Dalgona Coffee (Whipped Coffee)
I fell for this frothy cup the first time I made it at home: three pantry staples and a few minutes of effort turn ordinary milk into something playful and indulgent. It’s the sort of recipe that makes a simple morning feel carefully made without being complicated. That’s why I keep this version in my day-to-day rotation—fast, predictable, and comforting.
This post keeps things practical. You’ll get the exact ingredients and the exact steps, plus troubleshooting and sensible variations so you can make it whether you’re rushing out the door or lingering with a book. The whipped topping is the star; the milk is the canvas. Balance those two and you have a café-style drink in your own kitchen.
Below you’ll find the rundown: what goes in, how to whip it up, common mistakes and how to fix them, swap ideas, storage notes, and a few quick answers to the questions I get most often. Let’s get to it — we’ll keep your coffee foamy and your mornings simple.
What’s in the Bowl
Ingredients
- 2 tablespoons instant coffee powder or granulated — the backbone of the whipped foam; instant coffee whips into peaks best.
- 2 tablespoons granulated sugar (white or raw) — sweetens and stabilizes the foam; adjust slightly if you prefer less sweet.
- 2 tablespoons boiling water — dissolves the coffee and sugar and helps create the glossy whipped texture.
- 8 ounces milk (any milk is fine) — the base for the drink; whole milk gives a richer mouthfeel, plant milks work too.
How to Prepare Dalgona Coffee (Whipped Coffee)
- In a medium bowl, combine 2 tablespoons instant coffee, 2 tablespoons granulated sugar, and 2 tablespoons boiling water. Stir until the sugar begins to dissolve.
- Using a whisk or hand mixer, beat the mixture until it becomes thick, glossy, and holds soft peaks, occasionally scraping down the sides of the bowl.
- Pour the 8 ounces of milk into a serving glass.
- Spoon the whipped coffee mixture on top of the milk.
- Stir the whipped coffee thoroughly into the milk and enjoy.
Why This Recipe Is Reliable
This recipe is reliable because it’s built on a single, repeatable ratio and a straightforward technique. Three ingredients for the foam, equal parts, guarantees consistent structure: coffee, sugar, water — 1:1:1. The milk volume is generous enough to balance the concentrated foam without diluting the flavor suddenly when you stir.
What makes it predictable
- Equal parts for the whip: the 2:2:2 measure is forgiving. Scale it up or down but keep the ratio and you’ll get the same glossy peaks.
- Boiling water ensures the sugar and coffee dissolve quickly, which helps the mixture whip uniformly instead of grainily.
- Whisking until soft peaks form is a clear visual cue. If you can draw a peak that holds briefly, you’re done.
Even if you don’t have a mixer, a little elbow grease yields the same result; it just takes longer. Using a hand mixer reduces effort and stabilizes the foam faster, which makes results more predictable for busy mornings.
Dairy-Free/Gluten-Free Swaps
Dalgona coffee is naturally gluten-free. For dairy-free options, any plant milk will work, though they behave a bit differently:
- Oat milk and soy milk provide a creamier mouthfeel and are closest to cow’s milk in texture.
- Almond and cashew milks are lighter; use a little less if you prefer a stronger coffee taste.
- If you use very thin plant milks, chill them first. Cold milk makes the drink feel fresher and gives a better contrast with the warm foam if you like it that way.
Sugar is the stabilizer here; if you need a sugar-free alternative, prepare to experiment. Some sugar substitutes don’t stabilize the foam as well, so the whipped topping may be looser.
Gear Up: What to Grab
- Medium mixing bowl — wide enough to whisk comfortably.
- Whisk or electric hand mixer — whisk works, mixer is faster.
- Measuring spoons — for the 2-tablespoon measures.
- Kettle or saucepan for boiling water.
- Serving glass — a clear one makes the layers pretty, but any glass or mug works.
Common Errors (and Fixes)
- Foam is grainy or won’t thicken: Make sure the coffee and sugar are fully dissolving in the boiling water before you start whipping. If you used an insoluble coffee (not instant), it won’t whip properly.
- Foam collapses quickly: Overwhipping can sometimes break the structure, especially with a thin bowl or a powerful mixer. Stop at soft peaks. If you used an alternative sweetener, it may not stabilize as well.
- Too sweet or too strong: The whipped topping is concentrated. Stir thoroughly into the milk to spread flavor evenly. Use less foam or more milk next time if the balance isn’t right for you.
- Whisking takes forever by hand: Rest your forearm every minute or two; switch to short, fast strokes rather than slow circles. A hand mixer cuts the time drastically.
- Hot foam on top of cold milk separates: Let the whipped foam cool slightly, or use warm milk if you want a single-temperature drink. For iced versions, use cold milk and spoon the foam gently on top.
Seasonal Adaptations
Adjust the drink to the season with temperature and small flavor nudges that don’t alter the core recipe.
- Summer: Use cold milk with ice and spoon the foam on top for a refreshing iced dalgona. Serve immediately so the foam stays lofty.
- Winter: Use hot milk for a cozy, latte-style drink. Warm the milk gently before adding foam.
- Spiced: Stir a tiny pinch of cinnamon or cardamom into the milk for a seasonal twist. Keep additions subtle so they complement the coffee rather than overpower it.
- Layered dessert: Spoon the foam into a small bowl and use it as a soft coffee mousse over pudding or ice cream. It’s a quick way to elevate a simple dessert.
If You’re Curious
Dalgona coffee gained rapid popularity as a viral café-style drink because it’s visually appealing and satisfying to make at home. The name “dalgona” refers to a Korean honeycomb toffee that has a similar brittle texture; the whipped coffee’s taste nods to that sweet, caramel-like flavor. It’s a modern classic in the sense that it surfaced online and landed itself in kitchens around the world almost overnight.
If you like the idea of a whipped coffee but want stronger coffee flavor, try reducing the milk slightly or increase the number of spoonfuls of the foam you stir in. For a lighter option, use more milk and less foam. The technique is more important than the exact measurements: dissolve, whip, and balance.
Meal Prep & Storage Notes
The whipped coffee topping is best the moment it’s made, but you can store leftovers carefully.
- Short-term: Keep whipped coffee in an airtight container in the refrigerator for up to 24 hours. The texture will firm up in the cold; bring it back to room temperature and whisk briefly to refresh if needed.
- Longer-term: The foam will lose volume over time. It’s better to make fresh if you can. If you must prepare ahead, store components separately: keep the milk chilled and the whipped topping chilled, then rewhisk quickly before assembling.
- Transport: If you need to take one on the go, layer the foam in a sealed container and pour milk into a separate bottle; combine just before drinking to preserve the froth.
Helpful Q&A
Can I use espresso or brewed coffee?
Not for the whipped topping. The structure comes from instant coffee granules that dissolve and trap air when whipped. Brewed coffee won’t form peaks. You can mix brewed or espresso into the milk instead for a stronger base, but keep the whip made from instant coffee.
How long does it take to whip by hand?
Expect 5–10 minutes of brisk whisking by hand. Times vary with technique and stamina. A hand mixer cuts that to 1–2 minutes.
Can I double the recipe?
Yes. Keep the ratio the same and use a larger bowl. Whipping a larger volume by hand will take longer; an electric mixer helps with scale.
Why is my foam brown instead of light and frothy?
A deeper brown color is normal with instant coffee and sugar. The goal is gloss and peaks, not necessarily a pale color. If it’s granular or flat, make sure sugar is dissolving in the hot water before whipping.
Before You Go
This recipe is a brilliant little ritual. It asks for three simple things and rewards you with a textured, café-style drink that’s customizable and delightful. Follow the steps as written the first few times, watch how the foam behaves, and then make it your own. Try it with different milks, serve it over ice, or treat it like a quick dessert topping—whatever fits your day.
If you try it, snap a photo of your cup and note what worked for you: did you prefer it hot or iced, sweeter or stronger? I love hearing small tweaks that make a recipe more at home in someone’s kitchen. Happy whipping — and enjoy that creamy, cloud-like coffee moment.
Dalgona Coffee (Whipped Coffee)
Ingredients
Ingredients
- 2 tablespoonsinstant coffeepowder or granulated
- 2 tablespoonsgranulated sugarwhite or raw sugar
- 2 tablespoonsboiling water
- 8 ouncesmilkany milk is fine
Instructions
Instructions
- In a medium bowl, combine 2 tablespoons instant coffee, 2 tablespoons granulated sugar, and 2 tablespoons boiling water. Stir until the sugar begins to dissolve.
- Using a whisk or hand mixer, beat the mixture until it becomes thick, glossy, and holds soft peaks, occasionally scraping down the sides of the bowl.
- Pour the 8 ounces of milk into a serving glass.
- Spoon the whipped coffee mixture on top of the milk.
- Stir the whipped coffee thoroughly into the milk and enjoy.
Equipment
- Medium Bowl
- Whisk or hand mixer
- serving glass
- Spoon
Notes
MANUAL WHISK:
takes a good 8-15 minutes, depending on how thick you want it.
HAND BEATER:
only takes about 3-5 minutes.
Thick whipped coffee tastes the best and is less bitter when compared with a watery mixture. Beat until stiff peaks form when lifting your beater or whisk.
USE WHAT TYPE OF COFFEE
Instant coffee works best, just make sure it’s not a dark roast or it may come out too bitter. If you don’t have instant, you can use instant espresso powder or fresh brewed espresso (2 tablespoons espresso to 1 tablespoon white sugar, no boiling water needed, per person).
DO NOT use fresh ground coffee beans. It doesn’t work.
CAN I MAKE WHIPPED COFFEE WITHOUT SUGAR?
Yes and no. The coffee will whip on its own (albeit not as airy or fluffy), but it doesn’t last long as the best results happen with
white granulated sugar
. Raw sugar also works well, but doesn’t dissolve like white sugar. Readers have also tried honey and agave with great results.
To make it without sugar, be sure to make it and mix it through your milk right before serving.
WHAT ABOUT SWEETENERS FOR KETO
YES! It works with
granulated sweeteners
, not liquid. Use Natvia, Swerve or Monk Fruit for best results.
TASTE TEST:
Yes, whipped coffee is strong, but remember it will dilute once mixed with milk. You can add an extra tablespoon of sugar into your mixture for a sweeter coffee, but the general rule of thumb is a 1:1:1 ratio of coffee, sugar and boiling water.
For a stronger coffee, use a small glass and less milk. For a weaker coffee, use a larger glass and add more milk.
OPTIONAL ADD INS:
A drop of pure vanilla extract
A drop of caramel flavour
1 tablespoon hot chocolate drink mix (NOT cocoa powder)
2 teaspoons powdered creamer
HOW TO STORE DALGONA WHIPPED COFFEE
Whipped coffee lasts fluffy for quite a few hours in the refrigerator. If you’ve made too much or you’d like to make a big batch of whipped coffee to save time in the mornings: refrigerate in an airtight container for up to 1 week. You may need to mix it though for a couple of seconds just before serving as liquid coffee settles on the bottom of the container.
