Dalgona coffee looks fancy, but it’s actually so easy to make! Just whip coffee, sugar and hot water until super fluffy, spoon it over iced milk, and you’re done.
Back in 2020, this whipped coffee was everywhere and the name made me smile because dalgona is actually a Korean honeycomb candy that’s already well known in Korea.
The funny part is that there’s no dalgona candy in the drink at all. The name comes from the whipped coffee’s resemblance to the Korean candy.
What is dalgona coffee?
Dalgona coffee is also known as whipped coffee, but the story behind the Korean name starts in Macau. Café owner Leong Kam Hon had been serving his hand-beaten coffee at Hon Kee in Coloane for years before a South Korean TV crew visited in early 2020.
During the Korean TV show Stars’ Top Recipe at Fun-Staurant, actor Jung Il-woo tried the coffee and compared it to dalgona, the Korean honeycomb-style candy. The name caught on from there.
So despite the name, dalgona candy isn’t actually an ingredient. It’s the coffee’s thick, sweet foam that inspired the comparison. If you’re looking for a drink that actually uses the candy, my Dalgona Iced Latte is made with real dalgona pieces.
Ingredient notes
- Instant coffee – Use pure instant or soluble coffee, not a mix containing creamer such as a 3-in-1 coffee. The added fat can prevent the mixture from whipping properly. Light or medium roast works well. Very dark instant coffee can taste quite bitter in the concentrated coffee foam.
- White granulated sugar – Use the same amount of sugar as coffee and water. Besides adding sweetness, sugar helps the whipped coffee hold its foam.
- Hot water – Very hot water helps the coffee and sugar dissolve completely and makes the mixture easier to whip.
- Milk – Dairy or plant-based both work. Use whichever you normally like with coffee.
- Ice – For serving the dalgona coffee cold.
How to make dalgona coffee
- Make the coffee mixture – Add the instant coffee, sugar, and hot water to a mixing bowl. Stir until the coffee and sugar have dissolved.
- Whip the coffee – Beat with a hand mixer on high speed, tilting the bowl slightly, for 2–3 minutes, or until the mixture turns pale and forms stiff, glossy peaks. If using a milk frother, whipping may take longer.
- Assemble the dalgona coffee – Fill two glasses with ice and divide the milk evenly between them. Spoon half of the whipped coffee over each glass.
- Serve – Stir the whipped coffee into the milk before drinking.
Why the 1:1:1 ratio works
The classic dalgona coffee ratio is easy to remember: equal parts instant coffee, sugar and hot water. For this recipe, that’s 2 tablespoons of each.
Each ingredient plays a role in creating the foam. Instant coffee contains compounds that help form and stabilize air bubbles when whipped, while sugar increases the mixture’s viscosity, helping the foam hold its structure instead of quickly collapsing.
Regular brewed coffee isn’t a direct substitute for instant coffee. It’s much more diluted, so it won’t whip into the same thick, stable foam.
How to serve
Stir the whipped coffee thoroughly into the milk before drinking. The coffee layer is quite concentrated on its own, so add a little more milk if you prefer a milder coffee.
How to store
Dalgona coffee is best served right after whipping, while the coffee foam is at its thickest and fluffiest. The foam gradually loses volume as it sits, so I recommend making only what you plan to drink rather than preparing it ahead.
Emma’s tips
- Watch the texture, not just the clock. Mine takes around 2–3 minutes with a hand mixer, but look for a pale mixture that holds stiff, glossy peaks.
- Choose the right bowl. A smaller, narrower bowl is especially useful if you’re making a half batch.
- A hand mixer is the easiest option. A milk frother works too, but may take longer.
Recipe FAQ
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Dalgona Coffee (Korean Whipped Coffee)
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Ingredients
- 2 tbsp white granulated sugar
- 2 tbsp instant coffee (Note 1)
- 2 tbsp hot water (Note 2)
- 320 ml cold milk
- ice
Instructions
- Make the coffee mixture – Add the instant coffee, sugar, and hot water to a mixing bowl. Stir until the coffee and sugar have dissolved.
- Whip the coffee – Beat with a hand mixer on high speed, tilting the bowl slightly, for 2–3 minutes, or until the mixture turns pale and forms stiff, glossy peaks. If using a milk frother, whipping may take longer.
- Assemble the dalgona coffee – Fill two glasses with ice and divide the milk evenly between them. Spoon half of the whipped coffee over each glass.
- Serve – Stir the whipped coffee into the milk before drinking.
recipe notes
Equipment
Nutrition
The nutritional details provided on That Cute Dish are for informational purposes only and are automatically calculated. Please consider them as estimates rather than precise values, as ingredients and measurements can vary.
