Dalgona Coffee (Korean Whipped Coffee)
This dalgona coffee has a thick, fluffy coffee layer over cold milk and ice. It’s creamy, sweet, full of coffee flavor, and takes just 5 minutes to make!
Yield: 2
Calories: 164kcal
Equipment
- Hand mixer or frother
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.
Notes
1. Instant coffee – Use pure instant/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 instant coffee works well; very dark roasts can taste quite bitter in the concentrated coffee foam.
2. Hot water – Use very hot water to help the coffee and sugar dissolve completely and make the mixture easier to whip.
3. Serving size – You can halve the recipe for just one glass, but the smaller amount can be harder to whip with a hand mixer. Use a small, narrow bowl so the beaters stay in contact with the mixture.
4. Coffee strength – Adjust the amount of milk to taste. Use less for a stronger coffee flavor, or more for a milder drink.
Nutrition
Serving: 1 serving | Calories: 164kcal | Carbohydrates: 24g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 427mg | Sugar: 20g | Vitamin A: 267IU | Calcium: 211mg | Iron: 0.2mg
