Dalgona Coffee (Korean Whipped Coffee)

Dalgona coffee with whipped coffee foam over cold milk in a glass.

Dalgona Coffee (Korean Whipped Coffee)

5 from 1 vote

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!

Course: Drinks

Cuisine: Korean

Yield:

Calories: 164kcal

Author: Emma Choi

Prep Time: 5

Total Time: 5

Equipment

Hand mixer or frother

Ingredients

2 tbsp white granulated sugar
2 tbsp light or medium roast instant coffee (Note 1)
2 tbsp hot water (Note 2)
320 ml cold milk
ice

US - M

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