Dalgona Whipped Coffee

How to Make Dalgona Whipped Coffee

1. 1

   Step 1: Combine coffee, sugar and hot water

   In a medium mixing bowl, combine the instant coffee, granulated sugar and hot water (and vanilla if using). Use an electric hand mixer on medium-high for 2–4 minutes until the mixture turns a glossy, thick paste with stiff peaks; if whisking by hand, beat vigorously for 8–12 minutes until very frothy and holding shape.

   For this step

   • 4 tbspInstant coffee granules
   • 4 tbspGranulated sugar
   • 4 tbspHot water (just off the boil)
   • 1/2 tspVanilla extract (optional)
   
2. 2

   Step 2: Check and adjust foam

   Test the foam by lifting the whisk—peaks should be firm and glossy. If it's too loose, continue whipping; if it becomes grainy or too stiff, fold in a teaspoon of hot water to smooth it. Taste and add a little extra sugar if you prefer it sweeter.
   
3. 3

   Step 3: Prepare milk and ice

   Fill two glasses with ice and pour the chilled milk evenly between them (about 1 cup / 240 ml milk per glass). Leave a little room at the top for the whipped layer.

   For this step

   • 2 cupsMilk (dairy or plant-based), chilled
   • 1 1/2 cupsIce cubes
   
4. 4

   Step 4: Assemble and garnish

   Spoon or pipe a generous layer of the whipped coffee over each glass of milk. For a cocoa mocha finish, dust the foam lightly with unsweetened cocoa powder; for a matcha take, sift a small pinch of matcha over the top or make a matcha dalgona separately (see notes). Stir into the milk before drinking, or enjoy layered.

   For this step

   • 1 tspMatcha powder (optional, for matcha variation or dusting)
   • 1 tspUnsweetened cocoa powder (optional, for dusting or mocha variation)
   
5. 5

   Step 5: Variations and storage

   Matcha dalgona: replace instant coffee and sugar with equal parts matcha and sugar and whisk to a froth (or whisk 1–2 tsp matcha with 1–2 tsp sugar plus a little hot water until frothy). For a mocha twist, fold ½–1 tsp cocoa into the whipped coffee before topping. Store leftover whipped coffee in an airtight container in the fridge up to 24 hours—rewhip briefly if it loses volume.
   

1. In a medium mixing bowl, combine the instant coffee, granulated sugar and hot water (and vanilla if using). Use an electric hand mixer on medium-high for 2–4 minutes until the mixture turns a glossy, thick paste with stiff peaks; if whisking by hand, beat vigorously for 8–12 minutes until very frothy and holding shape.
2. Test the foam by lifting the whisk—peaks should be firm and glossy. If it's too loose, continue whipping; if it becomes grainy or too stiff, fold in a teaspoon of hot water to smooth it. Taste and add a little extra sugar if you prefer it sweeter.
3. Fill two glasses with ice and pour the chilled milk evenly between them (about 1 cup / 240 ml milk per glass). Leave a little room at the top for the whipped layer.
4. Spoon or pipe a generous layer of the whipped coffee over each glass of milk. For a cocoa mocha finish, dust the foam lightly with unsweetened cocoa powder; for a matcha take, sift a small pinch of matcha over the top or make a matcha dalgona separately (see notes). Stir into the milk before drinking, or enjoy layered.
5. Matcha dalgona: replace instant coffee and sugar with equal parts matcha and sugar and whisk to a froth (or whisk 1–2 tsp matcha with 1–2 tsp sugar plus a little hot water until frothy). For a mocha twist, fold ½–1 tsp cocoa into the whipped coffee before topping. Store leftover whipped coffee in an airtight container in the fridge up to 24 hours—rewhip briefly if it loses volume.