Dalgona coffee burst onto the global scene as more people turned to homemade comforts, bringing together simplicity, creativity, and a dash of spectacle. In this comprehensive guide, I’ll show you how to craft your own Dalgona coffee, explore its origins, highlight smart preparation tips, and share serving and customization ideas.
What Is Dalgona Coffee?
Dalgona coffee is an iced latte topped with a whipped, cloudlike coffee foam. The drink itself is a conversation starter, striking in appearance and fun to prepare. The science is simple: instant coffee, sugar, and hot water come together through vigorous whipping to form a glossy, thick foam. Spoon it over hot or cold milk for a creamy contrast.
At first glance, it looks like a fancy café frappe. In reality, anyone with a bowl, a whisk (or fork, if you’re truly improvising), and a few basic pantry staples can recreate it in minutes. That’s its universal appeal.
Ingredients
Dalgona coffee relies on four main ingredients. The proportions are forgiving, and you likely already have most on hand.
| Ingredient | Amount | Purpose |
|---|---|---|
| Instant coffee | 2 tablespoons | Forms the base of the foam |
| Granulated sugar | 2 tablespoons | Adds structure and sweetness |
| Boiling water | 2 tablespoons | Dissolves, activates, and whips |
| Milk (any type) | 1 cup | Forms the creamy foundation |
Notes:
– Only instant coffee will create the necessary foam. Ground coffee or brewed coffee won’t work.
– White sugar is classic, but brown, raw, or coconut sugar can be used for a toasty twist.
– Whole dairy milk produces the richest drink, but oat, almond, or soy work beautifully for dairy-free versions.
Equipment
You don’t need much to get started:
– Medium mixing bowl (non-metal preferred)
– Hand whisk, fork, or electric hand mixer
– Spoon or spatula
– Glass for serving
Optional, but helpful: a hand mixer, which makes the whipping effortless.
How to Make Dalgona Coffee: Step-by-Step
Making Dalgona coffee is surprisingly straightforward once you understand the technique. Here’s how it comes together:
Step 1: Combine the Ingredients
In your mixing bowl, add equal parts instant coffee, granulated sugar, and boiling water. Stir the mixture to help dissolve the coffee and sugar before you whip.
Step 2: Whisk Until Fluffy
Using a whisk, beat the mixture vigorously. If you have a hand mixer, set it to medium-high and whip for about 2–3 minutes. Whisk by hand, and you’re looking at 6–8 minutes of steady, consistent movement. The mixture changes from dark and liquid to light, caramel, and visibly thick. You’re aiming for glossy peaks—think texture similar to meringue or whipped cream.
Whisking Tips:
– Zig-zag or back-and-forth motions can speed up whipping by hand.
– Use a large bowl to allow space for ample air incorporation.
– Don’t stop too early—real volume appears in the last minute or two.
Step 3: Prepare Your Glass
Add ice cubes to a tall glass for an iced version. Pour in your chilled or heated milk, filling about three-quarters of the glass. Dalgona coffee’s unique charm lies in the contrast between the dense foam and the lighter, silky milk below.
Step 4: Spoon the Coffee Foam
Gently spoon your thick coffee foam over the milk. Pile it high for maximum visual impact. You can go for a neat layer or let the edges curl into swoops for a more dramatic effect.
Step 5: Serve and Enjoy
To drink, stir the foam into the milk until combined. The two textures come together into a foamy, sweet latte with deep coffee notes. Savor immediately, while the foam holds its height.
Tips and Troubleshooting
Why isn’t my foam thickening?
Instant coffee is crucial. Check that you’re not using ground, brewed, or espresso powder. Fresh boiling water helps dissolve everything faster. If whisking by hand, patience is key—keep at it, and it will transform.
Can I use less sugar?
Sugar acts as a stabilizer. Cutting it will produce a thinner, less lasting foam. For a less sweet version, you can start with a reduced amount, but the coffee may not whip as well.
How do I get extra fluffy foam?
Starting the whisking as soon as ingredients hit the bowl makes a difference. Also, make sure water is just off the boil. Don’t skimp on whisking time for best results.
The Story Behind Dalgona Coffee
Dalgona coffee may feel like a modern invention, but it draws from traditions across continents. The name “Dalgona” comes from a South Korean honeycomb candy, famed for its crunchy, caramel-like bites. In early 2020, being homebound led many—especially in South Korea—to experiment with recreating café favorites in their own kitchens. The process, equal parts social media theater and smart kitchen science, quickly went global.
But whipped coffee itself has deeper roots:
– In India and Pakistan, it’s known as “beaten coffee,” served as a frothy homemade treat for decades.
– In Greece, the “frappé” also relies on vigorously whipped instant coffee.
– Similar techniques are found in parts of Macau and Southeast Asia.
This blend of heritage and innovation is a big reason behind its widespread popularity.
Variations and Customization
Dalgona coffee’s basic formula is ripe for tweaking to fit your flavor preferences or dietary needs. Here are a few ideas:
Flavor Swaps
- Stir in vanilla extract, cocoa powder, or cinnamon before whipping for a different twist.
- Sprinkle chocolate shavings, cocoa, or nutmeg over the foam for garnish.
- Drizzle caramel or honey on top for extra sweetness.
Dietary Adaptations
- Use plant-based milks like cashew, oat, or soy for a vegan treat.
- Try coconut sugar or a 1:1 sugar substitute for lower-GI options. Note: Alternative sweeteners may alter texture.
Temperature Play
- Heat the milk for a warming, cozy version in the winter.
- Pour over ice for a refreshing summer drink.
Creative Pairings
- Spoon Dalgona foam atop brownies, cakes, or even oatmeal.
- Freeze leftover foam and enjoy it as an ice-cream-style treat.
Make-Ahead, Storage, and Serving Tips
Storing Foam:
Dalgona foam holds up well for several hours if kept cool. For longer storage, transfer it to an airtight container and refrigerate for up to 2 days. Re-whip if it loses volume.
Big Batch Prep:
Hosting friends? Double or triple the amounts. Whip in larger batches and store the foam in the fridge for a ready-to-scoop treat.
Entertaining:
Serve in clear glasses for maximum visual drama. Let guests stir in their own foam to milk, making it an interactive social moment.
Frequently Asked Questions
Q: Can I skip the sugar altogether?
A: The foam won’t be as stable and might quickly deflate, but for a less-sweet option, you can use half the sugar.
Q: Does this recipe work with brewed or ground coffee?
A: Only instant coffee has the proper emulsifiers for stable foam. Fresh grounds or brewed coffee can’t create the same effect.
Q: How do I make a mocha Dalgona?
A: Add a tablespoon of unsweetened cocoa powder to the coffee, sugar, and water mix, then whisk as usual.
In Summary
Dalgona coffee brings a sense of novelty to daily coffee routines. Every swirl of the spoon lets you play chef, barista, and café guest at home. In less than ten minutes, you have a sip that’s creamy, light, and just bold enough to perk up any morning or afternoon. Whether you stick to the classic or branch out with creative tweaks, this simple recipe promises an experience as rewarding as the result.
Dalgona Coffee
Content is here.
Ingredients
- 2 tablespoons granulated sugar
- 1 cup whole milk
- 2 tablespoons boiling water
- 2 tablespoons instant coffee
Instructions
- Whisk together boiling water, instant coffee, and sugar. Use an electric mixer at medium speed. Continue mixing until the mixture is thick and forms stiff peaks. This takes about 2 to 3 minutes. Scrape the bottom and sides of the bowl occasionally while whipping.
- Pour the milk into a tall glass. Leave 2 inches of room on top. Spoon the Dalgona froth on top of the milk. Stir vigorously. Enjoy!