I’ll never forget the first time I made Dalgona Coffee – my arm nearly gave out from whisking, but oh boy, was it worth it! This fluffy, whipped coffee sensation took the world by storm during quarantine, becoming everyone’s favorite kitchen experiment. Originally from South Korea (where it’s named after a honeycomb toffee for its similar texture), this magical three-ingredient drink became my morning ritual when coffee shops were closed. There’s something so satisfying about turning basic instant coffee, sugar, and water into this luxurious foam that sits like a cloud over cold milk. My kids still beg me to make it for them on weekends, calling it “mom’s whipped coffee magic.” The best part? You probably have everything you need in your pantry right now to whip up this viral coffee drink that tastes just as good as your favorite café creation.
Why You’ll Love This Dalgona Coffee
Let me tell you why this whipped coffee became my go-to morning treat—and why you’ll be obsessed too. It’s one of those rare recipes that’s:
- Crazy simple – Just instant coffee, sugar, and water (no fancy equipment needed!)
- Instantly impressive – That fluffy foam topping looks like barista magic
- Totally customizable – Make it sweeter, stronger, or add fun twists like cocoa or cinnamon
- Quarantine-approved – Became my little morning ritual when coffee shops were closed
- Kid-friendly fun – My daughters love swirling the foam into their milk like a science experiment
The first time I made this viral coffee drink, I couldn’t believe something so simple could taste so luxurious. It’s become our family’s favorite afternoon pick-me-up—way cheaper than Starbucks and twice as satisfying when you make it yourself!
Dalgona Coffee Ingredients
Here’s the beautiful part – you only need a handful of simple ingredients to make this magical coffee foam. But as I learned after many mornings of whisking, quality really matters here!
- 2 tbsp instant coffee – I swear by Nescafé Classic for its strong flavor that whips up perfectly
- 2 tbsp sugar – Plain white granulated works best (brown sugar changes the texture)
- 2 tbsp hot water – Just off the boil is ideal – not too hot or it’ll melt the sugar too fast
- 1 cup milk of choice – I use whole milk for creaminess, but almond milk makes a fantastic dairy-free version
- Ice cubes – About 3/4 full in your glass creates the perfect chilled base
Confession time: I once tried cheating with cold water and spent 20 minutes whisking with sad results. The hot water trick is everything – it dissolves the sugar completely and helps the foam form faster. Trust me on this!
How to Make Dalgona Coffee
Okay, friends – this is where the magic happens! Making that gorgeous, fluffy coffee foam is easier than you think, but I’ve got some tried-and-true tips to guarantee success every time. The secret? It’s all in the mixing method and watching for that perfect thick, creamy consistency that makes this Korean coffee recipe so special. Don’t worry if it doesn’t whip up immediately – I promise with a little patience (and maybe some arm workouts!), you’ll get there.
Step 1: Combine Ingredients
Grab a small, deep bowl and measure out equal parts of everything – that’s 2 tablespoons each of instant coffee, sugar, and hot water. The equal ratio is key here! I like to use a small measuring cup so I can see when all the sugar dissolves. Pour the hot water over and give it a quick stir with a spoon to get everything wet before you start whisking. You’ll see it turn into a dark, glossy paste – this is your sign you’re ready to move to the fun part!
Step 2: Whisk to Perfection
Now you’ve got two options: by hand or with a mixer. If you’re going manual (hello, arm workout!), use a small whisk and whip vigorously in quick back-and-forth motions. After about 2 minutes, it’ll lighten slightly – that’s your cue to keep going! It takes 5-8 minutes total until you get stiff peaks that hold their shape when you lift the whisk. Or cheat like I sometimes do – an electric hand mixer cuts the time to just 2-3 minutes until you’ve got that dreamy, fluffy coffee foam that stands in perfect waves. The foam should be thick enough that you could literally turn the bowl upside down without it falling out!
Step 3: Assemble Your Dalgona Coffee
The grand finale! Take your favorite glass and fill it about 3/4 full with ice cubes. Pour in your cold milk (I go nearly to the top), leaving just enough room for all that glorious foam. Now spoon the whipped coffee mixture over the milk – watch how it sits beautifully on top! The first time you make this, you might want to grab your phone for a quick photo before stirring it all together. Give it a good mix with a long spoon before drinking to blend all those delicious layers of creamy milk and rich coffee foam. Pure heaven in a glass!
Dalgona Coffee Variations
Once you’ve mastered the classic Dalgona coffee, the fun really begins! I love playing with different flavors to keep things exciting. To make it mocha-style (my personal favorite!), just add 1 teaspoon of cocoa powder when mixing your coffee, sugar, and water – it creates this rich chocolate-coffee foam that tastes like dessert. Matcha lovers can swap out the instant coffee completely for matcha powder for a gorgeous green tea version (though fair warning – it won’t whip quite as fluffy). Want to really impress? Try dusting cinnamon on top or stirring in a drop of vanilla extract. My daughter goes wild for the caramel version where I swap half the sugar for caramel syrup. The possibilities are endless with this coffee trend – just don’t tell anyone how easy your fancy two-ingredient coffee drinks really are to make!
Tips for the Best Dalgona Coffee
After making this whipped coffee every morning for weeks (okay, months – no judgment!), I’ve learned all the little tricks to perfect it. First, always use fresh instant coffee – that stale jar from the back of your pantry won’t whip properly. If your foam isn’t thickening, don’t panic! Just add a pinch more coffee and keep whisking – sometimes humidity plays tricks on us. My secret weapon? A tiny bit of cream of tartar (just 1/8 teaspoon!) makes the fluffiest, most stable foam ever. And here’s the kicker – if you prefer it less sweet, cut the sugar to 1 tablespoon and add a pinch of salt to balance it out. Works like magic every time!
Storing Dalgona Coffee Foam
You know that moment when you’ve made way too much fluffy goodness? (Trust me, I’ve been there!) Simply scoop any leftover Dalgona foam into an airtight container—I use a small mason jar—and pop it in the fridge. It’ll stay dreamy for about 24 hours. When you’re ready for round two, just give it a quick whisk to bring back that signature cloud-like texture. Pro tip: Don’t store it over milk—keep the components separate until serving time!
Dalgona Coffee Nutritional Information
Here’s the scoop on what’s in your frothy cup of joy (and yes, it’s totally worth every sip!):
- Calories: About 150 per serving
- Sugar: 20g (from the sugar and milk)
- Fat: 5g
- Protein: 5g
Now before you panic about the sugar – remember these numbers can change based on which milk or sweetener you use! Switching to almond milk and reducing the sugar? You’re looking at about half those numbers. My personal motto? Enjoy every airy, coffee-cloud bite – life’s too short not to!
Frequently Asked Questions
Every time I post about Dalgona coffee on social media, I get the same fantastic questions—here are the answers I wish I’d had when I first started making this viral coffee drink!
Can I use regular coffee instead of instant?
I tried this once out of desperation (we’ve all been there!) and learned the hard way—nope, it won’t work. Instant coffee dissolves completely and has the right texture for whipping. Regular ground coffee just leaves you with grainy disappointment. Pro tip: If you only have espresso powder, use half the amount since it’s stronger!
Why won’t my foam thicken properly?
Oh honey, I feel your pain—my first three attempts were total fails! Here’s what I’ve discovered: First, check that your instant coffee is fresh (old coffee loses its magic). Second, make sure you’re whisking vigorously enough—if doing it by hand, channel your inner chef and go for Olympic-level speed! Lastly, if your kitchen is humid, try adding a tiny pinch of cream of tartar to help stabilize the foam.
Can I make this dairy-free?
Absolutely! One of my favorite things about this Korean coffee recipe is how adaptable it is. Almond milk, oat milk, or coconut milk all work beautifully—just shake or froth your milk of choice first for extra creaminess. The foam itself is naturally dairy-free since it’s just coffee, sugar, and water!
How can I make this less sweet?
As someone who usually takes my coffee black, I totally get this question. Try reducing the sugar to 1 tablespoon instead of 2—the mixture will still whip up, just not quite as fluffy. A genius trick my barista friend taught me? Add a pinch of salt to balance what sweetness remains. Works like a charm every time!
Can kids drink Dalgona coffee?
My daughters begged to try it, so I created a “baby Dalgona” version by using decaf instant coffee and halving the sugar. They still get the fun of swirling that fluffy topping into warm milk—all the excitement without the caffeine rush! Just remember to adjust the whisking time since decaf doesn’t foam quite as much.
Share Your Dalgona Coffee Experience
I’d love to see your fluffy coffee masterpieces! Snap a pic of your Dalgona creation and tag me @RecipesToKeep – nothing makes my day more than seeing your kitchen wins. Did you try the mocha twist? Found a brilliant shortcut? Leave a comment below (I read every single one!). And if this recipe brought you as much joy as it does my family, please give it a 5-star rating to let others know it’s a keeper!
PrintDalgona Coffee
A simple and fluffy whipped coffee drink made with instant coffee, sugar, and water, served over milk and ice.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 1 serving 1x
- Category: Beverage
- Method: Whisking
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
- 2 tbsp instant coffee
- 2 tbsp sugar
- 2 tbsp hot water
- 1 cup milk (or dairy-free alternative)
- Ice cubes
Instructions
- Combine instant coffee, sugar, and hot water in a bowl.
- Whisk vigorously by hand or with a mixer until thick and creamy (5-8 minutes by hand, 2-3 minutes with a mixer).
- Fill a glass with ice and milk.
- Spoon the whipped coffee foam on top.
- Stir before drinking.
Notes
- Use equal parts instant coffee, sugar, and water for best results.
- For variations, add cocoa powder for mocha or matcha powder for a green tea twist.
- Store leftover foam in the fridge for up to 24 hours.
Nutrition
- Serving Size: 1 glass
- Calories: 150
- Sugar: 20
- Sodium: 50
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 0
- Protein: 5
- Cholesterol: 15