Never miss a new recipe Subscribe

Dalgona Coffee (Whipped Coffee)

Try this trendy and delicious coffee recipe from Korea. Dalgona coffee is taking the social media and main stream media by storm right now. Would you like to join the hype?

Dalgona coffee

What is Dalgona Coffee

Essentially, dalgona coffee (달고나 커피) is whipped coffee. It is made with 4 simple ingredients – instant coffee, sugar, hot water and milk. 

Coffee, sugar and hot water is added into a bowl and whisked until it reaches creamy, velvety and stiff peak status. This whipped coffee is then dolloped onto your choice of cold or warm milk. Done!

As more people are staying at home doing self distancing and isolating in recent months, making dalgona coffee became a fun new challenge to do at home. And I have to say, it’s quite delicious too! I hope you join the move. 🙂

Dalgona coffee was first mentioned on a Korean TV program earlier this year.

The name “dalgona” originate from an old fashioned Korean street snack, which has a similar taste to honeycomb toffee. The way dalgona is made sort of resembles the whipped coffee, so a TV personality named the coffee after that. 

But to be fair, whipped coffee is not a new thing. Some say this coffee is just like Frappe or Indian cappuccino, served upside down.

Regardless of its origin, whipped coffee is super easy, quick and fun to make. My family thinks it is way better than some cafe’s coffee around here. Just saying! 😉 Hope you enjoy it!

Ingredients, Serves 1

  • 1 Tbsp instant coffee (I used Moccona vanilla praline and it’s super tasty!)
  • 1 Tbsp sugar
  • 1 Tbsp hot water
  • 3/4 cup to 1 cup milk (your choice), chilled or heated
  • (optional) ice cubes

* 1 Tbsp = 15 ml

** I haven’t tried other forms of coffee (such as freshly ground coffee etc.) with this recipe. But many who tried these types of coffee commented that they don’t work as well as instant coffee. They simply don’t get the same creamy status.

How to Make Dalgona Coffee

1. Combine instant coffee, sugar and hot water in a mixing bowl. Mix them well. Then using a handheld mixer (stand mixer or milk frother) whisk it on high speed until the coffee mixture forms a stiff peak (2-4 mins). 

Whipped Coffee Process Shot - Stand Mixer
Whipped Coffee – Stand Mixer Process

If you don’t have any of these tools, you can whisk it manually by hand. It still works! Just whisk it about 400 times. 💪

Whipped Coffee Process Shot - Manual
Whipped Coffee – Manual Process

2. Add the ice cubes in a mug then pour over the milk. Scoop out the whipped coffee on top of the milk. Serve.

Dolloping whipped coffee over milk

How to Store

If you make a large volume of whipped coffee, it can be refrigerated for a few days in an air tight container (without milk). It will dissolve eventually, but it stays stable for a few days at least.

 

Love Korean food? Browse my other Korean recipes from here. And subscribe to my newsletter and follow along on FacebookPinterest and Instagram for all of the latest updates.

Dalgona coffee

Dalgona Coffee (Korean Whipped Coffee)

Easy Korean style whipped coffee - Dalgona coffee recipe.
5 from 19 votes
Print Pin Rate
Course: Drinks
Cuisine: Korean Fusion
Keyword: beaten coffee, dalgona coffee, whipped coffee
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Calories: 176kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 1 Tbsp instant coffee (I used Moccona vanilla praline and it’s super tasty!)
  • 1 Tbsp sugar
  • 1 Tbsp hot water
  • 3/4 cups milk ~ 1 cup, chilled or heated
  • ice cubes (optional)

Instructions

  • Combine instant coffee, sugar and hot water in a mixing bowl. Mix them well. Then using a handheld mixer (stand mixer or milk frother) whisk it on high speed until the coffee mixture forms a stiff peak (2-4 mins).
    If you don’t have any of these tools, you can whisk it manually by hand. It still works! Just whisk it about 400 times.
  • Add the ice cubes in a mug then pour over the milk. Scoop out the whipped coffee on top of the milk. Serve.

Notes

* 1 Tbsp = 15 ml
** I haven’t tried other forms of coffee (such as freshly ground coffee etc.) with this recipe. But many who tried these types of coffee commented that they don’t work as well as instant coffee. They simply don’t get the same creamy status.

Nutrition Info (per serving)

Calories: 176kcal | Carbohydrates: 25g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 81mg | Potassium: 418mg | Sugar: 21g | Vitamin A: 296IU | Calcium: 207mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

Written by: Sue

Last Updated: April 10, 2020
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

Leave a Comment

Rate This Recipe With Your Comment




36 thoughts on “Dalgona Coffee (Whipped Coffee)”

  1. I came here for measurements. My best friend introduced me to this today and, well, she measures with her heart! LOL! On my way to the store now for instant coffee. This is pure joy!

    Reply
  2. Thanks for the recipe. I will sure try it out.
    Was wondering, why are the “Carbs” so high in this recipe? Is that from 1 tbsp of sugar & milk or?

    Reply
  3. Love this! It whips up amazingly creamy. I use skim milk and Splenda ( still whips fine) and then a little creamer

    Reply
  4. This is a great treat! I used a small milk frother to whip up the instant coffee and a small amount of monk fruit sweetener. I spooned it over unsweetened almond milk and a couple of ice cubes for the base and folded it in. I usually drink my coffee black so I tried it without any sweetener at first and was too strong for my taste. This recipe makes a perfectly quick and delicious cup of coffee. Thanks for sharing!

    Reply
  5. so good!! I was licking my mixer when finished. Better than cake batter

    It will stay thick in the fridge for about 1 day only

    Reply
    • I think it will depend on the sweetener you use. Sugar helps with making the coffee airy. But as you can read from some of comments below, some people used splenda and told us that it worked well. 🙂

      Reply
  6. Great to see that this type of making/using instant coffee is also popular in other countries.

    I was struggling with finding the best way to have my coffee – buying 100 different kinds of coffee, different types of coffee machines and so on….

    A few weeks ago I remembered the taste of my Grandpa’s instant coffee from more than 20 years ago… delicious.

    Thank you fo sharing!

    Reply
  7. Thank you for this amazing recipe. I want to wait to make this whipped coffee for me. Keep sharing more coffee recipes with us.

    Reply
  8. I made this using Nescafé dark roast instant coffee and for the milk I used sweetened vanilla almond milk. The only thing I did different was the amount of ingredients. I upped it to 2 tablespoons of coffee, sugar and water, and 1 cup of milk. OMGOSH this is the most delicious cold coffee beverage I’ve ever had! So absolutely creamy and decadent, yet still had that slight bite of the dark roast coffee, and the perfect amount of sweetness. The whipped coffee kept its delightful fluffiness even after mixing it into the milk with my straw. Where has this been my whole life?!???!!! ABSOLUTE YUM!

    Reply
  9. This is amazing! Delicious. I think it is only as good as the coffee that you start with. I used a dark instant nescafe. Wonderful! I found the end result was the perfect amount of sweetness. Thank you so much for the recipe and the gorgeous tutorial.

    Reply
  10. concentrated cold brew will probably work. my guess is the reason instant coffee works and fresh brewed doesn’t is because of the concentration of coffee.

    Reply
  11. Thanks a lot for sharing this recipe ! Though easy to prepare, yours is a really good one and it is nice that you described it step-by-step 😊

    Reply
  12. I love dalgona coffee!!! It is so much fun to make! I am definitely going to try the coffee brand you used. I used the typical Nescafé but would love to try different flavors of instant coffee!!

    Reply
    • Thank you, Annette! Yes, it was interesting to find out that whipped coffee has been around for a while in other countries. I would have made it sooner. 🙂

      Reply
  13. Must get some instant coffee and try this recipe! (Sorry, your coffee is beyond my budget, but anything praline sounds yummy.) I do have some praline stevia. I’ll try it both ways. I’m going to rate this based on my hopes…and my history with all your recipes I have tried. 감사합니다

    Reply
  14. Sue how do you drink this, do you stir it up with a spoon, drink through the froth. My stick blender got way too hot transferred it to a stand mixer had to make 3 times the amount for it to work. I’m not sure if it’s worth all that effort. I do like iced coffee I might try it with cold milk and then comment. Do love all your recipes. Emmet

    Reply
    • Hi Emmet, I stir it up to mix in. Some people who likes a strong coffee taste, they eat the cream with a spoon slowly. 🙂 You can store the extra coffee you just made in your fridge. It holds firm for a few days.

      Reply

Leave a Comment

Rate This Recipe With Your Comment




NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers! Get the latest recipes from

My Korean Kitchen delivered to your email inbox. It's free!