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 9 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

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
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or 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

17 thoughts on “Dalgona Coffee (Whipped Coffee)”

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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

NEVER MISS A NEW RECIPE

Join 15,000+ other Korean food lovers! Get the latest recipes from

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