Dalgona Whipped Coffee Recipe

Before you start

Dalgona coffee became a home-cafe staple because it needs only three pantry ingredients in equal measure: instant coffee, sugar and hot water. Whipped long enough, the mixture turns from a dark syrup into a thick, toffee-colored foam that holds peaks. The name borrows from dalgona, a Korean honeycomb candy with a similar color.

Two details make it work. It must be instant coffee, which dissolves completely into a dense, concentrated syrup that can trap air; brewed coffee is far too dilute and ground coffee does not dissolve, so neither will whip. The sugar is structural as well as sweet, so reducing it far below equal parts gives a looser, faster-collapsing foam. Expect about 2 to 3 minutes with a hand mixer or 8 to 12 minutes with a whisk.

Ingredients

• 2 tbsp (about 8 g) instant coffee granules — not finely ground coffee
• 2 tbsp (25 g) granulated sugar
• 2 tbsp (30 ml) hot water — just off the boil
• 200 ml (scant 7 oz) cold milk — any kind
• ½ cup (about 75 g) ice cubes — optional

Method

1. Put the instant coffee, sugar and hot water in a medium bowl. Use a bowl wide enough for the whisk to move freely; a mug works only with a milk frother.
2. Stir briefly until the coffee and sugar dissolve into a dark syrup.
3. Whip with a hand mixer on medium-high for 2 to 3 minutes, or with a whisk for 8 to 12 minutes, until the mixture lightens to caramel tan, roughly triples in volume and holds a firm peak when you lift the beaters.
4. Fill a glass with ice, if using, and pour in the cold milk, leaving about 3 cm (1 inch) of space.
5. Spoon the whipped coffee on top and swirl it into a peak. Stir it into the milk before drinking, or sip the milk through the foam.

Tips for success

• Tilt the bowl slightly while whisking by hand so the mixture pools and the whisk catches more of it.
• If the foam stays loose after the stated time, keep going. It often turns suddenly in the last minute.
• Hot milk works too; the foam softens faster, so serve it immediately.

Substitutions

Granulated sugar

Brown sugar works and adds a caramel note. Sugar-free sweeteners will not create a stable foam; it whips briefly, then collapses.

Instant coffee

Decaf instant coffee whips the same way. Instant espresso powder is more concentrated; use about 1½ tbsp for the same strength.

Dairy milk

Oat, soy or almond milk all work under the foam since the foam itself contains no milk.

Variations

Mocha dalgona

Add 1 tsp unsweetened cocoa to the bowl before whipping.

Dalgona over cold brew

Spoon the foam onto 150 ml cold brew diluted with milk for a stronger drink.

Troubleshooting

It will not thicken

Check that you used instant coffee and the full amount of sugar. Ground coffee and brewed coffee cannot be whipped.

The foam is thin and bubbly

It needs more time. Whip until the bubbles are tiny and the surface looks glossy and stiff.

It tastes too bitter

Equal parts is strong by design. Stir more of the foam into the milk, or use 1½ tbsp coffee to 2 tbsp sugar.

Storage

Serve immediately after whipping. Leftover whipped coffee can be covered and refrigerated for up to 2 days; it may separate slightly, so whisk it again for a few seconds before using.

Safety notes

Two tablespoons of instant coffee contain a fair amount of caffeine, comparable to a strong mug of brewed coffee or more depending on the brand. The FDA cites 400 mg a day as generally not linked to negative effects for most healthy adults; sensitivity varies.