The Magic of Whipped Coffee
The secret to Dalgona is equal parts instant coffee, sugar, and hot water. When whipped vigorously, this mixture traps air and turns into a stable, sweet, and incredibly thick coffee foam. It's a fun and rewarding recipe that feels like a dessert.
What You'll Need
Ingredients:
- 2 tablespoons instant coffee (must be instant, regular ground coffee will not work)
- 2 tablespoons granulated sugar
- 2 tablespoons hot water
- 1 cup of milk (cold or hot)
- Ice cubes (optional, if you want it cold)
Equipment:
- A small mixing bowl
- A hand mixer, stand mixer, milk frother, or a simple hand whisk
Step-by-Step Instructions
Step 1: Combine the Ingredients
In your small mixing bowl, add the 2 tablespoons of instant coffee, 2 tablespoons of sugar, and 2 tablespoons of hot water. The 1:1:1 ratio is strictly required for the foam to form properly.
Step 2: Whip It Up
Using a hand mixer (the fastest method) or a whisk (which will take about 5-10 minutes of heavy arm workout), begin whipping the mixture. It will start dark and runny but will soon increase in volume, turning a beautiful golden-brown color. Stop when it holds stiff peaks like whipped cream.
Step 3: Serve Over Milk
Fill a glass with ice cubes and pour your milk over the ice, leaving some room at the top. Using a spoon, gently dollop the thick Dalgona foam over the milk.
Step 4: Stir and Enjoy
While it looks beautiful separated, the foam is very strong on its own. For the best flavor, stir the Dalgona foam into the milk before drinking so the sweetness and coffee flavor balance perfectly with the dairy.
Want to Experiment with More Ratios?
If you want to track recipes for Dalgona variants—like matcha or cocoa Dalgona—having a digital recipe book is a game-changer.
Frequently Asked Questions (FAQ)
Can I use regular ground coffee for Dalgona?
No, you must use instant coffee. The drying process used to create instant coffee alters its composition, allowing it to foam and stabilize when whipped. Regular ground coffee or brewed espresso will not foam up.
Why is my Dalgona coffee not getting thick?
This usually happens for three reasons: using regular ground coffee instead of instant, altering the strict 1:1:1 ratio of coffee, sugar, and water, or simply not whipping it for long enough.
Do I have to use white sugar?
While white granulated sugar provides the best and stiffest foam structure, you can use brown sugar, coconut sugar, or sometimes even sugar substitutes, though the foam may be slightly less stable.
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