Save to Pinterest I discovered Dalgona coffee during a video scroll at two in the afternoon, one of those moments when your feed suddenly fills with something impossibly beautiful. A cloud of coffee perched on milk like it defied gravity. I had to try it, armed with nothing but a whisk and skepticism, and five minutes later I was holding a spoon over a glass, watching that creamy swirl dissolve into warm milk. It felt a little like magic, the kind that happens in your own kitchen.
My roommate walked in while I was mid-whisk, flour-dusted hands on the bowl, and just stopped. She watched the mixture go from thin and separated to this almost meringue-like cloud and asked what sorcery I was performing. When I poured the milk and spooned the coffee on top, she demanded one immediately. It became our afternoon ritual that summer, something we made when we needed a pause, when talking over coffee meant something a little more intentional.
Ingredients
- Instant coffee granules: The fine texture dissolves quickly and whips into air beautifully, creating that signature cloud effect that makes this drink unmistakable.
- Granulated sugar: This sweetens the whipped layer and helps stabilize it as you whisk, turning liquid into something almost fluffy.
- Hot water: It dissolves the coffee and sugar completely, and the heat helps everything whip up faster—think of it as the catalyst for transformation.
- Milk: Choose what works for you; cold milk creates a refreshing contrast, but hot milk makes this feel like a proper winter drink.
- Ice cubes: Optional, but they keep cold milk cold and give you something to listen to as you take that first sip.
Instructions
- Combine the dry ingredients:
- Pour two tablespoons of instant coffee and two tablespoons of sugar into a medium bowl. Get them together before the water arrives, so they're ready to dance.
- Add the hot water:
- Pour in two tablespoons of hot water and give it a quick stir—the coffee and sugar will bloom slightly and smell incredible.
- Whisk until it transforms:
- This is where the magic lives. Using a whisk, electric mixer, or milk frother, whisk vigorously for about two to four minutes. Watch it go from separated and dark to pale, thick, and airy, forming peaks that hold their shape. It's mesmerizing the first time.
- Prepare your glasses:
- Fill two glasses with your milk of choice, adding ice if you want the drink cold. Let the milk settle and be ready for what's coming next.
- Top with the whipped coffee:
- Spoon the whipped coffee mixture generously over the milk in each glass, watching it float on the surface like a cloud that somehow defies every expectation you had about how this would work.
- Serve and stir:
- Bring it to whoever needs it, or keep it for yourself. Before drinking, stir the whipped layer into the milk so each sip carries that creamy, coffee-forward flavor throughout.
Save to Pinterest There's something unexpectedly tender about making this drink for someone else. It's so simple, so quick, yet the visual payoff makes them feel seen, like you took an extra five minutes just for their afternoon. That's when I realized this wasn't just a trend—it was an excuse to slow down.
Temperature Talk: Hot or Cold?
The genius of this drink is how it works either way. Cold milk makes it a summer refresher, where the whipped coffee stays slightly fluffy against the chill. Hot milk turns it into something almost like a cappuccino's unexpected cousin, where the whipped layer melts faster but tastes richer. I've made it both ways depending on the season, the mood, or just what was already heating on the stove.
Making It Your Own
Once you nail the basic version, the additions start calling to you. A sprinkle of cinnamon or cocoa powder on top transforms it visually and adds depth. Some mornings I've used brown sugar instead of white, which gives the whipped layer a subtle molasses note. The recipe is forgiving enough that small experiments feel like play, not failure.
Milk Matters
Plant-based milks work wonderfully here, each bringing their own character to the cup. Oat milk creates a naturally creamier drink, almond milk stays light and lets the coffee shine, soy milk adds protein and richness. The whipped coffee sits on top of all of them the same way, a small miracle that doesn't discriminate.
- If you're reducing sugar, taste the mixture before whisking—adjustments are easiest at the start.
- A milk frother, if you have one, whips this faster than a hand whisk, though the hand whisk version feels more intentional.
- Cold water won't work instead of hot water; the coffee needs the heat to properly dissolve and whip.
Save to Pinterest This drink taught me that sometimes the best things to make are the ones that seem impossible until they're done. Now when someone asks how it's made, I hand them a whisk and let them feel the transformation themselves.
Common Recipe Questions
- → How do I achieve stiff peaks for the whipped coffee?
Use a hand whisk, electric mixer, or milk frother to vigorously whip the coffee, sugar, and hot water mixture until it becomes thick and forms stiff peaks, typically within 2-4 minutes.
- → Can I use plant-based milk with this coffee?
Yes, oat, almond, soy, or other plant-based milks work well and provide a dairy-free alternative without compromising flavor.
- → What can I add for extra flavor or decoration?
Sprinkle a bit of cocoa powder, cinnamon, or instant coffee granules on top to add aroma and visual appeal.
- → How long can the whipped coffee stay frothy?
It's best enjoyed fresh, as the whipped foam tends to deflate over time and lose its airy texture.
- → Is it possible to reduce the sweetness?
Yes, simply lower the sugar amount to make the coffee topping less sweet according to your preference.