Dalgona Coffee is incredibly easy to make with only 3 ingredients! Fluffy and deliciously whipped in no time.
Make your morning coffee extra special with Dalgona Whipped Coffee. Whether you have it hot or cold, you WILL crave it every morning!
It’s quite possible you’ve seen this all over the internet lately, and with good reason. Funny thing is, we’ve been making this in our family since before I was born, calling it BATIDO (Spanish for beaten) and serving it over a hot cup of milk. Never did I think to share it because it’s just, well, coffee?
Turns out, whipped coffee has been well known all over the world for many years. Dalgona is the Koren term, Frappe in Greece, Beaten Coffee in India, Batido in South America, etc.
Since the rest of the world has caught the whipped coffee craving, I’ve been getting messages on our Facebook and Instagram from people wanting to learn how to make it since we shared it in our stories a couple of weeks ago. So, here we are!
HOW TO MAKE WHIPPED COFFEE
The general rule of thumb is a 1:1:1 ratio of coffee, sugar and boiling water. We normally use 1 tablespoon of instant coffee, 1 tablespoon sugar and 1 tablespoon boiling water per person. Beat in a heat-proof bowl (not a mug), to get as much air whipped into the coffee as possible, with a whisk, fork, spoon, milk frother (it takes FOREVER with those), OR a hand mixer.
MANUAL WHISK: takes a good 8-15 minutes, depending on how thick you want it. Whip with a zig-zag motion. Take a short break when you need to.
HAND BEATER: only takes about 3-5 minutes. Use the same zig-zag, back and forth motion to get as much coffee mixture as you can!
Beat until peaks form when lifting your beater or whisk, as you will find the thicker you whip it, the less bitter it tastes. Remember, the coffee will dilute once it’s mixed through your milk. You CAN add an extra tablespoon of sugar into your mixture for a sweeter coffee without effecting the result at all!
Pour your favourite milk (hot or cold) into a glass, spoon the whipped coffee on top, then stir it through the milk to combine.
For a strong coffee, use a small glass and less milk.
For a weaker coffee, use a larger glass and add more milk.
Serve with cold milk for a refreshing drink, just be sure to mix it through well, or serve over hot milk to give you a foamy, creamy top like a latte.
If you love iced coffee, throw a handful of crushed ice or ice cubes into your glass, pour in your milk, then spoon over your whipped coffee.
WHAT TYPE OF COFFEE TO USE
Instant coffee works best, just make sure it’s not a dark roast or it may come out too bitter. If you don’t have instant, you can use instant espresso powder. Some readers have tried fresh brewed espresso works well (2 tablespoons espresso to 1 tablespoon white sugar, no boiling water needed, per person), however this did not work for me.
DO NOT use fresh ground coffee beans.
CAN I MAKE WHIPPED COFFEE WITHOUT SUGAR?
Yes and no. The coffee will whip on its own (albeit not as airy or fluffy), but it doesn’t last long as the best results happen with white granulated sugar. Raw sugar also works well, but doesn’t dissolve like white sugar. Readers have also tried honey and agave with great results.
To make it without sugar, be sure to make it and mix it through your milk right before serving.
WHAT ABOUT SWEETENERS FOR KETO
YES! It works with granulated sweeteners, not liquid. Use Natvia, Swerve or Monk Fruit for best results.
HOW TO STORE DALGONA WHIPPED COFFEE
Whipped coffee lasts fluffy for quite a few hours in the refrigerator. If you’ve made too much or you’d like to make a big batch of whipped coffee to save time in the mornings: refrigerate in an airtight container for up to 1 week. You may need to mix it though for a couple of seconds just before serving as liquid coffee settles on the bottom of the container.
OPTIONAL ADD INS BEFORE BEATING:
A drop of pure vanilla extract
A drop of caramel syrup
1 tablespoon hot chocolate drink mix or cocoa powder
2 teaspoons powdered creamer
Bailey’s for an adults only kick
Dalgona Coffee (Whipped Coffee)
- 2 tablespoons instant coffee, (powder or granulated)
- 2 tablespoons granulated sugar, white or raw sugar
- 2 tablespoons boiling water
- Milk, any milk is fine
- Combine the coffee, sugar and boiling water in a bowl. Stir with a spoon to combine and dissolve the sugar.
- Beat with a whisk or hand mixer to whip coffee, occasionally scraping down the sides of the bowl, until foamy and thick.
- To serve, fill a glass 3/4 of the way up with milk will ice. Spoon the whipped coffee on top. Stir vigorously through the milk and enjoy!
A drop of caramel flavour
1 tablespoon hot chocolate drink mix (NOT cocoa powder)
2 teaspoons powdered creamer HOW TO STORE DALGONA WHIPPED COFFEE Whipped coffee lasts fluffy for quite a few hours in the refrigerator. If you've made too much or you'd like to make a big batch of whipped coffee to save time in the mornings: refrigerate in an airtight container for up to 1 week. You may need to mix it though for a couple of seconds just before serving as liquid coffee settles on the bottom of the container.