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Dalgona Coffee is incredibly easy to make with just three simple ingredients. In just a few minutes, you’ll have a fluffy, cloud-like layer of sweet, whipped Coffee ready to spoon over your favorite milk.

Craving something a little more exciting than your usual morning latte? This creamy, café-style treat is the perfect pick-me-up. Whether you serve it hot or cold, this viral dalgona coffee recipe will quickly become your new favorite way to enjoy coffee.

Whipped dalgona coffee on top of a glass full of milk.

Table of Contents

What Makes This Dalgona Coffee Work

What makes this Dalgona Coffee so good? It’s all about that rich, fluffy texture from just three basic ingredients: instant coffee, sugar, and hot water. Whip them together, spoon over milk, and you’ve got a smooth, café-style treat in minutes.

The trick to this creamy whipped Coffee is using instant coffee; it fluffs up perfectly and gives you that signature cloud-like topping. This dalgona coffee recipe is simple, satisfying, and totally addictive.

What Goes Into This Dalgona Coffee

You only need a few simple pantry staples to make your own creamy Dalgona Coffee at home. The magic lies in how these ingredients come together to create that irresistable whipped topping.

  • Milk: Pour your favorite milk, dairy or non-dairy, into a glass as the creamy base for your whipped topping.
  • Instant Coffee: Use granulated or powdered instant coffee for the best fluffy texture; regular ground coffee won’t work here.
  • Granulated Sugar: White or raw sugar helps stabilize the foam and gives your whipped coffee its signature sweetness.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements

How To Make Dalgona Coffee

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  1. Combine the Ingredients: In a medium bowl, add the instant coffee, sugar, and boiling water in equal parts (2 tablespoons each).
  1. Whip Until Fluffy: Use a electric mixer or milk frother to whip the mixture for 2 to 5 minutes, until it becomes thick, pale, and fluffy.
  1. Prepare the Milk Base: Pour cold or hot milk into a glass or mug, filling it about three-quarters full. Add ice if serving chilled.
  1. Spoon and Serve: Gently spoon the whipped coffee mixture over the milk. Swirl gently before drinking, or stir to combine fully.

Dalgona Coffee pairs beautifully with sweet, cozy treats. Try it with Double Chocolate Banana Bread or Mixed Berry and Chocolate Chunk Buttermilk Scones for a satisfying breakfast or snack. For something richer, a slice of Chocolate Raspberry Crepes is the perfect indulgent match to that creamy whipped topping.

Recipe FAQ’s

Can I Use Ground Coffee Instead of Instant Coffee?

No, ground coffee won’t work for this dalgona coffee recipe—only instant coffee creates that fluffy whipped texture.

Do I Need a Mixer to Make Dalgona Coffee?

A hand whisk, milk frother, or electric mixer all work. A whisk takes the lonngest, but it’s doable with some patience!

Can I Make It Without Sugar?

Sugar helps stabilize the foam, so skipping it may result in a thinner whip. You can try sweeteners like coconut sugar or erythritol, but results may vary.

Whipped coffee mixed into a glass of milk.

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Whipped dalgona coffee on top of a glass full of milk.
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5 from 6 votes

Dalgona Coffee (Whipped Coffee)

By Karina
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2 serves
Dalgona Whipped Coffee is incredibly easy to make with only 3 ingredients! Fluffy and deliciously whipped in no time, make your morning coffee extra special. Whether you have it hot or cold, you WILL crave it every morning!
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Ingredients 
 

  • 2 tablespoons instant coffee powder or granulated
  • 2 tablespoons granulated sugar white or raw sugar
  • 2 tablespoons boiling water
  • 8 ounces milk any milk is fine

Instructions 

  • 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!

Notes

MANUAL WHISK: takes a good 8-15 minutes, depending on how thick you want it.
HAND BEATER: only takes about 3-5 minutes.
Thick whipped coffee tastes the best and is less bitter when compared with a watery mixture. Beat until stiff peaks form when lifting your beater or whisk.
USE WHAT TYPE OF COFFEE
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 or fresh brewed espresso (2 tablespoons espresso to 1 tablespoon white sugar, no boiling water needed, per person). 
DO NOT use fresh ground coffee beans. It doesn’t work.
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.
TASTE TEST:
Yes, whipped coffee is strong, but remember it will dilute once mixed with milk. You can add an extra tablespoon of sugar into your mixture for a sweeter coffee, but the general rule of thumb is a 1:1:1 ratio of coffee, sugar and boiling water.
For a stronger coffee, use a small glass and less milk. For a weaker coffee, use a larger glass and add more milk.
OPTIONAL ADD INS:
A drop of pure vanilla extract
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.

Nutrition

Calories: 132kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 347mg | Sugar: 17g | Vitamin A: 184IU | Calcium: 147mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
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5 from 6 votes

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13 Comments

  1. Pacheco says:

    5 stars
    We’re Portuguese and when I was a child, my dad would have these all the time. We also call them a batido. My family and I enjoy them a few times a week over iced Oatmilk drizzled with Smuckers caramel or butterscotch sauce. Yum!

    Reply
  2. Robert M. Adams says:

    5 stars
    This is amazing! Delicious. I think it is only as good as the coffee that you start with. Thank you so much for the recipe and the gorgeous tutorial.

    Reply