Dalgona coffee is a whipped coffee made by beating instant coffee, sugar, and hot water until it becomes a thick, creamy, caramel-colored foam.
This fluffy coffee cream is typically served over hot or cold milk, creating a smooth, café-style drink with rich coffee flavor.
This Dalgona Coffee recipe makes a big batch that whips into a light, airy cream and stores well in the freezer.
You can use any type of sugar, and the mixture stays creamy and scoopable, making it perfect for quick homemade lattes-just add a spoonful to hot or cold milk and stir until dissolved.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Sugar: Sweetens the mixture and helps it whip into a thick, stable coffee cream.Any type of sugar works, though each will add a slightly different flavor and color.
You can adjust the sugar to taste, but keep in mind that sugar helps stabilize the foam and prolong its life. - Instant coffee: Provides a strong coffee flavor and whips easily with sugar and hot water.I use Nescafé Clásico Dark Roast, which I've loved since I was little-it dissolves quickly and delivers a rich, bold coffee taste.
I make this recipe the way my family enjoys it, with a bold coffee flavor that isn't too strong, just right for us. If you prefer a milder taste, reduce the instant coffee to 50 g. Use more for a stronger coffee flavor, or less for a lighter flavor. - Hot water: Dissolves the sugar and coffee, allowing the mixture to whip to full volume.
How to Make Dalgona Coffee
Note: The full instructions are provided in the recipe card below.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the instant coffee, vanilla, and hot water.
- Add the sugar of your choice (granulated, Turbinado, or light brown).
- Beat for 5 minutes on medium speed, then 5 minutes on high speed, until thick, fluffy, and creamy.
- Transfer the mixture to an airtight container and freeze for up to three months.
Hint: Store the Dalgona coffee in the freezer for up to 1 month. When you want a quick cup, add a spoonful to 1 cup of hot or cold milk and stir until dissolved and creamy.
Storage & Freezing
Storage/Freeze: Dalgona coffee does not store well in the refrigerator-it must be kept in the freezer. Transfer it to an airtight container and freeze for up to 1 month. Don't worry. It won't harden; it stays soft and scoopable, so there's no need to defrost before using it!
Camila's Tips & Variations
- Stretch the batch: If you want to make a larger batch, add 200 g more sugar (for a total of 400 g). Keep the coffee amount the same, or add a little more if you prefer a stronger coffee flavor.
- Use instant coffee only: This recipe for Dalgona coffee works only with instant coffee-ground or brewed coffee will not whip.
- Use very hot water: Hot water helps the sugar and instant coffee dissolve quickly, which makes the mixture whip faster and reach maximum volume.
- Adjust to taste: Feel free to increase or reduce the instant coffee or sweetener to match your preferred flavor and intensity.
- Beat long enough: For the fluffiest texture, whip for the full 10 minutes-5 minutes on medium and 5 minutes on high. This ensures a thick, stable cream.
- Choose your sugar: Granulated, Turbinado, or light brown sugar all work beautifully. Brown sugar gives a deeper color and a slightly caramel-like flavor.
- Stronger coffee flavor: Use a bold instant coffee like Nescafé Clásico, which dissolves quickly and creates the best whipped texture.
- Adjust sweetness: If you prefer a sweeter cream, add an extra tablespoon or two of sugar. For less sweetness, reduce the sugar slightly-the mixture will still whip.
- Add flavor: Enhance the coffee by adding 1 teaspoon of ground cinnamon or 1 teaspoon of vanilla extract before whipping.
- How to use Dalgona Coffee: Add a spoonful to 1 cup of hot milk and stir until fully dissolved. Taste and add more whipped coffee if needed. You can also use cold milk (our favorite way to enjoy café cremoso at home); since the milk is cold, the whipped coffee takes a little longer to dissolve, so keep stirring until fully mixed.
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Recipe
Dalgona Coffee
Equipment
Ingredients
- 50 g Nescafé Clasico Dark Roast Instant Coffee (any soluble coffee brand)
- 200 g granulated sugar , to taste
- 200 ml hot water
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, combine the instant coffee, vanilla, and hot water.
- Add the sugar of your choice (granulated, Turbinado, or light brown).
- Beat for 5 minutes on medium speed, then 5 minutes on high speed, until thick, fluffy, and creamy.
- Transfer the mixture to an airtight container and freeze until firm.
- To serve, stir a generous spoonful into very hot milk until fully dissolved. Adjust sweetness as desired.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
