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dalgona coffee (whipped coffee)

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4.8 from 4 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 5 minutes
  • Yield: 2 servings 1x


  • 2 Tbsp (12 g) instant coffee granules*
  • 2 Tbsp (24 g) granulated sugar**
  • 2 Tbsp (30 ml) warm or hot water
  • 1 1/2 cups (360 ml) milk of choice


  1. Add the coffee, sugar, and water to a medium-sized mixing bowl or the bowl of a stand mixer.
  2. Using the whisk attachment, turn your stand or hand mixer to the highest setting and mix until a thick pale foam forms, about 2-3 minutes.***
  3. To serve: fill your mug with 3/4 cup (180 ml) of either hot or cold milk. Use a spoon to scoop up the foam and place it on top of the milk, repeating until you have your desired amount of foam. You can either leave it this way or mix the foam into the milk to create a smoother, thicker coffee. Try different ways to find your favourite!
  4. To store: put any extra into a sealed container and keep in the fridge. Foam should keep for a few days if you want to make it ahead of time.


* You can use either caffeinated or decaf instant coffee. It does have to be instant, though.

** I’ve used both cane and coconut sugar and both work fine. You could use a liquid sweetener like honey, but it won’t fluff up as much of stay fluffy for as long. Stevia works as well, but the taste comes through a lot and you have to use a little less.

*** You can also do this by hand using a rounded whisk, but it will take a lot longer – around 10 minutes of vigorous whisking.

**** Nutritional info is calculated using unsweetened almond milk. Will vary depending on the milk you use.

  • Prep Time: 5 minutes