Dalgona coffee
- Published: 16 Apr 20
- Updated: 18 Mar 24
You may have spotted this rather eye-catching whipped coffee trend from South Korea filling up your social media feeds during lockdown. Dalgona coffee is the latest global craze and we can see why – all you need to do is whizz together instant coffee and sugar until light, then spoon over iced milk.
Follow our simple guide and learn how to make your own dalgona coffee at home.
-
Serves 1
-
Hands-on time 10 min
Ingredients
- 1-2 tbsp instant coffee (to taste)
- 1/2 tbsp granulated sugar
- 250ml milk (enough to fill 3/4 of a mug)
- Handful of ice cubes
You’ll also need…
- Electric hand whisk
- Tall glass tumbler to serve
Method
- In a mixing bowl, combine the instant coffee and sugar with 2 tablespoons of hot water, then beat together using an electric whisk. The mixture will start to turn shiny and smooth as you whisk. Continue whisking until the mixture becomes thick and frothy and a pale toffee colour, then keep whisking until stiff peaks form – the peaks will hold their shape when you lift out the beaters.
- Fill your glass with milk, then top up with ice. Spoon the whipped coffee on top, then stir into the milk. Enjoy straight away.
- Recipe from April 2020 Issue
Nutrition
- Calories
- 135kcal
- Fat
- 2.4g (1.5g saturated)
- Protein
- 8g
- Carbohydrates
- 21.4g carbs (20.4g sugars)
- Fibre
- 0g
- Salt
- 0.1g
delicious. tips
Add more sugar, if you prefer your coffee sweeter.
Add your favourite coffee syrup – hazelnut is a good addition.
Vary your milk – we’ve served ours with cows’ milk but this recipe will work well with any dairy-free alternative. Nut milks will add different flavours.
This recipe will make one dalgona coffee, but the recipe can easily be scaled up.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter