Dalgona Coffee

Dalgona Coffee is the new beverage trend in town! This whipped drink is easy to make with only four ingredients and a fun and delicious way to get your caffeine fix.

If you’ve spent any amount of time on Facebook or Tiktok lately, you’ve probably come across a two-toned, whipped drink called Dalgona coffee. It has taken social media by storm and for a good reason!

This new craze is quick and easy to make with only four ingredients yet looks and tastes like the fancy frappes from trendy coffee shops. It’s a fun and delicious way to get your daily brew, plus you can enjoy it hot or cold!

What is Dalgona coffee

Dalgona coffee is a viral trend that first gained prominence in South Korea earlier this year when actor Jung Il-woo made it on TV and was further popularized on social media via the #dalgonachallenge.

Likened to the taste of the Korean honeycomb toffee of the same name, it’s made by whipping instant coffee granules, sugar, and water into a creamy, caramel-colored foam that’s spooned over milk.

Ingredient notes

While most recipes use a 1:1:1 ratio, I find measurements below yield a very sturdy and stable foam.

  • 1 ½ tablespoons instant coffee granules- may be regular or decaf. Ground coffee beans do not work.
  • 4 tablespoons white granulated sugar- you can use brown, coconut, or raw sugar as well as nonnutritive sweeteners such as stevia or monk fruit.
  • 3 tablespoons water-most recipes recommend boiling hot water, but room temperature works just as well
  • 1 cup milk-whole milk or non-dairy alternatives such as oat, almond, or soy milk.

How to serve and store

  • Spoon the frothy coffee mixture over a glass of hot or iced milk and stir. Serve with a straw.
  • Garnish with cocoa powder, crumbled cookies, or toffee bits, if you like. You can also drizzle with honey or chocolate syrup.
  • The whipped coffee can be made ahead and stays creamy and scoopable. Transfer in a container with a tight-fitting lid and keep in the fridge for up to 1 week or in the freezer for up to 1 month.

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