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Chocolate and Dessert Coffee

 

# Dalgona Whipped Coffee

 

Written by [Jay](https://www.coffeejay.com/en/learn/authors/coffeejay/)

 

Category: [Chocolate and Dessert Coffee](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/)Tags: Dalgona Instant Coffee Whipped Coffee Dairy

 

Active time: approximately 8 minutesYield: 1 serving

 

## Quick answer

Instant coffee dissolves in **the small amount** of hot water and creates a concentrated mixture that can trap **air** as it is whipped. Brewed coffee contains more water and will not form the same stable topping in this **recipe**. Use plain instant coffee rather than a prepared sweetened mix so the listed sugar remains adjustable.

## Key takeaways

- Instant coffee dissolves in the small amount of hot water and creates a concentrated mixture that can trap air as it is whipped.

- Use a clean bowl and whisk until the mixture thickens and leaves soft ridges.

- The topping is concentrated and sweet, while the milk beneath it is not.

 

![Ground coffee in a portafilter beside coffee beans.](https://www.coffeejay.com/assets/editorial/ground-coffee-in-portafilter.avif)

Ground coffee in a portafilter beside coffee beans.

## Ingredients

 

- 1 tbsp plain **instant coffee**
 
- 1 tbsp sugar
 
- 1 tbsp hot **water**
 
- 200 ml cold **whole milk**
 
- 80 g ice.

 

## Method

- **Whisk** **instant coffee**, sugar and hot water for 3–5 minutes until fluffy.

- Pour milk over **ice** and spoon the whipped coffee on top.

- Stir before drinking.

- Brewed **espresso** is not a direct substitute for **instant coffee** here.

 

## Whip to a texture that holds

 

Use a clean bowl and whisk until the mixture thickens and leaves **soft** ridges. A hand whisk takes more effort than an electric mixer, but both can work. If **the foam** still runs off a spoon, continue whisking; if it becomes very stiff, fold it gently before spooning it onto the milk.

 

### Mix before drinking

 

The topping is concentrated and **sweet**, while the milk beneath it is not. **Stir** the layers together before sipping so each mouthful has coffee and milk. Add the foam gradually if you prefer a milder drink. Keep the unused mixture covered and follow normal food-safety practice for dairy and prepared drinks.

## Make the foam easier to whip

 

Use a bowl that is large enough for **the whisk** to move without splashing. A hand **whisk** works, but it takes steady effort; a mixer can shorten the process. The mixture is ready when it looks lighter and holds soft ridges. Stop before it becomes dry or difficult to spoon.

 

### If the topping will not hold

 

Check that the coffee is instant and that the coffee, **sugar**, and hot water were measured as listed. Brewed espresso contains too much liquid for this **foam** and is not a direct substitute. Continue whisking if the mixture is still loose, then spoon it over the milk rather than trying to pour it.

 

**Cold milk** and ice make a refreshing base, but the topping itself is concentrated and sweet. Stir the layers together before drinking, and adjust how much foam goes into each sip. You can also serve the whipped mixture over **warm milk**, though **the texture** will soften sooner.

## A tip for serving

Use instant coffee for the whipped topping. **A fresh espresso shot** has a different structure and cannot replace it here. **Stir** the topping into the milk before your first sip.

## Further reading

For background on [**instant coffee**](https://en.wikipedia.org/wiki/Instant_coffee) and [milk](https://en.wikipedia.org/wiki/Milk), see Wikipedia.

[Back to Chocolate and Dessert Coffee](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/) 

Written by [Jay](https://www.coffeejay.com/en/learn/authors/coffeejay/). [Read our editorial approach](https://www.coffeejay.com/en/editorial-policy/).

This recipe is an editorial starting formulation, not a documented CoffeeJay kitchen test. Adjust flavour and quantities to your ingredients and equipment.

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