This whipped coffee is also known as Dalgona Coffee. This whipped coffee recipe is fabulous, creamy, and quick. Whip up a batch and enjoy it over ice.
When Meg and I work, we work from our tiny little kitchen with a tiny little table, and lots of hot makeshift lights. We’re short on space, full of ideas, and surrounded by 5 little kids. Working at home makes things tricker, but we’ve realized the one essential that we need: coffee. Especially our favorite, this Whipped Coffee Recipe.
With five boys running around while we try to photograph, we typically need a happy dose of caffeine to multi-task as much as we do. This means we’ve been experimenting with more coffee recipes and right now, our go to is this whipped coffee recipe. It’s incredible, and it’s got 6 times more caffeine than a normal cup of coffee! Make it a double!
The basic recipe is easy, and calls for equal amounts of Instant Coffee + water + sugar. When we first started playing around with this recipe, we were doing 1 tablespoon of each; however, we found that 2 tablespoons of coffee, 2 tablespoons of sugar, and 2 tablespoons of water really whipped up and created incredible volume. So, for this purpose, we’ll stick to a ration of 2 tablespoons for instant coffee, 2 tablespoons of sugar, and 2 tablespoons of water. Some recipes call for cold water, some call for hot water. We used tap water and found it whipped fine.
Secondly, you’ll need a whisk. A electronic whisk works best, or even a milk frother would work. By trial and error, our first attempts of Dalgona were whipped by hand. Whipping by hand would take up to 8 minutes of beating, and wouldn’t even get close to firm peaks. *Side note, there’s an Indian Coffee called “Whipped Indian Coffee” and it’s pretty much the same concept as Dalgona; however, the Whipped Indian Coffee calls for beating the instant coffee with a spoon…for longer than 10 minutes! Now that’s dedication. But since we usually need coffee for an energy boost, any whipping by hand is usually tooooooo tedious and tiresome.
Mix the ingredients in a tall glass and whip. It’ll take about 2 minutes using an electric mixer. You’ll notice the mixture start to thicken and lighten as more air gets incorporated into it.
Once you’ve gotten amazingly thick, voluminous, luscious whipped peaks, you can put the jar down. Grab an empty cup, fill it with ice and milk. You’ll want to leave about 2 – 4 inches of room at the top of the cup.
Then, scoop out alllll the Dalgona – seriously, don’t leave any behind! It’s so good, you’ll want to scrape every last tiny bit out of the container. And then plop it right on top of the milk. Mix and enjoy.
- Mixer or whisk
- 2 tbsp Instant Coffee
- 2 tbsp Water
- 2 tbsp Sugar
- milk – as needed
- ice – as needed
- Mix instant coffee, water, and sugar together in a tall glass.
- Mix with whisk until firm peaks form. Set aside.
- Fill empty glass with ice and milk. Leave about 2-4 spaces of space at the top of the glass.
- Scoop Dalgona coffee on top of the milk.
- Mix and enjoy.