Dalgona whipped coffee
Dalgona is the name of an old Korean sugar candy whose color resembles this drink's color, and the drink took its name from it when it spread worldwide in 2020: instant coffee whipped with sugar and water until it becomes a thick golden foam spooned over iced milk.
The drink lasted beyond the viral wave because its taste is genuinely good.
Place the instant coffee, sugar, and hot water in equal measures by volume (two spoonfuls of each) in a deep bowl. The equal ratio is a condition for the foam's success, as this balance is what allows the mixture to whip up thick.
Whip with a hand or electric whisk for three to five minutes until the dark liquid turns into a glossy golden foam that holds its shape when the whisk is lifted. This is the sign of readiness.
Fill two tall glasses with ice, then with cold milk up to three quarters.
Spoon the dalgona foam over the milk so a golden layer floats over the white.
Scatter a pinch of cocoa or cinnamon over the foam, and the drinker stirs their glass before drinking so the drink mixes into a cold latte.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Dalgona Whipped Coffee, and how to fix them:
Ground coffee was used instead of instant, or the ratios were off. The fix: instant coffee and equal measures by volume.
The sugar was reduced. The sugar here stabilizes the foam and its role is not limited to sweetening, so reducing it too much breaks it apart.
A wide, flat bowl scatters the whipping. Use a narrow, deep bowl, or an electric whisk that takes only three minutes.
It was spooned before reaching full density. Whip until the foam holds its shape when the whisk is lifted, then spoon it.
Served right after preparing, and the foam stays at full density for about a quarter hour.
Kept covered in the fridge for a day, and whipped for a few seconds before use to bring it back.
The assembled glass with its milk is drunk in its time.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Cold milk | Hot milk for a winter version | same amount | The foam melts in it faster |
| Milk | Oat or almond milk | 1:1 | A fully plant-based version |
| Sugar | Do not reduce below half | same amount | The sugar stabilizes the foam and its minimum is one and a half spoonfuls |
| Garnish | Grated dark chocolate | same amount | A cafe-style addition |
| Ingredient | 2 cups | 1 cup | 4 cups |
|---|---|---|---|
| Instant coffee | 10 g | 5 g | 20 g |
| Sugar | 20 g | 10 g | 40 g |
| Milk | 400 ml | 200 ml | 800 ml |
Use instant coffee exclusively, not ground coffee. The dalgona foam relies on coffee proteins isolated during the industrial drying of instant coffee, and they trap air when whipped just as egg whites do. Ground coffee, on the other hand, stays liquid with sediment no matter how much it is whipped.
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