I love the fluffy, creamy magic that is whipped coffee, also known as Dalgona coffee. Made with just three base ingredients — instant coffee, sugar, and hot water — it’s whipped into a thick, velvety foam that I spoon over a glass of milk. The combination creates a layered drink that looks like a café treat and tastes just as indulgent. Whether I serve it hot or iced, this drink always feels like a small luxury.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s everything I want in a quick coffee fix:
It’s easy to make with only pantry staples.
It takes under five minutes to whip up.
It works well with any type of milk, dairy or plant-based.
I can enjoy it hot or cold depending on the mood or weather.
The thick, foamy texture on top of creamy milk is irresistible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons instant coffee – I use medium or dark roast for a stronger flavor.
2 tablespoons granulated sugar – White sugar gives the best whip, but I sometimes use coconut sugar for a caramel note.
2 tablespoons boiling water – The hot water is essential to dissolve and whip the coffee mixture properly.
1 cup milk of choice – I usually use oat milk or almond milk, but dairy milk works great too.
Ice cubes (optional) – I add these if I’m making the iced version.
Pinch of ground cinnamon or cocoa powder (optional) – For sprinkling on top or adding into the foam for extra flavor.
Directions
In a mixing bowl, I combine the instant coffee, sugar, and boiling water.
Using a hand mixer or stand mixer, I whip the mixture on high speed for 2 to 5 minutes, until it forms a thick, creamy, pale brown foam. The texture should be light and airy, like whipped cream.
I fill a glass with milk — cold with ice for an iced version or warm for a cozy hot drink.
I spoon the whipped coffee mixture over the milk, letting it sit on top like a fluffy cap.
Before drinking, I give it a quick stir to blend the coffee into the milk or sip it in layers, enjoying the contrast.
Servings And Timing
Servings: Makes 1 to 2 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Variations
I often make it vegan by using plant-based milk like almond, soy, or oat.
For a less sweet version, I reduce the sugar slightly, though I keep some in to help maintain the foam.
I like to sprinkle cinnamon, cocoa powder, or even nutmeg on top for a little twist.
Sometimes I blend the milk with ice to make a whipped coffee smoothie.
I’ve tried using flavored instant coffee, like vanilla or mocha, to switch things up.
Storage/Reheating
The whipped coffee foam can be made ahead and stored in an airtight container in the refrigerator for up to 2 days.
When I want to use it, I give it a quick stir or light whip to revive the fluffiness.
I don’t recommend storing it once mixed with milk — it’s best enjoyed fresh.
For reheating, I simply use warm milk and add the whipped coffee on top if I want a hot drink.
FAQs
Can I Use Ground Coffee Instead Of Instant Coffee?
No, ground coffee won’t work for this recipe. I always use instant coffee because it dissolves and whips properly with sugar and hot water.
Can I Whip The Coffee By Hand?
Yes, I can whip it by hand with a whisk, but it takes more time — around 10 to 15 minutes — and a good bit of elbow grease. A hand mixer makes it much faster.
What Kind Of Milk Works Best?
I’ve tried this with all kinds of milk: whole, skim, almond, soy, and oat. They all work, so I just choose my favorite or whatever I have on hand.
Is It Possible To Make It Sugar-Free?
Yes, but the texture won’t hold as long. I’ve used granulated sugar substitutes like monk fruit or erythritol — it still whips, but the foam softens quicker.
Can I Double The Recipe?
Absolutely. I just keep the ratio equal — 2 parts coffee, sugar, and hot water — and increase the quantities. It works well for making two or more servings at once.
Conclusion
Whipped coffee has become one of my favorite ways to elevate a simple cup of milk into something special. It’s quick, fun to make, and totally customizable. Whether I’m treating myself on a slow morning or impressing guests with something fancy-looking, this recipe always hits the mark.
This whipped coffee, also known as Dalgona coffee, is a luxurious, café-style drink made with instant coffee, sugar, and hot water, whipped into a creamy foam and served over milk. It’s easy to make, fully customizable, and perfect hot or iced.
Ingredients
2 tablespoons instant coffee (medium or dark roast preferred)
2 tablespoons granulated sugar (or coconut sugar)
2 tablespoons boiling water
1 cup milk of choice (dairy or plant-based)
Ice cubes (optional, for iced version)
Pinch of ground cinnamon or cocoa powder (optional for garnish)
Instructions
In a mixing bowl, combine the instant coffee, sugar, and boiling water.
Whip using a hand mixer or stand mixer on high speed for 2 to 5 minutes, until thick and fluffy.
Fill a glass with milk — cold with ice or warmed for a hot version.
Spoon the whipped coffee mixture over the milk to create a layered drink.
Stir before drinking or sip in layers for contrasting textures.
Notes
Use instant coffee only; ground coffee does not whip properly.
Whipping by hand is possible but takes 10–15 minutes.
Plant-based milks like almond, oat, and soy work well for a vegan version.
The foam can be stored in the fridge for up to 2 days in an airtight container.
Add cinnamon, cocoa powder, or nutmeg for extra flavor.
