The Perfect Dalgona Coffee Recipe For Fluffy Whipped Coffee

Have you seen that fluffy, two-toned coffee all over social media? You know the one—with a thick, velvety foam floating on top of iced milk.

That impressive drink is Dalgona coffee, a viral whipped coffee that looks like it came from a fancy cafe. You might be wondering if it’s difficult to make at home, but the truth is surprisingly simple.

Dalgona Coffee: is a viral whipped coffee drink made by whipping equal parts instant coffee, sugar, and hot water into a fluffy foam, then spooning it over milk. In this guide, you’ll discover the foolproof recipe and the simple pro-tips to get it perfect every single time. Get ready to master your new favorite coffee.

Why Is Everyone Obsessed With That Fluffy Whipped Coffee?

You’ve seen it everywhere, from TikTok to Instagram—that picture-perfect whipped coffee. This viral sensation is Dalgona coffee, a drink that took at-home coffee culture by storm. But what is it, exactly? At its core, it’s a simple beverage made by whipping three basic ingredients into a creamy, meringue-like foam that’s spooned over milk.

The name “Dalgona” comes from a traditional Korean honeycomb toffee candy because the color and taste of the whipped topping are said to be remarkably similar. Part of its massive appeal is the magical transformation; with just a whisk and a little effort, simple instant coffee becomes a thick, luscious foam. It offers a cafe-quality experience that is surprisingly easy to create in your own kitchen.

The Foolproof 1:1:1 Dalgona Coffee Recipe

This is the foundational recipe for perfect Dalgona coffee at home. It all comes down to a simple, tested 1:1:1 ratio of instant coffee, granulated sugar, and hot water. This foolproof method guarantees a thick, stable, and fluffy foam every time. Forget complicated steps; this is the core recipe you need to master the viral drink.

The Only Dalgona Coffee Recipe You’ll Ever Need

Pin this perfect recipe to your ‘Favorite Drinks’ board!

Ingredients Needed (for 1 serving):

• 2 tbsp high-quality instant coffee or espresso powder
• 2 tbsp granulated white sugar
• 2 tbsp boiling hot water
• 1 cup of your favorite milk (whole, oat, and almond milk all work well)
• Ice cubes

Step-by-Step Directions:

1. Combine: In a medium-sized mixing bowl, add the instant coffee, sugar, and boiling hot water.
2. Whip: Using an electric hand mixer or a whisk, beat the mixture continuously. It will go from a dark liquid to a light brown foam, then thicken significantly.
3. Continue Whipping: Keep going until the mixture is thick, glossy, and forms “stiff peaks” (when you lift the whisk, the foam holds its shape). This takes 2-4 minutes with an electric mixer or 8-15 minutes by hand.
4. Assemble: Fill a glass about 2/3 full with ice and your choice of milk.
5. Serve: Gently spoon or pipe the fluffy whipped coffee on top of the milk. Stir before drinking and enjoy!

Don’t give up if you’re whisking by hand! It feels like it’s not working for the first 5-7 minutes, and then it magically starts to thicken. Patience is the key ingredient.

7 Pro-Tips for the Fluffiest Whipped Coffee Every Time

Mastering the basic recipe is easy, but achieving that perfectly thick, creamy, and stable foam consistently requires a few insider tricks. These seven pro-tips are based on real-world testing and address the most common mistakes people make. Move beyond just making Dalgona coffee to perfecting it.

1. Start with Quality Instant Coffee (It’s Non-Negotiable)

Save this essential tip for the best coffee flavor!

What You Need:

• A high-quality instant coffee or, even better, instant espresso powder. Brands like Nescafé Clásico, Medaglia D’Oro, or Folgers Crystals are reliable choices.

What To Do:

1. Choose Instant: Select a pure instant coffee. Avoid “3-in-1” mixes that already contain sugar and creamer, as this will throw off the 1:1:1 ratio.
2. Understand Why: Instant coffee works because its freeze-dried or spray-dried manufacturing process makes it uniquely able to dissolve and create a stable foam. Regular ground coffee doesn’t dissolve and will just create a gritty mess.
3. Upgrade for Flavor: For a richer, less bitter final drink, use instant espresso powder. It provides a more robust and rounded coffee flavor.

Decaf instant coffee works just as well if you want to enjoy this treat in the evening without the caffeine buzz.

2. Use an Electric Mixer for 3-Minute Fluff

Pin this time-saving hack for later!

Tools Needed:

• An electric hand mixer (highly recommended)
• OR a manual balloon whisk and some arm strength
• OR a standalone milk frother

What To Do:

1. For Speed: Use an electric hand mixer. Start on a low speed to prevent splashing, then increase to high. You’ll achieve perfect stiff peaks in just 2-4 minutes.
2. By Hand: If using a manual whisk, use rapid, continuous circular or side-to-side motions. It’s a workout! Expect it to take 8-15 minutes of non-stop whisking.
3. Frother Method: A small, powerful milk frother can work for a single serving, but you must use a tall, narrow cup to keep the liquid contained and concentrated on the frother head.

While making it by hand is a fun experience once, an affordable electric hand mixer is one of the best kitchen investments for making this recipe regularly.

3. Choose a Small, Deep Bowl

Save this simple trick to prevent a kitchen mess!

Equipment Needed:

• A mixing bowl that is deeper than it is wide. A 1-quart or 1.5-quart bowl is perfect for a 1-2 person serving.

What To Do:

1. Go Deep: Choose a bowl with high sides. As you whip, the mixture will splash, especially at the beginning. A deep bowl contains the mess.
2. Keep it Small: A small bowl concentrates the small amount of liquid, allowing the beaters or whisk to make constant contact. In a large, wide bowl, the liquid spreads out, making it much harder to whip air into it effectively.
3. Tilt if Needed: If you only have a larger bowl, tilt it to one side to pool the liquid in one spot. This mimics the effect of a smaller bowl and will speed up the process.

A metal or glass bowl works better than plastic. They stay cooler and provide a slicker surface for the whip to form against.

4. Get the Water Temperature Right (It Matters!)

Pin this science-backed tip for a smoother foam!

What You Need:

• Water that has just been boiled.
• An electric kettle or a small pot for the stovetop.

What To Do:

1. Boil First: Bring your water to a full boil. Using warm or hot tap water is not sufficient.
2. Pour Immediately: Add the boiling water to the coffee and sugar right away. The intense heat is needed to instantly and completely dissolve the sugar and coffee crystals.
3. Avoid the Grain: If your final foam feels grainy or has sugar crystals, it’s a sign your water wasn’t hot enough. A complete dissolution of the solids is the foundation for a silky-smooth foam.

Using a gooseneck kettle gives you precise control over the pour, ensuring you add exactly the right amount of water without splashing.

5. Don’t Reduce the Sugar (It’s for Structure, Not Just Sweetness)

Save this surprising food science fact for your next coffee creation!

What You Need:

• Granulated white sugar for the classic recipe.
• OR a 1:1 powdered erythritol sweetener for a keto/sugar-free version.

What To Do:

1. Understand Sugar’s Role: In this recipe, sugar does more than sweeten. It creates a thick syrup with the hot water, which adds viscosity. This thick syrup helps trap the air bubbles you whip in, creating a strong, stable foam that lasts.
2. Don’t Reduce: If you reduce the sugar, your whip will be runny and will deflate almost immediately. Stick to the 1:1:1 ratio for that signature thick texture.
3. Substitute Correctly: If you need a sugar-free version, don’t just omit the sugar. Replace it with a powdered sugar substitute like an erythritol blend. These provide the crystalline structure needed to build the foam. Liquid sweeteners will not work.

My first attempt at a “healthier” version without sugar was a soupy disaster. The sugar is the magic ingredient for the texture, so if you’re worried about sweetness, simply use less of the whip in your glass of milk.

6. Learn to Spot “Stiff Peaks”

Pin this visual guide to know exactly when your whip is ready!

Tools Needed:

• Your electric mixer or hand whisk.

What To Do:

1. Whip and Observe: As you whip, watch the color lighten and the volume increase. You’ll see tracks from your whisk or beaters start to hold their shape in the foam.
2. Perform the Test: To check for stiff peaks, stop whipping and lift your whisk or beater straight out of the foam.
3. Analyze the Peak: If the peak that forms on the end of the beater stands straight up or curls over slightly at the very tip without flopping down, you have stiff peaks. If the peak slumps over immediately, it’s still at the “soft peak” stage and needs another minute or two of whipping.

Unlike whipped cream, it’s very difficult to “over-whip” this mixture. If you’re unsure, it’s always better to whip for an extra 30 seconds to be safe.

7. Master the Gentle Spooning Technique

Save this tip for a picture-perfect coffee every time!

What You Need:

• A tall, clear serving glass.
• A large spoon or a small spatula.
• Optional garnishes: cocoa powder, cinnamon, chocolate shavings, or a drizzle of honey.

What To Do:

1. Prepare the Base: Fill your serving glass about two-thirds full with cold milk and ice. Leave plenty of room at the top for the foam.
2. Spoon, Don’t Pour: Use a large spoon to gently scoop and place large dollops of the whipped coffee on top of the milk. Don’t pour it from the bowl, as this can cause it to sink.
3. Create a Swirl: Use the back of the spoon to create an attractive swirl or peak in the foam for a professional look.
4. Garnish: If desired, lightly dust the top with cocoa powder or cinnamon before serving. Serve with a straw or long spoon for stirring.

For an extra-fancy presentation, transfer the whip to a piping bag with a star tip and pipe it onto the milk like frosting.

Key Takeaways: Your 30-Second Guide to Perfect Dalgona Coffee

• The Golden Ratio is 1:1:1: Always use equal parts by volume (e.g., 2 tablespoons each) of instant coffee, sugar, and boiling water.
• Only Instant Coffee Works: Do not use regular ground coffee. The science of the whip depends on the properties of instant coffee crystals.
• Sugar is for Structure: Don’t reduce the sugar, or your foam will be runny. It’s essential for creating the thick, stable texture.
• Stiff Peaks are the Goal: Whip until the foam is thick, glossy, and holds its shape when you lift the whisk. When in doubt, whip it a little more.

People Also Ask About Dalgona Coffee

Why is my whipped coffee not getting fluffy?

The most common reason is not whisking long enough, especially by hand (it can take 15 minutes). Other culprits include using water that isn’t boiling hot, which prevents the sugar from dissolving properly, or reducing the amount of sugar, which is crucial for a stable, thick foam.

Can you make Dalgona coffee with regular ground coffee?

No, you must use instant coffee. Regular ground coffee will not dissolve in water; it will only create a gritty, unpleasant sludge. The whipped texture relies entirely on the unique, soluble properties of freeze-dried or spray-dried instant coffee crystals to create a stable foam.

Can you store leftover Dalgona coffee whip?

Yes, you can store the whipped coffee foam. Place it in an airtight container in the refrigerator, where it will stay stable for up to 3 days. It may lose a little volume, but you can give it a quick re-whisk for a few seconds to fluff it back up before serving.

How do you drink Dalgona coffee?

The best way to drink it is to stir it into the milk first. The whipped topping itself is extremely strong and sweet. Use a straw or a long spoon to gently fold the fluffy coffee into the milk until it’s mostly combined. This creates a balanced, creamy drink similar to a sweet iced latte.

Final Thoughts

Now you have the perfect recipe and all the pro-tips to master the viral Dalgona coffee! It’s such a fun and delicious way to upgrade your at-home coffee game. What will you be trying first—the classic recipe or a fun variation? Let us know in the comments below

Last update on 2025-11-19 / Affiliate links / Images from Amazon Product Advertising API