Dalgona Whipped Coffee is the perfect way to start your day! Instant coffee gets whipped into delicious creamy fluff and served over iced milk.
I don’t know about you, but coffee is essential part of my morning routine. I never thought I needed coffee until I had my second child. Ever since then pouring myself a cup of coffee first thing in the morning is practically mandatory considering how early my kids wake up!
This Dalgona coffee has been all over the internet lately so I decided to give it a go. It lived up to the hype and then some! It is perfect drink to make on a lazy morning when you want a refreshing iced coffee without having to leave your home!
What is Dalgona coffee?
Dalgona coffee is inspired by South Korean dalgona candy which is a toffee sponge that looks like the creamy whipped coffee dollop that tops the iced coffee. For this Dalgona coffee you will need a hot boiling water, instant espresso coffee powder, sugar and vanilla extract! It takes about 2 minutes to whip up using a hand mixer. This has a pretty strong coffee flavor so I would recommend for real coffee lovers!
What kind of sugar can you use?
For this iced coffee you can use any kind of sugar (or sugar substitute) you’d like! I used regular granulated sugar but brown sugar and stevia will also work! You also don’t have to add any sugar if you’d like but your fluffy coffee won’t hold it’s shape for long so keep that in mind!
How to store Dalgona coffee?
This recipe makes 2 servings. You can easily half the recipe if you’d like to make a single serving or store leftovers in the fridge! It would stay good for up to 2 days.
You can add in a dash of cinnamon or a drizzle of caramel sauce to fancy up your coffee!
Dalgona Whipped Coffee
- 4 tbsp boiling water
- 4 tbsp instant espresso coffee powder
- 4 tbsp sugar
- 1/2 tsp vanilla extract
- 2 cups milk
- In a medium bowl, add water, espresso powder, sugar and vanilla extract.
- Beat with a hand held mixer for 2 minutes until fluffy.
- Pour milk in 2 cups. Top with coffee fluff. Serve immediately.
For all of my coffee lovers: