How to make Dalgona Coffee

Where have you been all my life? Apparently, all over the world! Phenti Hui coffee in India, Chow Yun-Fat coffee in Macau, Cappuccino Libyan style in Libya, and a Frappé in Greece – this style of foamy coffee goodness can be found basically everywhere that instant coffee is popular. Just not the US, until COVID19.

Now it’s all over social media, and with good reason: it’s delicious. The regular recipe is below, but there are two low sugar variations at the bottom as well.

Recipe

Coffee foam

¼ cup instant coffee

¼ cup sugar

¼ cup very hot water

Assembly

Milk
Ice

Instructions

Step 1

Beat all three ingredients in either 1) the bowl of a stand mixer, 2) a metal or glass bowl using a handheld mixer, or 3) a metal or glass bowl by hand.

Step 2

In a tall glass, pour milk over ice.

Step 3

Put on some modern folk or jazz music, grab a pastry, and sit next to the window pretending you’re at your favorite local coffeeshop. 

Low-sugar variations: But if like me, you’re cutting back on sugar, there are another two options.

Option 1: You can cut the sugar in half, and it still foams up. It takes a little longer, and it’s not quite as creamy, but it’s still delicious. This is my go-to for a special coffee treat.

Option 2: you can get the same effect with coffee whipped cream. Mix just enough hot water with your instant coffee so that it dissolves. Beat ½ cup whipping cream until you get soft peaks, and then add the coffee one tablespoon at a time (while still beating). Make sure you get it back to the soft peaks stage before adding another tablespoon. When it almost can’t form soft peaks, stop adding the coffee and jump to step 2.