Save I was skeptical the first time someone told me you could whip instant coffee into clouds. It sounded like kitchen magic reserved for people with patience I didn't have. But one sticky afternoon, armed with nothing but a whisk and stubborn curiosity, I beat that coffee and brown sugar until my arm ached and the bowl held something that looked like melted caramel foam. The first sip over cold milk tasted like I'd cracked a secret code.
I made this for my sister on a video call once, holding the bowl up to the camera so she could see the peaks form. She laughed at how seriously I took each whisk stroke, but when she made it herself an hour later, she sent me a photo of her glass with the caption finally understand. It became our thing after that, a little ritual we'd do on opposite sides of the country, sipping the same drink through the same screen.
Ingredients
- Instant coffee: This is non-negotiable for the whipping process. Regular brewed coffee won't foam no matter how long you beat it, so grab the jar of instant from the back of your cupboard.
- Dark brown sugar: The molasses content is what gives this latte its caramel depth. Pack it into the spoon like you would for baking, or the sweetness won't balance the coffee bitterness.
- Hot water: Just enough to dissolve the crystals and create the base for whipping. Too much and it won't thicken, too little and it clumps.
- Milk: Dairy or plant-based both work beautifully. Oat milk makes it extra creamy, almond keeps it light, and whole milk turns it into pure comfort.
- Ice cubes: Cold is essential here. Room temperature milk under hot whipped coffee just doesn't hit the same.
- Ground cinnamon: A small dusty pinch on top adds warmth without competing with the brown sugar.
Instructions
- Combine the base:
- Drop the instant coffee, brown sugar, and hot water into a bowl that gives you room to move. Stir once just to start the dissolve, then prepare your arm for a little workout.
- Whip until glossy:
- Use a hand whisk in fast circles or switch to an electric mixer if your patience is thin. You'll see it go from dark liquid to pale tan foam in about three minutes, forming soft peaks that hold their shape when you lift the whisk.
- Prep your glasses:
- Fill two tall glasses with ice until they're almost full, then pour a cup of cold milk into each. The contrast between the white milk and the caramel foam is half the charm.
- Layer the coffee:
- Spoon the whipped mixture gently on top of the milk, dividing it evenly. It'll sit like a cloud on the surface, waiting to be stirred in.
- Garnish and serve:
- Dust with cinnamon or drizzle a thin stream of caramel if you're feeling fancy. Hand it over with a straw and tell them to stir before they sip, or the first taste will be pure coffee punch.
Save There was a morning last summer when the power went out and I couldn't make my usual coffee. I remembered this recipe didn't need heat beyond a kettle, so I whisked one up by the open window, listening to the rain and feeling oddly accomplished. It became my storm day drink after that, something I associated with slowing down and making do with what I had.
How to Adjust the Sweetness
If dark brown sugar feels too heavy, swap in light brown for a gentler molasses note, or try coconut sugar for something earthy and less refined. You can also cut the sugar to one and a half tablespoons if you prefer your coffee drinks on the bitter side, though it might take a bit longer to whip to the right texture. Taste the foam before you layer it and adjust next time based on your preference.
Making It Your Own
This recipe is a blueprint, not a rule. I've added a drop of vanilla extract to the whipped coffee for warmth, or swapped the cinnamon garnish for cocoa powder when I wanted it to taste like a mocha. Some people love a splash of flavored syrup in the milk before adding the foam, turning it into a caramel or hazelnut latte without any extra effort. Play with it until it feels like yours.
Storage and Timing
The whipped coffee can sit in the fridge for up to two days in an airtight container, though it deflates slightly and needs a quick re-whisk before using. I've made a big batch on Sunday and scooped it onto iced milk throughout the week, which felt like having a coffee shop in my fridge. Just don't pour the milk until you're ready to drink, or it'll get watery as the ice melts.
- If you're serving this for guests, whip the coffee ahead and keep it chilled so you're not standing at the counter with a mixer while everyone waits.
- For a hot version, use warm milk instead of ice and it turns into a cozy mug drink with the foam floating on top like a cappuccino.
- Double the recipe if you're making it for more than two people, it whips up just as easily in larger quantities.
Save Every time I make this, I'm surprised all over again that something so simple can feel so special. It's the kind of drink that makes an ordinary afternoon feel just a little bit softer.
Kitchen Q&A
- → What is dalgona coffee?
Dalgona coffee is a whipped, frothy coffee beverage made by vigorously mixing instant coffee, sugar, and hot water until thick and creamy.
- → Can I use plant-based milk for this latte?
Yes, oat, almond, or soy milk work well and maintain the creamy texture while keeping it dairy-free.
- → How do I make the whipped coffee topping?
Whisk instant coffee, brown sugar, and hot water vigorously by hand or electric mixer until soft peaks form and the mixture is glossy.
- → What variations can I add to this drink?
Consider topping with ground cinnamon or a caramel drizzle for extra flavor nuances and a cozy finish.
- → Can I adjust the coffee strength?
Yes, simply reduce or increase the amount of instant coffee to suit your preferred intensity.