The Dalgona coffee recipe
for your table
Put the instant coffee, sugar, and boiling water in a tall bowl. Use real instant coffee; ground coffee will not dissolve and therefore will not whip up either. The water must be boiling, because lukewarm water leaves sugar crystals behind that make the cream heavy.
Whip the mixture on the highest setting of a mixer, or by hand with a whisk. After a minute or two it becomes lighter in color; after four minutes it becomes caramel-colored and thick. It is ready when you can pull peaks in it that remain standing when you lift the whisk.
Fill the tall glass three-quarters full with milk. Cold milk gives the sharpest contrast between white and brown; warm milk makes the cream sink faster but gives the drink a milder taste. Leave enough room at the top for a thick layer.
Spoon the cream onto the milk and smooth it out. It will remain as an unbroken layer as long as you do not stir. Serve it with a long spoon or a straw, and stir the two layers together only when you start drinking.
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The story
Dalgona coffee is named after dalgona, a Korean sugar candy made from melted sugar with a little baking soda, which has the same caramel colour and airy texture. The coffee version spread around the world through short videos in 2020 because the result looks spectacular while it contains only three ingredients. Its success has everything to do with instant coffee: the powder holds air bubbles, just as egg white does in a meringue. Ground coffee completely lacks this property. Anyone who tries it with fresh espresso will still have a brown puddle left after ten minutes of whisking.
The right glass
Dalgona coffee calls for a tall, straight glass of 30 to 47 centilitres. Tall, because the milk and cream need to sit on top of each other, and otherwise the layer becomes only a few millimetres thick; straight, because a tulip shape draws the cream towards the centre and leaves the rim empty. Clear glass is not a detail here but half the fun, because the colour contrast between white and caramel is what this recipe is all about. A double-walled glass also keeps cold milk cold for longer without the outside misting up. More models can be found among the latte macchiato glasses.
Luigi Bormioli Thermic Glass Coffee Glass 34 cl Latte Macchiato (2 pieces)
Bormioli Rocco Diamond Long Drink Glass 47 cl (6 pieces)
Both sets together € 45,90.
The right tools
For a dalgona coffee, in addition to the glass, use a jigger to measure the boiling water precisely and glass straws for the cold version. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 52,85.
Which splash belongs in a dalgona coffee?
Dalgona coffee is alcohol-free on its own, but a splash of liqueur in the milk turns it into an evening drink. Baileys and Kahlúa pair most closely with the coffee itself. On each drink page, you’ll find the alcohol percentage, what it tastes like, which cocktails it works well in, and which glass you need.
Variations & twists
With warm milk, it becomes a kind of upside-down cappuccino: the cream slowly sinks into the milk, and you taste it right away. Try replacing granulated sugar with light brown sugar for a deeper caramel flavor, or whip in half a teaspoon of cocoa. It works just as well with oat or almond milk, because the cream itself contains no dairy. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Place the glass on the table with the layer still intact; that presentation is half the drink, and serve it with a long spoon. With cold milk, add a straw so you can drink through both layers at once. Whip the cream no more than an hour in advance, because after that it will start to collapse on its own.
Good to know
Why it only works with instant coffee
Instant coffee traps air bubbles, allowing the mixture to whip up like egg whites. Ground coffee or fresh espresso lacks this completely: no matter how long you whisk, you’ll be left with a brown puddle. Both powder and granules work, although granules take a little longer to dissolve in the boiling water.
The ratio is one to one to one
Equal parts instant coffee, sugar, and boiling water. With less sugar, the cream stays runny because the sugar gives it its structure. With less water, the mixture becomes too thick to whip air into. Stick to equal parts, and you can adjust the quantity up or down without it going wrong.
How long you need to whisk
With a hand mixer on the highest setting, you will be done in three to five minutes. By hand with a whisk, allow about ten minutes of vigorous whisking. Stop only when the color has changed from dark brown to light caramel and peaks remain standing; stopping earlier results in a cream that collapses within a minute.
Cold or warm milk
The layer stays in place longest on cold milk, and the color contrast is sharpest; that is the version you see everywhere. On warm milk, the cream sinks within a few minutes, but you get a softer, fuller drink that is closer to a cappuccino.
How much coffee you consume
Two tablespoons of instant coffee is a substantial dose, roughly comparable to two strong cups of coffee. If you want to keep it milder, whip the same amount of cream but divide it between two glasses; with a little extra milk, it still looks the part while halving the amount of coffee.
Frequently asked questions
What is dalgona coffee?
Dalgona coffee is equal parts instant coffee, sugar, and boiling water, whipped until light and airy and caramel-colored. Spoon it onto cold or warm milk. The name comes from dalgona, a Korean sugar candy with the same color and texture.
Can you make dalgona coffee with regular coffee?
No. Only instant coffee whips into a cream; ground coffee and fresh espresso remain liquid, no matter how long you continue. Both powder and granules work, and the brand makes little difference when whipping.
Which glass do you use for dalgona coffee?
A tall, straight glass holding 30 to 47 centiliters. The milk and cream sit on top of each other rather than mixing, and the clear glass lets you see the difference in color. A double-walled glass keeps cold milk cold for longer.
How long does the layer last?
On cold milk, the cream definitely holds for half an hour; on warm milk, it lasts a few minutes. It only really sinks when you stir. So whip it just before serving and only spoon it on once the glass of milk is ready.
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