Hi again, everyone! I hope you’re all staying safe.
Something I’ve seen a lot of people doing is this Dalgona coffee challenge. So I thought I’d give it a try.
Dalgona coffee is one of those recipes that I’ve been hearing a lot about lately. Dalgona coffee is also known as TikTok coffee or quarantine coffee. I just recently heard about this cool coffee technique, and I’ve already made it more times than a person should in such a short period. But that’s only because it’s such an easy way to make coffee more interesting. It also only takes 3 ingredients that you may already have on hand!
What is Dalgona coffee?
Dalgona coffee, also called whipped coffee, is a combination of instant coffee, sugar, and hot water whipped up to make it light and frothy. After it’s whipped, it’s dolloped on top of milk.
Dalgona coffee not working? Here’s what may be going wrong:
There are a few tips I have for avoiding some troubles that may pop up when making this whipped coffee:
Tip # 1: Don’t add too much water. Water it important for dissolving the sugar and instant coffee, but too much and the mixture may be too soft and runny. I find it’s best to err on the side of too little water than too much. My favorite ratio is a 1:1:1 of water, instant coffee, and sugar.
When you add your water, it may seem like it’s not nearly enough for the amount of coffee and sugar we’re using, but don’t be tempted to add any more. It’ll be just enough to meld the sugar and instant coffee together, without making the mixture too soft.
Tip # 2: Whip for a long time. My first time making this, I was very tempted to stop whisking a number of times.
There are going to be a few stages in the whipping process where nothing really seems to be happening. Then there’ll be a point where it starts to get bubbly and foamy on top, like this:
Then (finally) the coffee will start lightening up and doubling in size. So you really need some patience when whipping up the coffee. It won’t seem like it’ll work until much later, so don’t be discouraged early on.
Tip # 3: Use granulated sugar. I’ve found that granulated sugar whips up the best and quickest when compared with other types of sugar. It also dissolves very well into the mixture, which helps avoid having a layer of sugar along the bottom of the bowl (which can encourage the mixture to deflate more quickly).
Tip # 4: Use boiling hot water. Hot water is used for making sure the sugar and coffee are fully dissolved. Using boiling hot water as opposed to just warm water is important because we’re not going to be adding a lot of it. Since it’s going to be such a small amount, the hotter it is, the better it’ll be at dissolving everything without the need for too much water. Leaving large granules of sugar and instant coffee will encourage the mixture to deflate.
Tip # 5: Try not to let the mixture sit out for too long. Another important note to make when whipping up some Dalgona coffee (pun intended) is to try to whip it as close to when you want to serve it as possible. While the whipped coffee does hold its shape for a good amount of time, it will start to deflate and liquefy when it sits out for too long.
Mine started to deflate after around an hour and a half out at room temperature. You can definitely re-whip the coffee if you need to. But just to save some time and effort, try to whip the coffee close to serving time.
Dalgona coffee by hand:
You can make Dalgona coffee by hand (and I’ve seen some tough people do it!), but I really recommend using a handheld mixer, if you can. The mixer will finish whipping the coffee in less than half the time it takes by hand, and even then it takes about 5 to 10 minutes on high speed.
If you do want to give it a try whipping it by hand, I’d recommend using a whisk because it’ll help you get the most air whipping into the mix in the quickest amount of time.
Dalgona Coffee Milk Substitutes:
For me, Dalgona coffee is so amazing because of the simplicity of its ingredients. The magic of this recipe is all in the technique. Since there are only 3 ingredients in the recipe itself, there isn’t much wiggle room in terms of substituting the water, sugar, or coffee. Where you can really customize this is how you serve the whipped coffee.
I chose to use my Dalgona coffee to top some cold, 2% milk because I love iced coffee (and an iced Dalgona coffee is even better)! But, you can serve Dalgona coffee with almost any type of milk you like. Some alternatives to the 2% milk can include almond milk, coconut milk, skim milk, soy milk, oat milk, and whole milk.
How to drink Dalgona coffee:
Dalgona coffee is usually served as a topping for a glass of milk. Before drinking the whipped coffee, it’s usually stirred into the milk to give a marbling effect.
When it comes to the milk (whichever you choose), you can either make this a hot or a cold drink. The whipped coffee compliments cold milk really well, and it also holds its shape surprisingly well when added on top of hot milk. I personally like having Dalgona coffee with some iced 2% milk.
How to make Dalgona coffee:
Description: Spice up your morning coffee with this three ingredient whipped coffee. This take on coffee is creamy, fluffy, and airy.
Prep Time: 10 minutes
Yield: 2 servings
- 1/4 cup (4 tablespoons) instant coffee
- 1/4 cup (4 tablespoons) granulated sugar
- 1/4 cup (4 tablespoons) boiling water
- 2 cups milk, hot or cold *See notes
- In a large bowl, combine instant coffee, sugar, and hot water. Using a had mixer, beat on high speed for about 5 to 10 minutes, or until the mixture lightens in color, doubles in size, thickens, and holds a soft peak.
- Divide milk into 2 separate serving cups. Top each cup of milk with whipped coffee.
I would love to hear any tips you’d like to add to this post and how your Dalgona coffee turned out in the comments below!
Have any questions? Any ideas to improve this recipe? Feel free to comment for that as well.
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