How to SUCCESSFULLY Make Whipped Korean Dalgona Coffee

Whipped coffee, or Korean Dalgona coffee, has taken over our feeds by storm.

*Almost* everyone is making, or has tried to make, this fluffy inverted latte during quarantine. If you’re like us, you had a few unsuccessful attempts before you made anything remotely similar to those light caramel brown clouds-in-a-cup you’ve been seeing on TikTok.

Don’t worry, we took the guesswork out of it and broke it down to a few foolproof steps.

Ingredients (Makes 1-2 servings):

2 tablespoons of instant coffee (Tip: Regular ground coffee won’t work as well)
2 tablespoons of boiling water
2 tablespoons of sugar
1 cup of milk (Tip: Reg, almond, soy, oat, go wild!)

Step 1:

Add the instant coffee, sugar, and boiling water into a bowl. Use an open bowl as opposed to a cup or small container.

Step 2 (IF YOU’RE NOT GOING TO READ ANYTHING ELSE, READ THIS STEP):

Using a hand whisk, whip the ingredients together until fluffy. HERE is where a lot of people get stuck. You’ll need to use a zig-zagging motion to get the texture you’re looking for. Patience is key! You’re going to have to put some arm work in this. We started to reach a bit of fluffiness around the 6 minute mark with this motion.

Step 3:

When the mixture starts to become fluffy, alternate between zig-zagging and circular motions. Look for bubbles. This is when it’s good.

Step 4:

Taste! Instant coffee is STRONG. Add some more sugar if it’s too much.

Step 5:

Scoop the mixture over a cup of your milk of choice. We used almond milk.

Step 6:

Enjoy! It sounds super simple to make but it’s really the way you whisk in Step 2 that makes or breaks the recipe.

Tried it? Tag us and show us your coffee masterpieces! Enjoy!

Images via Leanna Chan

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