Whipped Coffee
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When I want something energizing and creamy, I make this easy whipped coffee. Also known as Dalgona coffee, I whip sweetened brewed coffee until fluffy, then pour it over ice-cold milk. It’s quick to make and elevates your standard cup of coffee.
I always thought of myself as a coffee purist, but after weeks of my partner begging me to make the viral Dalgona coffee, I finally caved. You guys, I’m so glad I did. It’s honestly transformed how we make coffee in the mornings. Now, the viral whipped coffee starts with a base of instant coffee, but I only drink espresso or brewed coffee, so I experimented to see how it would whip after the sugar had dissolved. Spoiler alert: it’s fabulous and frothy. While you can drink it as is, I find it’s even better when you spoon it over a cup of cold milk. It’s kind of like a mix between a frappe and a sweet cream cold brew- the result is a fluffy coffee drink with the texture of a cloud and the flavor of toffee.
Table of Contents
Arman’s recipe highlights
No instant coffee needed. The OG recipe calls for instant coffee, but I find its flavor a bit overpowering (and gritty). So, I reworked it using regular brewed coffee or espresso.
Easy to modify. I typically drink it as is, but if I make it later in the day, I’d make it decaf. My partner, who avoids sugar during the week, enjoys a sugar-free version. I’ll explain how later on.
Quick and easy. While whipping the coffee is an extra step, it takes less than a minute. I’ll walk you through the whole process with my step-by-step video below.
Key Ingredients and Tips
- Espresso OR brewed coffee. Regardless of which one you use, it must be hot (warm or lukewarm coffee won’t whip properly). If you prefer a stronger coffee, go for the espresso.
- Granulated sugar. I used white sugar. For a sugar-free recipe, I’d suggest either allulose or monk fruit sweetener. Don’t use brown sugar since it’s too thick and won’t dissolve properly.
- Milk. I alternate between whole milk and almond milk.
How to make
Step 1- Dissolve the sugar. Combine hot coffee with sugar in a large bowl.
Step 2- Whip. Beat the coffee mixture until it achieves a meringue-like consistency.
Step 3- Assemble. Pour milk into two glasses, spoon the coffee foam into each, stir, and enjoy.
Pro recipe tips
- Use a stand mixer or electric mixer. For the fastest results, I suggest using an electric mixer; I find hand-mixing quite tedious and time-consuming.
- Use a milk frother. A high-quality, fast milk frother can do the job, but it will take slightly longer than an electric mixer, and you can only do one at a time. I tested this in my Simpletaste electric milk frother.
- Be patient. Depending on the hand mixer you’re using, achieving the proper texture could take up to 5 minutes, so don’t get discouraged (using my Hamilton Beach one took about one minute).
- Use room temperature or cold milk. If you pour the whipped topping over hot milk, it will dissolve.
- Drink it fresh. I’ve noticed that when I haven’t touched the coffee for more than 30 minutes, the foam starts to disintegrate into the milk. Do not store leftovers.
More coffee recipes
Whipped Coffee
Video
Ingredients
- 1/4 cup espresso or strong brewed coffee * See notes
- 1/4 cup sugar I use white sugar ** See notes
- 2 cups milk I use almond or whole milk
Instructions
- In a large mixing bowl, combine the hot coffee with sugar and mix well.
- Using a hand or stick mixer, beat the coffee until it begins to form soft peaks and you achieve a meringue-like texture.
- Pour your room temperature or chilled milk into two glasses. Carefully scoop out the whipped coffee topping into the two glasses and serve immediately.
I made this? So artistic! Its called also Dalgona coffee. Did you know?
Good
Do you think adding baileys would work in the whipped coffee portion of this recipe?
I haven’t tried you are welcome to experiment and see
Can you not use a blender for this?
I haven’t tried sorry!
Loved it, specially the coconut flavor
Just wondering why this is served over milk? Would this be better over like iced coffee? Or does the milk make it more creamier?
Yes it does, because the coffee is super strong 🙂
Keto is the new food life for dietitians and quality food enthusiastics. This keto coffee is amazing idea. We wiLl definitely try it in our kitchen.
The pics are great and so much in detailed explanation.
Thank you for sharing
So welcome!
Amazing Recipe. Your way of explaining this is incredible. Thanks for sharing.
Hi Arman,
You do not use near enough coffee for my taste. I use 4 heaping tablespoons of the darkest roast possible, freshly ground, per 5 ounce cup of black coffee. This is my daily routine. I drink several Mason mugs a day. I love my coffee!
You are welcome to use more coffee but as this doesn’t use instant coffee, a smaller amount is needed for a standard coffee (I’d be just like you though and add more- I need my caffeine! :D)
This may be a silly question. Does the foam only happen when using coffee or would a matcha shot work as well? I had always thought it had something to do with it being instant coffee is what made it work. Thank you!
Hello Arman,
I love that you’ve made this with brewed espresso! I don’t buy instant coffee becaus…well…coffee! LOL
I’m curious if coconut sugar will give the same whip & a nice caramel flavor?
Thank you!
Love your recipes!
Yes it will 🙂
Thank you so much for this recipe. Could you tell me how much allulose you substituted. I would like to try this with stevia