Dalgona Coffee

    Equal amounts of instant coffee, sugar and boiling water,( I used 3 tablespoons for 2 glasses), milk of your preference, Irish Cream or Baileys (optional), Cognac (optional), Optional Toppings (cocoa powder, coffee powder, cinnamon, crumbled biscuits, honey)
    15   Minutes

    I have a sweet tooth so in order to enjoy my coffee with some dessert, I do prefer it dark and sugarless.

    Coffee shop menus are really tempting but what they offer is usually too sweet and creamy for me. Plus, I am not a frequent visitor to coffee shops so if I do go to a coffee shop I either order something new and beautiful for pretty shots or go for my favorite black coffee or Espresso.

    It's been a while a Korean Whipped Coffee drink called Dalgona Coffee has been trending on social media and I was too curious not to try it. It's super easy to make at home, tastes really delish and will be a perfect thing to offer your guests on hot summer days.

    Dalgona Coffee can be served both hot and cold. I tried the cold version and I already know that I like it more.


    Whip the equal amounts of coffee, sugar, and hot water with a mixer until the mixture becomes light brown, smooth and creamy. You can whisk them in a narrow bowl as well but it will take you much longer time and more physical efforts.

    Fill your glass with the milk of your preference, hot or cold (I used my favorite unsweetened almond milk). You can even add ice.

    Add approximately a tablespoon of Irish Cream or Baileys and half a tablespoon of Cognac or according to your taste.

    Pour the frothy coffee mixture on top of the milk and voila, enjoy your Dalgona Coffee while stirring it with a straw or a spoon.

    Let me know when you try this recipe by tagging me on Instagram @my_blog_coffee_and_camera

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    • Hannah R Hannah R :

      I tried one of these over summer (sans alcohol) and it was lovely!

      3 years ago 
      • Lusine G Lusine G :

        Yeah, it's a great coffee variant for hot summer days:)

        3 years ago 
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