Whipped Coffee

Susannah Brinkley Henry

Also known as Dalgona Coffee, this popular coffee drink is a perfect way to start the day.

Course Brunch

Cuisine Korean

Prep Time 5

Cook Time 5

Total Time 10

Servings ounces

Calories 26kcal

Author Susannah Brinkley Henry

Ingredients

2 tablespoons instant coffee
2 tablespoons granulated sugar
2 tablespoons hot water
8 ounces milk hot or cold

Instructions

In a small bowl add the instant coffee, sugar and hot water. With a whisk or electric mixer, whisk until it gets thick and foamy. With an electric mixer it will take about 3 minutes. If you whisk by hand, it will take about 8-10 minutes.
Once the mixture is thick, foamy and stiff peaks have formed, spoon it over hot or cold milk.
Stir until well combined or you can leave a foamy layer.

Notes

Use your favorite milk for this recipe. It works with both dairy and non-dairy milks, such as oat milk, almond milk or soy milk. The milk can be hot or cold.

Use any kind of granulated sugar. White sugar and brown sugar will both work well. You can even use coconut sugar.

Variations

Vanilla whipped coffee — Stir ½ ounce vanilla simple syrup or 1 teaspoon vanilla extract into the cup of milk before adding the thick foam over the top.

Chocolate whipped coffee — Add a tablespoon of cocoa powder to the foam after stirring it together. Garnish the glass with chocolate syrup or use chocolate milk for the milk layer.

Caramel whipped coffee — Stir ½ ounce caramel simple syrup into the cold or hot milk before adding the Dalgona foam. You can decorate the glass with caramel sauce.

Cinnamon whipped coffee — After the foam is whipped, stir in a pinch of cinnamon. You can also flavor the milk with cinnamon simple syrup.

Brown sugar whipped coffee — Use brown sugar instead of white sugar when making the coffee foam. For a sweeter drink, use ½ ounce brown sugar syrup or demerara syrup to sweeten the milk before adding the foam.

Boozy whipped coffee — Stir in 1 ounce of coffee liqueur or cream liqueur into the milk before adding the froth.

Nutrition

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