Dalgona Coffee
ڈالگونا کافی
Dalgona coffee is whipped coffee served as a thick, caramel-coloured cloud sitting on top of a cup of milk. It went viral around the world in 2020, and it is a close cousin of the beaten coffee Pakistani homes have made for years, only with more water so it whips into stiff, glossy peaks. Equal parts of coffee, sugar and hot water is the whole formula. This version is served over hot milk for cold evenings; the iced version is in the notes.
- ⏱ Total: 12 min
- Prep: 8 min
- Cook: 4 min
- Easy
- Serves 2
Method
Tap a step when it is done.
Put the instant coffee, sugar and hot water in a clean, dry mixing bowl and stir for a few seconds until the sugar starts to dissolve.
hard with a balloon whisk or electric beater. It will turn frothy and lighter in colour within the first minute or two.
Keep going until it is thick, glossy and light caramel in colour and holds soft peaks when you lift the whisk: 3–4 minutes with a beater, 8–10 by hand.
Heat the milk in a over medium heat until it is steaming and small bubbles appear around the edge. It does not need to boil.
Pour the hot milk into two cups, leaving a good 3 cm at the top for the coffee.
Spoon the whipped coffee on top of the milk in a thick layer and swirl it with the back of the spoon. Dust with cocoa if you like, and stir it in before drinking.
Kitchen notes
Only instant coffee whips. Ground coffee from a filter or moka pot will not foam, however long you beat it.
For iced dalgona, fill two glasses with ice, pour in cold milk and spoon the whipped coffee on top. Nothing else changes.
A grease-free, dry bowl matters. Even a little oil or milk in the bowl stops the foam from rising properly.
The whipped coffee that went viral
Dalgona coffee takes its name from a honeycomb toffee sold on the streets of South Korea, which its golden colour resembles. It became a worldwide trend in 2020, when people at home were looking for a café drink that needed no machine. In Pakistan it felt instantly familiar, because phenti hui coffee, made the same way with less water, had been a household favourite for years. Today it is served both ways: hot in winter and iced in summer.
The 1:1:1 rule and the technique
The whole recipe rests on equal parts instant coffee, sugar and hot water. Instant coffee contains dried coffee solids that, once dissolved, help build a stable foam, and the sugar thickens the liquid so the air bubbles do not escape. That is why the cream holds its shape for a long time, even on top of hot milk.
An electric beater makes it effortless, but a balloon whisk and a few minutes of steady effort work just as well. Watch the colour: it goes from almost black, to frothy brown, to a pale toffee shade that looks like mousse. When you lift the whisk and a soft peak stands up, stop. Beating far beyond that point can make it grainy.
Variations
- Iced dalgona: spoon the cream over a glass of ice and cold milk. It is the most popular way to serve it in summer.
- Mocha dalgona: add 1 teaspoon of cocoa powder to the bowl before whisking.
- Lighter: use half milk and half water in the cup for a less rich drink.
- Sweeter milk: stir a spoonful of sugar or honey into the milk before topping.
Storing and serving
Leftover whipped coffee keeps in a closed jar in the fridge for 3–4 days. It loses a little volume, so give it a quick whisk before using. Serve dalgona as soon as it is assembled, with a long spoon so everyone can admire the layers and then stir them together.
Questions people ask
What is the difference between dalgona and Pakistani beaten coffee?
They are made the same way. Dalgona uses equal parts water, so it whips into a stiffer, airier cream that sits on top. Pakistani phenti hui coffee uses only drops of water and is mixed into the milk.
Can I reduce the sugar?
You can drop it to 1 tablespoon for this amount, but the cream will be softer and will not hold peaks for long. Without any sugar it barely whips.
Why is it so bitter?
The whipped layer is pure coffee and sugar, so it is strong on its own. Stir it into the milk before drinking; the milk softens it into a smooth, sweet latte.
Nutrition (estimate, per serving)
- Calories
- 205
- Protein
- 8 g
- Fat
- 8 g
- Carbs
- 25 g
