Instant coffee powder is essential for creating the signature fluffy foam of dalgona coffee. It dissolves quickly when mixed with hot water and whips into stiff peaks easily. Use a strong-tasting instant coffee for best flavor results.
Sugar not only sweetens the dalgona mixture but also helps stabilize the foam when whipped. Granulated white sugar works best because it dissolves evenly in hot water and contributes to the creamy texture.
Hot water activates the instant coffee and sugar mixture to create thick bubbles during whipping. Use boiling or near-boiling water to ensure the ingredients dissolve properly for maximum froth.
Milk serves as the base for your dalgona coffee drink. You can use cold milk to make an iced version or warm milk for a cozy hot drink. Whole milk gives creamier results but any milk type or plant-based alternative works well.
Measure 2 tablespoons each of instant coffee powder and granulated sugar into a medium mixing bowl. Add 2 tablespoons of hot water to the bowl. This equal ratio ensures optimal whipping consistency and sweetness balance.
Using an electric mixer or hand whisk, vigorously whip the mixture for about 3 to 5 minutes. Continue until it becomes thick, glossy, and forms stiff peaks that hold their shape when lifted.
Pour about 1 cup (240 ml) of cold or warm milk into a glass or mug based on your preference. If desired, add ice cubes for an iced version before pouring milk.
Gently spoon the whipped dalgona mixture over the surface of your prepared milk. Use a spatula to spread evenly if needed without mixing it in immediately.
Serve your dalgona coffee with a long spoon or straw so you can stir the fluffy layer into the milk before sipping. This creates a rich blend of creamy foam and smooth milk in every mouthful.