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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 85 (from laksa024)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa085.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.okonomikitchen.com/dalgona-whipped-coffee/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.okonomikitchen.com/dalgona-whipped-coffee/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/","crawl_time":1775045440,"first_indexed_time":1654587425,"http_code":200,"src_unparsed":"com,okonomikitchen!www,\/dalgona-whipped-coffee\/ s443","src_root_hash":"16617934643487190085","history_drop_reason":null,"meta_title":"Whipped Coffee (Dalgona Coffee) | The Ultimate Guide - Okonomi Kitchen","meta_descriptions":["Learn how to make super fluffy whipped coffee easily at home with the best tips, tricks and just 3 pantry staple ingredients!"],"attrs_boilerpipe_text":"Learn how to make super fluffy dalgona whipped coffee easily at home with the best tips, tricks and just 3 pantry staple ingredients! (Vegan)\nHave you been bit by the TikTok bug? Yeah, me too.\nIf you have, you’ve probably also come across this trending beverage that has gone viral: dalgona coffee (official name) also known as whipped coffee (TikTok name).\nIt’s visually aesthetic, super tasty and (kinda) fun to make. Plus, it can also be a pretty great arm workout to start your mornings off.\nSince coming across this fancy coffee (literally a week ago), I’ve probably gone through 2 containers of instant coffee and I’m still amazed by how dang good it is. You could say I’m a little obsessed with it.\nAlong the way after many (many x 10) cups of whipped coffee, I’ve picked up some tips, tricks and variations to making this fancy coffee shop worthy drink. After posting it on my Instagram, I also got many questions about it so I thought I’d make a post answering them all.\nWhat is Whipped Coffee?\nWhipped coffee is a magical whipped coffee beverage made from whipping instant coffee, sugar and liquid together and stirred into either iced or hot milk. I’ve also seen this drink referred as fluffy coffee, frappe coffee, frothy coffee, whipped coffee and cloud coffee. Beaten Coffee\nWhere did it come from?\nAfter doing a bit of research, it seems that this concept of whipping instant coffee and sugar comes from many places with different names:\nDalgona in Korea\n: It’s called Dalgona because the foamy coffee resembles a Korean honeycomb toffee called dalgona candy.\nFrappé Coffee in Greece\n: Greek iced coffee.\nIndian Cappuccino \/ Beaten Coffee in India\nWhat does it taste like?\nIt tastes like a coffee mousse in beverage form… but also like a coffee milkshake. The coffee foam its self is quite bitter and sweet, but when mixed in with some milk, it’s honestly just an incredible experience.\nHow to Make it at Home\nWhipped coffee is made by mixing instant coffee with sugar and a bit of liquid. Most people use hot water, but I like to use warmed up non-dairy milk because I find it holds the foam a lot better, especially overnight.\nBest Equipment for the Job\nMaking whipped coffee is super easy but can take some time depending on what equipment you have. After doing some experimenting, here’s what I found:\n#1: Electric Hand Mixer\n: This is by far the best method in my opinion. It took about 2 minutes of letting the machine go and it created the most foam. I used a silicon whisk instead of metal as well.\n#2:\nStand Mixer\n:\nLove this method because it’s hands free BUT you do have to make a bigger serving to get it going because of how big the actual bowl is.\n#3:\nHand Held Frother\n: You have to use a strong hand held frother for this. First I used a cheap one and the ‘whipping’ was not efficient enough and once it was foamy, it wasn’t able to whip anymore for stiff peaks.\n#5:\nMason Jar\n: Add all the ingredients into a jar and shake until foamy. You get softer peaks but I did find it much easier than whisking by hand.\n#6:\nMatcha Whisk\n: I found it to be the best equipment when doing it by hand.\n#4:\nSmall Whisk\n> Fork:\nIf you don’t have any of these appliances, you can make it with muscle work but it does take quite a bit of time. I do recommend using a small whisk over a fork.\n#5: Milk Frother\nThings that COULD work but I haven’t yet tried\n: small blender, milk frother machine\nVariations\nI tested a couple different variations that I thought could work and I was surprised to find that there are a lot of ways to change up the flavour!\nMocha\n: Make the base recipe and then whip it up. Once you get it frothy, add in 1\/2-1 tbsp of cocoa powder depending on how much of a chocolate flavour you like and whip for another minute\nMatcha\n: You can replace the matcha with the instant coffee but note that it does not become as fluffy.\nUPDATED (April 1st\n):\nAfter a lot of people requesting a way for the matcha and chocolate version to fluff up more, I experimented with aquafaba since I have seen a lot of people use egg whites. A detailed blogpost will be coming soon but it came out very well! We’re basically making a meringue here without the almond flour. Whip up aquafaba (about 1\/3 of a cup) until stiff peaks form. Then sift in 3 tbsp powdered sugar OR 2 tbsp granulated sugar, 1 tbsp matcha powder and 1\/4 tsp of cream of tar tar and continue whipping until everything is incorporated.\nMaple Flavoured\n(\nMy Favourite\n): Substitute the sugar with the same amount of maple syrup and you get a maple flavoured whipped coffee! I find it easier and quicker to whip up and the texture is more light and fluffy.\nChocolate (Caffeine Free!)\n: The ratio for the chocolate version is 1 part cocoa powder : 1 part sugar : 1.5 parts canned coconut milk. Using\ncanned\ncoconut milk here will help fluff up much better than cartoned milk. For example, 2 tbsp cocoa powder + 2 tbsp sugar + 4 tbsp hot milk or water.\nUPDATED (April 3rd\n): Many of you have been having trouble whipping up the chocolate version so after trying the matcha using aquafaba, this may be a better option that does fluff up much better. Whip 1\/3 cup of aquafaba until stiff peaks. Then sift in 3 tbsp powdered sugar or 2 tbsp granulated sugar, 1-1.5 tbsp cocoa powder and 1\/4 tsp cream of tartar and whip until incorporated and fluffy.\nExtracts\n: add 1 tsp of vanilla extract to every 2 tbsp of instant coffee. Add 1\/2 tsp of hazelnut, almond, caramel or maple extract for every 2 tbsp of instant coffee.\nSalted\n: Add a pinch of salt to enhance the flavour (salted caramel?! yes please!!).\nLess Sugar:\nYou can reduce the amount of sugar by half but note that the foam is not as thick.\nLess Caffeine:\nYou can reduce the amount of instant coffee by 1\/3 and replace it with more sugar or cocoa powder. For example, 2 tbsp instant coffee + 4 tsp sugar + 2 tbsp hot liquid\nBest Tips & Tricks\nUse HOT Liquid\n: Either straight out of the kettle, hot water dispenser or heated over the stove. Anything hot enough to dissolve the sugar. Once the sugar has melted, you can then go ahead and start whisking away.\nIncrease the Hot Water\n: Most recipes call for 1:1:1 ratio of all the ingredients but I found that adding a bit more hot liquid helps it froth up even more and it’s also more light and airy. I typically now do a 1 part instant coffee : 1 part sugar : 1.5 part liquid ratio.\nWhisk in a Jar\nfor Electric Mixer\n: This prevents ingredients from flying around as your whisking and you can store left overs just by putting a lid on. When doing this, you want to move the electric mixer or hand held frother up and down so air goes into the jar. If using other methods a bowl would be more ideal.\nIncreasing the Amount of Ingredients\n: Depending on the size of your bowl (or jar), increase the amount of ingredients to get things going. I found it a lot more difficult whipping a small amount in a large bowl.\nUse it For Dessert:\nBecause it keeps its foam so well, I found it to be a super tasty on top of my\nchickpea cookie skillet\n, banana icecream,\nflourless chocolate cake\n,\nbrownies\nand\nbanana snacking cake\n! It’s kinda like coffee flavoured whipped cream.\nMake it Ahead\n: I was surprised as just how long it kept its frothy-ness! You can make it in advance by 1-2 days and store it in the fridge. If you notice it does start to get watery, just re-whip with the remaining amount.\nFreeze it\n: You can also make a larger batch and freeze it! I like to scoop them into ice cube trays and add 2-3 cubes into some milk. Also kinda great to snack on…\nFAQ\nHere are some of the common questions I received when posting about it on my instagram:\nWhat kind of instant coffee should I use?\nAny instant coffee SHOULD work but I know for sure it works with: Nescafe’s Rich, Hazelnut, French Vanilla, Nescafe Gold Blend and Four Sigmatic Instant Coffee.\nCan I use decaf instant coffee?\nYes, it works with Nescafe’s decaf coffee.\nWhat Kind of Sugar Should I Use\n? I tried this with granulated cane sugar, brown sugar, maple sugar and coconut sugar and they all work!   The granulated cane sugar did have the strongest and highest foam peaks.\nIs it dairy free\/can I make it dairy free?\nYes– whipped coffee it’s self is vegan (as long as you use sugar that is vegan). For the milk, use any non-dairy milk like cashew, almond, hemp or soy milk.\nCan I use monk fruit sweetener, xylitol, stevia or truvia?\nI have tried using monk fruit sweetener, stevia and truvia with success. I have not tried xylitol myself but have had people report back saying it does work.\nCan I use maple syrup?\nYES! It works very well and has a delicious maple flavour to it.\nDo I have to use instant coffee?\n No! So I did a little experiment with espresso and it works. All you need is 2 tbsp of STRONG espresso. Note that it the foam is not peak as much.\nDo I have to use a electric hand mixer or stand mixer?\nNope! See the notes above for equipment you can use.\nCan I make this hot instead of iced?\nYES. I actually have been loving it hot in the mornings and iced in the afternoons.\nHow long does dalgona foam last for?\nIt lasts for hours. Seriously, I was amazed at how long it kept its form.\nCan I make whipped coffee ahead of time?\nYes! The dalgona coffee foam can be kept in the refrigerator for up to 2 days.\nI can’t get my mixture to foam as much as yours, what did I do wrong?\nIt could have been the type of instant coffee, adding too much water or the type of sugar you used. Make sure to use the ones I mentioned above for best results. As well, use a bowl that isn’t too large because it difficult to whip air into it in the whisk\/appliance can’t catch all the ingredients. Is your bowl is too large, simply double or triple the recipe (and you can store the leftovers for next time). If everything is right, just keep whipping!! It could take up to 5 minutes depending on what equipment you’re using. If you have any more questions feel free to leave them down below!\nFavourite Coffee Pairings\nAnything with bananas:\nbanana bread\n,\nbanana protein muffins\n,\nbanana oatmeal muffins\n,\nbaked banana oatmeal\nand\nbanana breakfast cookies\n!\nCoffee and muffins are the ultimate breakfast duo! Try it with\nblueberry muffins\n,\nchocolate chip tahini muffins\n,\ncarrot cake muffins\nor even\nlemon poppy seed muffins\n.\nThis would also be super delish with some\ncoffee cake\n,\nmaple walnuts scones\n,\nwarm chia pudding\nor\nzucchini baked oatmeal\n.\nNot a sweet breakfast person? Go savoury with some\ncorn bread waffles\n,\nsavory friends tomato toast\n,\nbagels\nwith vegan cream cheese ,\nscrambled tofu\nor\nvegan egg muffins\n.\nI cannot wait for you to try whipped coffee! It’s seriously so satisfying and perfect for all the coffee lovers that are missing their favourite coffee shops during this quarantine time. I wish you many happy mornings to come with with magical cup of whipped coffee ♡.\nIf you recreate this\nWhipped Coffee Recipe\nlet me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @\nOkonomikitchen\n, I love seeing all of your tasty recreations!\nHungry for more?\nBe sure to subscribe to my newsletter and follow along on\nInstagram\n,\nYoutube\nand\nPinterest\nfor more deliciousness!\nPrint\nDescription\nLearn how to make super fluffy whipped coffee easily at home with the best tips, tricks and just 3 pantry staple ingredients! (Vegan)\n1\npart \/\/ 2 tbsp\ninstant coffee\n1\npart \/\/ 2 tbsp\ngranulated sugar\n(see notes above for the types of sugars that work)\n1\n–\n1.5\npart \/\/ 2 – 3 tbsp hot water or milk (see tip #\n2\nin the notes above for different ratios of water you can use that changes the texture)\nmilk of choice (about 1 cup per serving \/\/ I find cashew milk the best)\nAdditional Flavours\n1\/2 tbsp\n:\nvanilla extract\n1 tsp\n:\nhazelnut extract\n,\nalmond extract\n,\nmaple extract\n2 tbsp\ncocoa powder\n+ extra 2 tbsp of hot water\n1 tsp\ncinnamon\npinch of salt\nCook Mode\nPrevent your screen from going dark\nIn a tall glass (I like to use a jar) add in the instant coffee, granulated sugar, any flavourings if using and hot water\/milk. Stir until sugar is dissolved. \nWhisk the mixture until frothy (see notes in blog post for best equipment). Depending on the appliance\/equipment you use, this can take anywhere from 2 minutes to 5 minutes (see notes). \nFor an iced coffee, add ice to a cup, pour milk into the cup and top it off with about 1\/3 of the  whipped coffee. For a hot version, heat the milk and then add whipped coffee on top. Stir the frothy coffee throughly into the milk to desired consistently. \nStore leftovers in the fridge for up to 2 days. If you find the bottom of the jar losing its fluffiness, re-whip until frothy again. \nNotes\nFor Drip Coffee:\nUse 2 tbsp of strong espresso + 2 tbsp of sugar and whisk until foamy. \nHelpful Equipment\n:\nelectric hand mixer\n(my personal favourite),\nstrong milk frother\n,\nstand mixer,\nmatcha whisk\n,\nwhisk\n, mason jar\nNutritional Information Disclaimer\n: Nutrition information is a rough estimate calculated on an online tool (Cronometer) for just the whipped coffee. \nPrep Time:\n10 minutes\nCategory:\nBeverages\nMethod:\nMixing\nCuisine:\ngluten free, Vegan\nNutrition\nServing Size:\n1 serving\nCalories:\n67\nSugar:\n16\nSodium:\n8.6mg\nFat:\n0\nSaturated Fat:\n0\nUnsaturated Fat:\n0\nTrans Fat:\n0\nCarbohydrates:\n16\nFiber:\n0\nProtein:\n0\nCholesterol:\n0\nSAVE IT FOR LATER! ↓\nOkonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!\nKonnichiwa\nAbout Lisa\nI'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.\nRelated Recipes\nsubscribe","attrs_markdown":"[Skip to content](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#main-content)\n\n[Sign up for free daily recipes! →](https:\/\/www.okonomikitchen.com\/subscribe\/)\n\nMy Favorites\n\n- [Home](https:\/\/www.okonomikitchen.com\/)\n- [Recipes](https:\/\/www.okonomikitchen.com\/recipes\/)\n  - [By Course]()\n    - [Appetizer](https:\/\/www.okonomikitchen.com\/category\/appetizer\/)\n    - [Breakfast](https:\/\/www.okonomikitchen.com\/category\/breakfast\/)\n    - [Main Dishes](https:\/\/www.okonomikitchen.com\/category\/all-recipes\/entrees\/)\n    - [Side Dishes](https:\/\/www.okonomikitchen.com\/category\/sides\/)\n    - [Desserts](https:\/\/www.okonomikitchen.com\/category\/all-recipes\/sweets\/)\n    - [Snacks](https:\/\/www.okonomikitchen.com\/category\/snacks\/)\n    - [Beverages](https:\/\/www.okonomikitchen.com\/category\/beverages\/)\n  - [By Method]()\n    - [Rice Cooker](https:\/\/www.okonomikitchen.com\/category\/rice-cooker\/)\n    - [Microwave](https:\/\/www.okonomikitchen.com\/category\/microwave\/)\n    - [Air Fryer](https:\/\/www.okonomikitchen.com\/category\/air-fryer\/)\n    - [Sous Vide](https:\/\/www.okonomikitchen.com\/category\/sous-vide\/)\n    - [Instant Pot](https:\/\/www.okonomikitchen.com\/category\/instant-pot\/)\n    - [No Bake\/Cook](https:\/\/www.okonomikitchen.com\/category\/no-bake-or-cook\/)\n  - [By Ingredient]()\n    - [Tofu](https:\/\/www.okonomikitchen.com\/category\/tofu\/)\n    - [Eggs](https:\/\/www.okonomikitchen.com\/category\/eggs\/)\n    - [Seafood & Fish](https:\/\/www.okonomikitchen.com\/category\/seafood\/)\n    - [Chicken](https:\/\/www.okonomikitchen.com\/category\/chicken\/)\n    - [Beef](https:\/\/www.okonomikitchen.com\/category\/beef\/)\n    - [Pork](https:\/\/www.okonomikitchen.com\/category\/pork\/)\n    - [Rice](https:\/\/www.okonomikitchen.com\/category\/rice\/)\n    - [Noodles & Pasta](https:\/\/www.okonomikitchen.com\/category\/noodles-pasta\/)\n    - [Vegetables](https:\/\/www.okonomikitchen.com\/category\/vegetables\/)\n    - [Miso](https:\/\/www.okonomikitchen.com\/category\/miso\/)\n  - [By Collection]()\n    - [Best of Okonomi Kitchen](https:\/\/www.okonomikitchen.com\/category\/best-of-okonomi-kitchen\/)\n    - [Quick and Easy (](https:\/\/www.okonomikitchen.com\/category\/quick-and-easy\/)\n    - [Bakery](https:\/\/www.okonomikitchen.com\/category\/bakery\/)\n    - [Izakaya](https:\/\/www.okonomikitchen.com\/category\/izakaya\/)\n    - [Donabe](https:\/\/www.okonomikitchen.com\/category\/donabe\/)\n    - [Donburi (Rice Bowls)](https:\/\/www.okonomikitchen.com\/category\/donburi-rice-bowls\/)\n    - [Curry](https:\/\/www.okonomikitchen.com\/category\/curry\/)\n    - [Soups & Stews](https:\/\/www.okonomikitchen.com\/category\/soups-and-stews\/)\n    - [Salads](https:\/\/www.okonomikitchen.com\/category\/salad\/)\n  - [By Holiday & Season]()\n    - [Christmas](https:\/\/www.okonomikitchen.com\/category\/christmas\/)\n    - [Autumn](https:\/\/www.okonomikitchen.com\/category\/autumn\/)\n    - [Winter](https:\/\/www.okonomikitchen.com\/category\/winter\/)\n    - [Spring](https:\/\/www.okonomikitchen.com\/category\/spring\/)\n    - [Summer](https:\/\/www.okonomikitchen.com\/category\/summer\/)\n- [How-to](https:\/\/www.okonomikitchen.com\/category\/how-to\/)\n- [About](https:\/\/www.okonomikitchen.com\/about\/)\n- [Contact](https:\/\/www.okonomikitchen.com\/contact\/)\n- [Shop](https:\/\/www.amazon.com\/shop\/lisakitahara)\n- My Favorites\n- Socials\n\n[Home](https:\/\/www.okonomikitchen.com\/) [Beverages](https:\/\/www.okonomikitchen.com\/category\/beverages\/) Whipped Coffee (Dalgona Coffee)\n\n# Whipped Coffee (Dalgona Coffee)\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)![](https:\/\/secure.gravatar.com\/avatar\/522c1473d632176bf547f741c27bf072f52878b4bb4dcc8ea2bf203dd1e7f2d8?s=64&d=mm&r=g)](https:\/\/www.okonomikitchen.com\/about\/)\n\nBy [Lisa Kitahara](https:\/\/www.okonomikitchen.com\/about\/)\n\non Mar 29, 2020, Updated Apr 09, 2020\n\nSave\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/&media=https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2020\/03\/hot-whipped-coffee-cappucino-2-of-2.jpg&description=Whipped%20Coffee%20\\(Dalgona%20Coffee\\) \"Share on Pinterest\")\n\n[Share](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Jump to Recipe](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#tasty-recipes-9560-jump-target)\n\nThis post may contain affiliate links. Please read our [disclosure policy](https:\/\/www.okonomikitchen.com\/privacy-policy\/).\n\n![cashew milk in a cup with coffee foam on top](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/whipped-coffee-recipe-1-of-1-1024x683.jpg)\n\n*Learn how to make super fluffy dalgona whipped coffee easily at home with the best tips, tricks and just 3 pantry staple ingredients! (Vegan)*\n\n![whipped coffee in a cup top hot](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![whipped coffee in a cup top hot](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/iced-dalgona-coffee-foam-1-of-1-683x1024.jpg)\n\nHave you been bit by the TikTok bug? Yeah, me too.\n\nIf you have, you’ve probably also come across this trending beverage that has gone viral: dalgona coffee (official name) also known as whipped coffee (TikTok name).\n\nIt’s visually aesthetic, super tasty and (kinda) fun to make. Plus, it can also be a pretty great arm workout to start your mornings off.\n\nSince coming across this fancy coffee (literally a week ago), I’ve probably gone through 2 containers of instant coffee and I’m still amazed by how dang good it is. You could say I’m a little obsessed with it.\n\nAlong the way after many (many x 10) cups of whipped coffee, I’ve picked up some tips, tricks and variations to making this fancy coffee shop worthy drink. After posting it on my Instagram, I also got many questions about it so I thought I’d make a post answering them all.\n\n![dalgona whipped coffee ingredients on a marble countertop](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![dalgona whipped coffee ingredients on a marble countertop](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/whipped-dalgona-coffee-ingredients-1-of-1-683x1024.jpg)\n## What is Whipped Coffee?\nWhipped coffee is a magical whipped coffee beverage made from whipping instant coffee, sugar and liquid together and stirred into either iced or hot milk. I’ve also seen this drink referred as fluffy coffee, frappe coffee, frothy coffee, whipped coffee and cloud coffee. Beaten Coffee\n\n**Where did it come from?**  \nAfter doing a bit of research, it seems that this concept of whipping instant coffee and sugar comes from many places with different names:\n\n- [Dalgona in Korea](https:\/\/en.wikipedia.org\/wiki\/Honeycomb_toffee): It’s called Dalgona because the foamy coffee resembles a Korean honeycomb toffee called dalgona candy.\n- [Frappé Coffee in Greece](https:\/\/en.wikipedia.org\/wiki\/Frapp%C3%A9_coffee): Greek iced coffee.\n- Indian Cappuccino \/ Beaten Coffee in India\n\n**What does it taste like?**\n\nIt tastes like a coffee mousse in beverage form… but also like a coffee milkshake. The coffee foam its self is quite bitter and sweet, but when mixed in with some milk, it’s honestly just an incredible experience.\n\n![step by step how to make whipped coffee using a hand frother](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20819%201024'%3E%3C\/svg%3E)\n\n![step by step how to make whipped coffee using a hand frother](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/how-to-make-whipped-coffee-819x1024.jpg)\n### How to Make it at Home\nWhipped coffee is made by mixing instant coffee with sugar and a bit of liquid. Most people use hot water, but I like to use warmed up non-dairy milk because I find it holds the foam a lot better, especially overnight.\n\n**Best Equipment for the Job**\n\nMaking whipped coffee is super easy but can take some time depending on what equipment you have. After doing some experimenting, here’s what I found:\n\n- **[\\#1: Electric Hand Mixer](https:\/\/amzn.to\/33QnBtH)**: This is by far the best method in my opinion. It took about 2 minutes of letting the machine go and it created the most foam. I used a silicon whisk instead of metal as well.\n- **\\#2: [Stand Mixer](https:\/\/amzn.to\/33QMGoa):** Love this method because it’s hands free BUT you do have to make a bigger serving to get it going because of how big the actual bowl is.\n- **\\#3: [Hand Held Frother](https:\/\/amzn.to\/39s4yqw)**: You have to use a strong hand held frother for this. First I used a cheap one and the ‘whipping’ was not efficient enough and once it was foamy, it wasn’t able to whip anymore for stiff peaks.\n- **\\#5: [Mason Jar](https:\/\/amzn.to\/3ar0HeB)**: Add all the ingredients into a jar and shake until foamy. You get softer peaks but I did find it much easier than whisking by hand.\n- **\\#6: [Matcha Whisk](https:\/\/amzn.to\/33ZB6Hy)**: I found it to be the best equipment when doing it by hand.\n- **\\#4: [Small Whisk](https:\/\/amzn.to\/2JkMoMV) \\> Fork:** If you don’t have any of these appliances, you can make it with muscle work but it does take quite a bit of time. I do recommend using a small whisk over a fork.\n- \\#5: Milk Frother\n- **Things that COULD work but I haven’t yet tried**: small blender, milk frother machine\n\n![whipped coffee in a jar with a electric hand mixer](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20819%201024'%3E%3C\/svg%3E)\n\n![whipped coffee in a jar with a electric hand mixer](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/fluffy-coffee-with-hand-mixer-1-of-1-819x1024.jpg)\n### Variations\nI tested a couple different variations that I thought could work and I was surprised to find that there are a lot of ways to change up the flavour\\!\n\n- **Mocha**: Make the base recipe and then whip it up. Once you get it frothy, add in 1\/2-1 tbsp of cocoa powder depending on how much of a chocolate flavour you like and whip for another minute\n- **Matcha**: You can replace the matcha with the instant coffee but note that it does not become as fluffy. ***UPDATED (April 1st*):** After a lot of people requesting a way for the matcha and chocolate version to fluff up more, I experimented with aquafaba since I have seen a lot of people use egg whites. A detailed blogpost will be coming soon but it came out very well! We’re basically making a meringue here without the almond flour. Whip up aquafaba (about 1\/3 of a cup) until stiff peaks form. Then sift in 3 tbsp powdered sugar OR 2 tbsp granulated sugar, 1 tbsp matcha powder and 1\/4 tsp of cream of tar tar and continue whipping until everything is incorporated.\n- **Maple Flavoured** (*My Favourite*): Substitute the sugar with the same amount of maple syrup and you get a maple flavoured whipped coffee! I find it easier and quicker to whip up and the texture is more light and fluffy.\n- **Chocolate (Caffeine Free!)**: The ratio for the chocolate version is 1 part cocoa powder : 1 part sugar : 1.5 parts canned coconut milk. Using *canned* coconut milk here will help fluff up much better than cartoned milk. For example, 2 tbsp cocoa powder + 2 tbsp sugar + 4 tbsp hot milk or water. ***UPDATED (April 3rd***): Many of you have been having trouble whipping up the chocolate version so after trying the matcha using aquafaba, this may be a better option that does fluff up much better. Whip 1\/3 cup of aquafaba until stiff peaks. Then sift in 3 tbsp powdered sugar or 2 tbsp granulated sugar, 1-1.5 tbsp cocoa powder and 1\/4 tsp cream of tartar and whip until incorporated and fluffy.\n- **Extracts**: add 1 tsp of vanilla extract to every 2 tbsp of instant coffee. Add 1\/2 tsp of hazelnut, almond, caramel or maple extract for every 2 tbsp of instant coffee.\n- **Salted**: Add a pinch of salt to enhance the flavour (salted caramel?! yes please!!).\n- **Less Sugar:** You can reduce the amount of sugar by half but note that the foam is not as thick.\n- **Less Caffeine:** You can reduce the amount of instant coffee by 1\/3 and replace it with more sugar or cocoa powder. For example, 2 tbsp instant coffee + 4 tsp sugar + 2 tbsp hot liquid\n\n![step by step how to make whipped iced coffee ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20819%201024'%3E%3C\/svg%3E)\n\n![step by step how to make whipped iced coffee ](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/how-to-make-dalgona-coffee-819x1024.jpg)\n### Best Tips & Tricks\n1. **Use HOT Liquid**: Either straight out of the kettle, hot water dispenser or heated over the stove. Anything hot enough to dissolve the sugar. Once the sugar has melted, you can then go ahead and start whisking away.\n2. **Increase the Hot Water**: Most recipes call for 1:1:1 ratio of all the ingredients but I found that adding a bit more hot liquid helps it froth up even more and it’s also more light and airy. I typically now do a 1 part instant coffee : 1 part sugar : 1.5 part liquid ratio.\n3. **Whisk in a Jar** **for Electric Mixer**: This prevents ingredients from flying around as your whisking and you can store left overs just by putting a lid on. When doing this, you want to move the electric mixer or hand held frother up and down so air goes into the jar. If using other methods a bowl would be more ideal.\n4. **Increasing the Amount of Ingredients**: Depending on the size of your bowl (or jar), increase the amount of ingredients to get things going. I found it a lot more difficult whipping a small amount in a large bowl.\n5. **Use it For Dessert:** Because it keeps its foam so well, I found it to be a super tasty on top of my [chickpea cookie skillet](https:\/\/okonomikitchen.com\/peanut-butter-skillet-cookie\/), banana icecream, [flourless chocolate cake](https:\/\/okonomikitchen.com\/flourless-chocolate-rum-cake\/), [brownies](https:\/\/okonomikitchen.com\/vegan-caramel-black-bean-brownies\/) and [banana snacking cake](https:\/\/okonomikitchen.com\/vegan-banana-snack-cake\/)! It’s kinda like coffee flavoured whipped cream.\n6. **Make it Ahead**: I was surprised as just how long it kept its frothy-ness! You can make it in advance by 1-2 days and store it in the fridge. If you notice it does start to get watery, just re-whip with the remaining amount.\n7. **Freeze it**: You can also make a larger batch and freeze it! I like to scoop them into ice cube trays and add 2-3 cubes into some milk. Also kinda great to snack on…\n\n![non dairy milk in a cup with dalgona foam](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![non dairy milk in a cup with dalgona foam](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/iced-whipped-coffee-1-of-1-683x1024.jpg)\n### FAQ\nHere are some of the common questions I received when posting about it on my instagram:\n\n- **What kind of instant coffee should I use?** Any instant coffee SHOULD work but I know for sure it works with: Nescafe’s Rich, Hazelnut, French Vanilla, Nescafe Gold Blend and Four Sigmatic Instant Coffee.\n- **Can I use decaf instant coffee?** Yes, it works with Nescafe’s decaf coffee.\n- **What Kind of Sugar Should I Use**? I tried this with granulated cane sugar, brown sugar, maple sugar and coconut sugar and they all work! The granulated cane sugar did have the strongest and highest foam peaks.\n- **Is it dairy free\/can I make it dairy free?** Yes– whipped coffee it’s self is vegan (as long as you use sugar that is vegan). For the milk, use any non-dairy milk like cashew, almond, hemp or soy milk.\n- **Can I use monk fruit sweetener, xylitol, stevia or truvia?** I have tried using monk fruit sweetener, stevia and truvia with success. I have not tried xylitol myself but have had people report back saying it does work.\n- **Can I use maple syrup?** YES! It works very well and has a delicious maple flavour to it.\n- **Do I have to use instant coffee?** No! So I did a little experiment with espresso and it works. All you need is 2 tbsp of STRONG espresso. Note that it the foam is not peak as much.\n- **Do I have to use a electric hand mixer or stand mixer?** Nope! See the notes above for equipment you can use.\n- **Can I make this hot instead of iced?** YES. I actually have been loving it hot in the mornings and iced in the afternoons.\n- **How long does dalgona foam last for?** It lasts for hours. Seriously, I was amazed at how long it kept its form.\n- **Can I make whipped coffee ahead of time?** Yes! The dalgona coffee foam can be kept in the refrigerator for up to 2 days.\n- **I can’t get my mixture to foam as much as yours, what did I do wrong?** It could have been the type of instant coffee, adding too much water or the type of sugar you used. Make sure to use the ones I mentioned above for best results. As well, use a bowl that isn’t too large because it difficult to whip air into it in the whisk\/appliance can’t catch all the ingredients. Is your bowl is too large, simply double or triple the recipe (and you can store the leftovers for next time). If everything is right, just keep whipping!! It could take up to 5 minutes depending on what equipment you’re using. If you have any more questions feel free to leave them down below\\!\n\n![frothy cappuccino in a cup side shot](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![frothy cappuccino in a cup side shot](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/hot-whipped-coffee-cappucino-1-of-2-683x1024.jpg)\n### Favourite Coffee Pairings\n- Anything with bananas: [banana bread](https:\/\/okonomikitchen.com\/easy-vegan-gluten-free-banana-bread\/), [banana protein muffins](https:\/\/okonomikitchen.com\/vegan-banana-protein-muffins\/), [banana oatmeal muffins](https:\/\/okonomikitchen.com\/vegan-blender-banana-muffins\/), [baked banana oatmeal](https:\/\/okonomikitchen.com\/healthy-banana-oatmeal-bars\/) and [banana breakfast cookies](https:\/\/okonomikitchen.com\/breakfast-banana-oatmeal-cookies\/)\\!\n- Coffee and muffins are the ultimate breakfast duo! Try it with [blueberry muffins](https:\/\/okonomikitchen.com\/vegan-gluten-free-healthy-blueberry-oatmeal-muffins\/), [chocolate chip tahini muffins](https:\/\/okonomikitchen.com\/onebowl-chocolatechip-tahini-muffins\/), [carrot cake muffins](https:\/\/okonomikitchen.com\/vegan-carrot-cake-muffins\/) or even [lemon poppy seed muffins](https:\/\/okonomikitchen.com\/vegan-lemon-poppy-seed-muffins\/).\n- This would also be super delish with some [coffee cake](https:\/\/okonomikitchen.com\/vegan-coffee-cake-gluten-free-oil-free\/), [maple walnuts scones](https:\/\/okonomikitchen.com\/vegan-maple-walnut-scones\/), [warm chia pudding](https:\/\/okonomikitchen.com\/warm-chia-pudding\/) or [zucchini baked oatmeal](https:\/\/okonomikitchen.com\/zucchini-bread-baked-oatmeal\/).\n- Not a sweet breakfast person? Go savoury with some [corn bread waffles](https:\/\/okonomikitchen.com\/vegan-cornbread-waffles-gluten-free\/), [savory friends tomato toast](https:\/\/okonomikitchen.com\/savoury-fried-tomato-toast\/), [bagels](https:\/\/okonomikitchen.com\/kabocha-bagels-with-vegan-maple-cinnamon-cream-cheese\/) with vegan cream cheese , [scrambled tofu](https:\/\/okonomikitchen.com\/tofu-scramble\/) or [vegan egg muffins](https:\/\/okonomikitchen.com\/vegan-egg-muffins\/).\n\nI cannot wait for you to try whipped coffee! It’s seriously so satisfying and perfect for all the coffee lovers that are missing their favourite coffee shops during this quarantine time. I wish you many happy mornings to come with with magical cup of whipped coffee ♡.\n\n![non dairy cappuccino in a glass cup with frothy coffee on top](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![non dairy cappuccino in a glass cup with frothy coffee on top](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/hot-whipped-coffee-cappucino-2-of-2-683x1024.jpg)\n\nIf you recreate this **Whipped Coffee Recipe** let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @[Okonomikitchen](https:\/\/www.instagram.com\/okonomikitchen\/), I love seeing all of your tasty recreations\\!  \n**Hungry for more?** Be sure to subscribe to my newsletter and follow along on [Instagram](https:\/\/www.instagram.com\/okonomikitchen\/), [Youtube](https:\/\/www.youtube.com\/lisakitahara) and [Pinterest](https:\/\/www.pinterest.ca\/okonomikitchen\/) for more deliciousness\\!\n\n[Print](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/print\/9560\/)\n\nclock icon\n\ncutlery icon\n\nflag icon\n\nfolder icon\n\ninstagram icon\n\npinterest icon\n\nfacebook icon\n\nprint icon\n\nsquares icon\n\nheart icon\n\nheart solid icon\n\n![non dairy milk in a cup with dalgona foam](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n![non dairy milk in a cup with dalgona foam](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2020\/03\/iced-whipped-coffee-1-of-1-150x150.jpg)\n## Whipped Coffee (Dalgona Coffee)\n***\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*\n\n4\\.9 from 17 reviews\n\n- Author: [Lisa Kitahara](https:\/\/okonomikitchen.com\/about\/)\n- Total Time:\n  10 minutes\n- Yield:\n  2 servings\n\n[Print Recipe](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/print\/9560\/)\n\n[Pin Recipe]()\n\n### Description\n*Learn how to make super fluffy whipped coffee easily at home with the best tips, tricks and just 3 pantry staple ingredients! (Vegan)*\n***\n### Ingredients\n- 1 part \/\/ 2 tbsp [instant coffee](https:\/\/amzn.to\/2UHyFoK)\n- 1 part \/\/ 2 tbsp [granulated sugar](https:\/\/amzn.to\/39ltkIR) (see notes above for the types of sugars that work)\n- 1 – 1\\.5 part \/\/ 2 – 3 tbsp hot water or milk (see tip \\#2 in the notes above for different ratios of water you can use that changes the texture)\n- milk of choice (about 1 cup per serving \/\/ I find cashew milk the best)\n\n**Additional Flavours**\n\n- 1\/2 tbsp: [vanilla extract](https:\/\/amzn.to\/2P76wWH)\n- 1 tsp: [hazelnut extract](https:\/\/amzn.to\/2wJ5wS4), [almond extract](https:\/\/amzn.to\/2PkDZvC), [maple extract](https:\/\/amzn.to\/2UrixbO)\n- 2 tbsp [cocoa powder](https:\/\/amzn.to\/36jyjbV) + extra 2 tbsp of hot water\n- 1 tsp [cinnamon](https:\/\/amzn.to\/2A8douh)\n- pinch of salt\n\nCook Mode  Prevent your screen from going dark\n***\n### Instructions\n1. In a tall glass (I like to use a jar) add in the instant coffee, granulated sugar, any flavourings if using and hot water\/milk. Stir until sugar is dissolved.\n2. Whisk the mixture until frothy (see notes in blog post for best equipment). Depending on the appliance\/equipment you use, this can take anywhere from 2 minutes to 5 minutes (see notes).\n3. For an iced coffee, add ice to a cup, pour milk into the cup and top it off with about 1\/3 of the whipped coffee. For a hot version, heat the milk and then add whipped coffee on top. Stir the frothy coffee throughly into the milk to desired consistently.\n4. Store leftovers in the fridge for up to 2 days. If you find the bottom of the jar losing its fluffiness, re-whip until frothy again.\n\n### Notes\n- **For Drip Coffee:** Use 2 tbsp of strong espresso + 2 tbsp of sugar and whisk until foamy.\n- **Helpful Equipment**: [electric hand mixer](https:\/\/amzn.to\/33QxuY6) (my personal favourite), [strong milk frother](https:\/\/amzn.to\/2JlxDcD), [stand mixer,](https:\/\/amzn.to\/33QMGoa) [matcha whisk](https:\/\/amzn.to\/33QMGoa), [whisk](https:\/\/amzn.to\/33RBZBP), mason jar\n- **Nutritional Information Disclaimer**: Nutrition information is a rough estimate calculated on an online tool (Cronometer) for just the whipped coffee.\n\n- Prep Time:\n  10 minutes\n- Category:\n  Beverages\n- Method:\n  Mixing\n- Cuisine:\n  gluten free, Vegan\n\n### Nutrition\n- **Serving Size:** 1 serving\n- **Calories:** 67\n- **Sugar:** 16\n- **Sodium:** 8\\.6mg\n- **Fat:** 0\n- **Saturated Fat:** 0\n- **Unsaturated Fat:** 0\n- **Trans Fat:** 0\n- **Carbohydrates:** 16\n- **Fiber:** 0\n- **Protein:** 0\n- **Cholesterol:** 0\n\n### Did you make this recipe?\nTag @okonomikitchen on Instagram, I love hearing from you\\!\n#### **SAVE IT FOR LATER! ↓**\n![dalgona coffee in a cup recipe graphic for pinterest](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![dalgona coffee in a cup recipe graphic for pinterest](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/dalgona-whipped-coffee-recipe-683x1024.jpg)\n\n*Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen\\!*\n\n[All recipes](https:\/\/www.okonomikitchen.com\/category\/all-recipes\/) [Beverages](https:\/\/www.okonomikitchen.com\/category\/beverages\/) [Breakfast](https:\/\/www.okonomikitchen.com\/category\/breakfast\/) [Gluten-free](https:\/\/www.okonomikitchen.com\/category\/gluten-free\/)\n\nLike this recipe? Share it with friends\\!\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/&media=https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2020\/03\/hot-whipped-coffee-cappucino-2-of-2.jpg&description=Whipped%20Coffee%20\\(Dalgona%20Coffee\\) \"Share on Pinterest\")\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Tweet](https:\/\/twitter.com\/share?url=https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/&text=Whipped%20Coffee%20%28Dalgona%20Coffee%29 \"Share on Twitter\")\n\n[Yummly](https:\/\/www.yummly.com\/urb\/verify?url=https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/&title=Whipped%20Coffee%20%28Dalgona%20Coffee%29&yumtype=button \"Share on Yummly\")\n\n[Email](https:\/\/www.okonomikitchen.com\/cdn-cgi\/l\/email-protection#310e4244535b5452450c685e4443140301574358545f55140301595042140301425950435455140301505f14030150434558525d5414030146584559140301485e441f17505c410a535e55480c66595841415455140301725e5757545414030114030975505d565e5f50140301725e5757545414030814017514017059454541421402701403771403774646461f5e5a5e5f5e5c585a58455259545f1f525e5c14037755505d565e5f501c465958414154551c525e57575454140377140175140170 \"Share via Email\")\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20344%20344'%3E%3C\/svg%3E)![](https:\/\/secure.gravatar.com\/avatar\/522c1473d632176bf547f741c27bf072f52878b4bb4dcc8ea2bf203dd1e7f2d8?s=344&d=mm&r=g)](https:\/\/www.okonomikitchen.com\/about\/)\n\nKonnichiwa\n\nAbout Lisa\n\nI'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.\n\n[Read More About Me](https:\/\/www.okonomikitchen.com\/about\/)\n***\n## Related Recipes\n[![corn milk in a mushroom cup with cob beside it](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![corn milk in a mushroom cup with cob beside it](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2024\/08\/corn-milk-recipe-600x800.jpg)](https:\/\/www.okonomikitchen.com\/corn-milk\/)\n\nBeverages\n\n### [Corn Milk](https:\/\/www.okonomikitchen.com\/corn-milk\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2021\/02\/soy-milk-recipe-1-of-1-600x800.jpg)](https:\/\/www.okonomikitchen.com\/soy-milk\/)\n\nBeverages\n\n### [Soy Milk](https:\/\/www.okonomikitchen.com\/soy-milk\/)\n\n[![oat milk hot chocolate in a mug with marshmallows](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![oat milk hot chocolate in a mug with marshmallows](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2021\/01\/black-sesame-hot-chocolate-6-of-8-600x800.jpg)](https:\/\/www.okonomikitchen.com\/black-sesame-hot-chocolate\/)\n\nBeverages\n\n### [Black Sesame Hot Chocolate](https:\/\/www.okonomikitchen.com\/black-sesame-hot-chocolate\/)\n\n[![oat milk hot chocolate in a white mug with marshmallows](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![oat milk hot chocolate in a white mug with marshmallows](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2020\/11\/dairy-free-healthy-oat-milk-hot-chocolate-recipe-1-of-2-1-600x800.jpg)](https:\/\/www.okonomikitchen.com\/miso-oat-milk-hot-chocolate\/)\n\nAll recipes\n\n### [Miso Salted Oat Milk Hot Chocolate (Vegan)](https:\/\/www.okonomikitchen.com\/miso-oat-milk-hot-chocolate\/)\n***\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)\n\n![](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2023\/07\/email-cta.png)\n\nsubscribe\n***\n\n## Leave a reply [Cancel reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#respond)\n## 67 Comments\n1. **Liane** says:\n   \n   [August 17, 2020 at 11:50 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-2197)\n   \n   I have made this several times using a little Less sugar and I whip it with an immersion blender. I either use Medaglia D’Oro instant espresso powder for a caffeinated version, or Folgers decaf coffee crystals for a decaffeinated version. Always turns out fluffy and not too sickenly sweet. My question is, so far I’ve always stirred the fluff into iced milk, but has anyone tried stirring it into iced water instead with a splash of coffee cream? Sometimes I feel like I want a less milk-shake rich version ….\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-2197)\n2. **Mike** says:\n   \n   [July 21, 2020 at 6:43 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1988)\n   \n   I took cold brew and put it in a cool whip nitro charger and shook it up and foam came out- very tasty. The foam doesn´t last too long but it is good\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1988)\n3. **Pamela** says:\n   \n   [July 17, 2020 at 3:15 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1952)\n   \n   I will be trying this tomorrow…..just wondering if anyone has ever tried Kahlua for an extra kick….I mean who doesn’t need an extra kick during these trying times? Ahah\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1952)\n4. **EVA** says:\n   \n   [June 23, 2020 at 6:55 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1713)\n   \n   Hello, this looks great but I don’t quite understand the directions:  \n    In a tall glass (I like to use a jar) add in the instant coffee, granulated sugar, any flavourings if using and hot water\/milk. Stir until sugar is dissolved.  \n    Do you add water OR milk and if so why is it 2 tbsp for water and 1 cup for milk? I’m note sure how to do that :\/\n   \n   Thanks\\!\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1713)\n   1. **Eva** says:\n      \n      [June 23, 2020 at 6:56 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1714)\n      \n      I’m sorry I just noticed the other water\/milk direction. My bad\\!\n      \n      [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1714)\n5. **Mahanaz Atiqullah** says:\n   \n   [June 17, 2020 at 7:32 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1682)\n   \n   This is an amazing article! What’re simple ways to support this blog for its amazing work??\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1682)\n6. **Jenny** says:\n   \n   [June 16, 2020 at 10:26 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1677)\n   \n   I was so looking forward to trying this, and I did, but oh my it is bitter! I used I tbsp instant coffee (Maxwell House) and 2 tbsp sugar and the water. It whipped up great, looked great, but the taste? So strong and bitter I can’t stomach it. Did I do something wrong? Use the wrong coffee maybe? Maybe the balance I used in my drink…too much foam? So sad because I wanted to love it.\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1677)\n7. **Dj Conte** says:\n   \n   [June 5, 2020 at 9:50 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1611)\n   \n   So i started making this a few months ago without ever having it. I used nescafe and it came out super dark and sticky and almost caramel. I was hooked!! However i changed brands and now it still good but more light and airy like whipped cream any idea why? And which is authentic? I am addictted!! I use cocnut almond milk and only 1 tbs sugar to save calories!! Love it!\\!\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1611)\n8. **Tyesha Kinnebrew** says:\n   \n   [May 30, 2020 at 12:58 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1579)\n   \n   I just want to say I am beginner to blogs and truly enjoyed your web blog. Probably I’m planning to bookmark your site . You surely have tremendous posts. Thanks a bunch for sharing your web page.\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1579)\n9. **Lila** says:\n   \n   [May 17, 2020 at 6:04 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1501)\n   \n   Turned out pretty good. I used maple syrup in mine.\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1501)\n10. **Giovanna** says:\n    \n    [May 11, 2020 at 5:26 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1466)\n    \n    I’ve been making it every day with a hand whisk but just got a handheld milk frother to make things easier. I whipped for twice the time as normal and the dang thing just wouldn’t froth up 🙁 same recipe as you used and it works just fine with a hand whisk, i guess I’ll have to return my frother\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1466)\n    1. **Lisa Kitahara** says:\n       \n       [May 11, 2020 at 6:05 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1467)\n       \n       It could be the frother is really weak! one of my frothers doesn’t work while the other does (much stronger).\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1467)\n11. **Amanda H** says:\n    \n    [May 4, 2020 at 2:52 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1402)\n    \n    I love this stuff but it’s so sugary! I’m not a fan of artificial sweeteners, and I learned the hard way you can’t omit the sugar. Looking for a healthier version. Think some protein powder would help it stay foamy? Or some other thickened that isn’t so high in sugar.\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1402)\n    1. **Lisa Kitahara** says:\n       \n       [May 7, 2020 at 11:55 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1438)\n       \n       Hi Amanda! You could sub it with coconut sugar to keep it refined sugar free or cut the sugar in half. It doesn’t stay foamy as long but if you drink it straight away thats no problem. Alternatively, you can do the coconut whip cream method or [aquafaba](https:\/\/okonomikitchen.com\/dalgona-chocolate-whipped-chocolate-recipe\/) method\\!\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1438)\n12. **Holly** says:\n    \n    [May 2, 2020 at 11:27 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1384)\n    \n    This is soooo good! Thanks for the recipe. I love the glasses shown in the first photo of this blog. Where did you find them??\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1384)\n    1. **Lisa Kitahara** says:\n       \n       [May 7, 2020 at 11:53 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1437)\n       \n       Thank you so much! I got it from omomo (japanese brand store).\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1437)\n13. **Rachael** says:\n    \n    [April 30, 2020 at 5:53 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1364)\n    \n    I am in love with Dalgona coffee lately! I heard of another great variation of Dalgona – peanut butter! You use 2 tbs instant coffee, 1.5 tbs sugar, 2 tbs hot water, and 1 tbs peanut butter.  \n     I found that if you mix the peanut butter in right away, it doesn’t foam up at all. But if you whip the first three ingredients until you get stiff peaks, then quickly whip in the peanut butter, it will lose some thickness, but still be nice and creamy. Super yummy! 😋\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1364)\n    1. **Lisa Kitahara** says:\n       \n       [April 30, 2020 at 11:00 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1372)\n       \n       Oh that sounds so good! I actually tried it with PB2 + aquafaba is was pretty darn delicious heh i’ll have to try this version\\!\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1372)\n14. **Judy** says:\n    \n    [April 30, 2020 at 3:38 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1362)\n    \n    I love this stuff. Only made it twice so far, but here is my question. My whip turned back into liquid after few hrs in frig. I’ll re-whip it tmrw. Should I heat it first or re-whip cold? Should I add more sugar?  \n     Thanks. Loved your post.\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1362)\n    1. **Lisa Kitahara** says:\n       \n       [April 30, 2020 at 11:00 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1371)\n       \n       Hi Judy! Strange, I’ve had mine last overnight! I actually recommend freezing it and it’ll hold it’s frothy-ness. I would heat it up first because the sugar will crystallize again 🙂\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1371)\n15. **Stacey** says:\n    \n    [April 29, 2020 at 1:32 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1357)\n    \n    Awesome with your updates and explaining different variations!\\!\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1357)\n16. **Mary** says:\n    \n    [April 26, 2020 at 9:17 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1333)\n    \n    So good!! Thanks for all of the tips! I would recommend taking the “caffeine free” off of the chocolate one, though. As all chocolate, including cocoa powder, does contain caffeine.\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1333)\n17. **Sarah** says:\n    \n    [April 25, 2020 at 5:07 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1324)\n    \n    the first time I tried, I used coconut sugar. The second time with cane sugar. And yes, I used hot water. i think it may have been the instant espresso I used, it was a very fine ground. I was at it for about ten mins and still it wasn’t working. I really want to make the donuts, so will try again with a diff coffee type. Thank you\\!\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1324)\n18. **Sarah** says:\n    \n    [April 22, 2020 at 4:00 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1249)\n    \n    I tried making this for the banana bread donuts topping and it completely did not work. I made it using instant espresso and followed the instructions, I used a hand mixer and it was a goopy mess.  \n     I made it again and used an immersion blender and same thing – more goopy mess. What’s not working?\n    \n    Also, any ideas of what to do with the sugar\/coffee sludge? I don’t want to waste it, trying to think of how I could reuse it.\n    \n    Thank you\\!\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1249)\n    1. **Lisa Kitahara** says:\n       \n       [April 23, 2020 at 1:29 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1264)\n       \n       Hi Sarah\\!\n       \n       What is the brand of the instant espresso? What kind of sugar did you use? Did you use hot water? It could either be: 1. the sugar wasn’t dissolved. 2. you have to just keep at it (it could take up to 5-8 minutes). 3. the brand of instant coffee. I’ve had some people actually message me that certain instant coffee’s don’t work (not sure why…). Nestle is my preferred brand that always work\\!\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1264)\n19. **Saree** says:\n    \n    [April 13, 2020 at 9:40 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1173)\n    \n    Hey thanks for this recipe! I think both names are official because it’s originally from Macau, India, and Pakistan. I heard a Korean actor popularized it in South Korea when he tried whipped coffee in Macau! I guess it’s known as Dalgona coffee in Korea because it tastes and looks like the candy. I heard it’s aka beaten coffee or Phitti Hui coffee as well.\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1173)\n    1. **Lisa Kitahara** says:\n       \n       [April 15, 2020 at 1:33 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1195)\n       \n       I think every culture has their own name for it so it’s cool to know! Thank you 🙂\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1195)\n20. **hannah** says:\n    \n    [April 7, 2020 at 12:32 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1124)\n    \n    Made this with 1\/2 maple syrup and 1\/2 coconut sugar and it was ~perfect~ Wasn’t sure how these sugar substitutes would turn out, but it worked out exactly as described!! Thank you Lisa for doing the experimentation for me hahaha 10\/10!\\!\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1124)\n    1. **Lisa Kitahara** says:\n       \n       [April 7, 2020 at 12:44 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1127)\n       \n       So glad you enjoyed! 🙂\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1127)\n21. **Mary F.** says:\n    \n    [April 6, 2020 at 7:33 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1120)\n    \n    So I’ve made the original recipe, and it turned out perfectly! I’ve tried other variations, and nothing has worked! I’ve tried unsweetened cocoa powder for the instant coffee, and I’ve tried chai tea mix for the sugar (to try to make a dirty chai). Both just give me soupy mixtures. Any tips?? Thanks\\!\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1120)\n    1. **Lisa Kitahara** says:\n       \n       [April 7, 2020 at 12:47 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1132)\n       \n       I haven’t tried the chai, but for the cocoa powder make sure to make the original recipe first and then add in the cocoa powder once it’s nice and frothed up 🙂\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1132)\n22. **Coral** says:\n    \n    [April 6, 2020 at 4:00 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1118)\n    \n    This is SO delicious!\\!  \n     Make sure you stir it thoroughly before drinking though as the whipped coffee is very strong & sweet.  \n     Definitely making it again and trying it chocolate\\!\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1118)\n    1. **Lisa Kitahara** says:\n       \n       [April 7, 2020 at 12:45 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1130)\n       \n       The mocha one is so good, I hope you enjoy\\!\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1130)\n23. **Daina** says:\n    \n    [April 6, 2020 at 3:26 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1116)\n    \n    So delicious! I used Four Sigmatic with cane sugar because that’s what I had on hand and frothed up some soy milk. I’ll be sure to try out some of the other flavours! Thanks Lisa for all your tips 🙂\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1116)\n    1. **Lisa Kitahara** says:\n       \n       [April 7, 2020 at 12:45 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1129)\n       \n       Yay so happy it worked out for you\\!\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1129)\n24. **Fouz** says:\n    \n    [April 5, 2020 at 1:23 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1111)\n    \n    I made this earlier in the morning with oat milk and it was scrumptious!! It’s so nice to have something simple and new to try during quarantine. I’m going to play around with some of the suggested alterations this week to find my favourite 🙂 Thank you for the recipe and insight\\!\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1111)\n    1. **Lisa Kitahara** says:\n       \n       [April 5, 2020 at 1:48 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1112)\n       \n       So glad you you enjoyed this recipe! I hope you enjoy the other variations as well 🙂\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1112)\n25. **Anne** says:\n    \n    [April 4, 2020 at 7:37 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1102)\n    \n    I made this using instant espresso powder (all I had) and allulose (an alternative sweetener) in a stand mixer and it worked beautifully! I have other alternative sweeteners which I’m going to try as well, xylitol and monk fruit, I have high hopes! I suspect using anything other than real sugar would not last as well in the fridge, but I’m curious to try that as well now\\!\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1102)\n    1. **Lisa Kitahara** says:\n       \n       [April 5, 2020 at 12:16 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1110)\n       \n       Hey Anne,  \n        So glad that it worked out for you! I’ve tried monk fruit and it works super well. I’ve had some people tell me xylitol works well too\\!\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1110)\n26. **Naz** says:\n    \n    [April 4, 2020 at 4:15 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1101)\n    \n    Hi there! Do you think the base recipe would work if folded into a no churn ice cream recipe to create a coffee swirl? I’m worried about it freezing into an icy and not creamy ribbon.\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1101)\n    1. **Lisa Kitahara** says:\n       \n       [April 5, 2020 at 12:15 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1109)\n       \n       Hi Naz\\!  \n        Hmm, I haven’t tried BUT i have froze the actual whipped coffee and the texture is like light and airy soft serve (it’s kind of like so delicious mousse ice cream) so I suspect it would work. Let me know if you try\\!\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1109)\n27. **Elena Peter** says:\n    \n    [April 4, 2020 at 8:09 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1098)\n    \n    Thanks for this amazing whipped coffee recipe, Lisa. I made whipped coffee this morning with Nespresso coffee pods with chocolate cookies. I loved this combination. One again thanks for this idea.\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1098)\n    1. **Lisa Kitahara** says:\n       \n       [April 5, 2020 at 12:12 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1107)\n       \n       So glad to hear you tried this recipe!\\!\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1107)\n28. **Janelle** says:\n    \n    [April 3, 2020 at 3:20 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1084)\n    \n    i was wondering…. i’ve searched everywhere but nobody has anything to say about how to drink it…. do u stir it into your milk? or sip it from the top and get a lot of milk and little foam? or use a straw and go up and down repeatedly to get both the foam and milk in your mouth? or a spoon? to scoop a little foam and a little milk at the same time? hahahah i know it’s a stupid question but i’m legitimately curious….\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1084)\n    1. **Lisa Kitahara** says:\n       \n       [April 3, 2020 at 3:23 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1085)\n       \n       Hi Janelle! LOL don’t worry, I asked the same thing to myself. Honestly, I think its preference. If its iced, I like to mix it up real good with a long spoon and drink it with a straw– it’s like a light mousse-y milkshake! if its hot, I mix it a bit less but still quite a bit so I’m not just drinking foam at the top and then plain milk at the bottom. My mom literally just shakes the whole thing in a jar but my sister mixes it just a bit cause she likes the foam on the top and drinking the coffee tasting milk later. I do recommend mixing it at least a bit so you’re not just eating the foam and then drinking plain milk later!\\!\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1085)\n29. **Tias** says:\n    \n    [April 3, 2020 at 4:12 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1080)\n    \n    Hi! This was so delicious but when I tried to recreate it with matcha, it doesn’t get thicken to a soft peak. Any additional advice?  \n     Thanks\\!\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1080)\n    1. **Lisa Kitahara** says:\n       \n       [April 3, 2020 at 12:56 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1081)\n       \n       Hi Tias\\!\n       \n       It does take much longer and the peaks won’t be as stiff but it should be foamy! What was the texture like?\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1081)\n30. **Abbie** says:\n    \n    [March 31, 2020 at 10:38 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1066)\n    \n    Hello! I tried using the cocoa powder and it would not whip up thick! I could not get it thick until it was only sugar, water and instant coffee – how can I work the cocoa in it!?!? Thank you\\!\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1066)\n    1. **Lisa Kitahara** says:\n       \n       [April 1, 2020 at 12:47 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1067)\n       \n       Hi Abbie! What kind of cocoa powder did you use? I noticed cacao doesn’t work well. As well, try it with milk instead\\!\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1067)\n       1. **Tracy Bootz** says:\n          \n          [May 3, 2020 at 8:56 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1389)\n          \n          I don’t know what I am doing wrong. It tastes awesome, but it doesn’t thicken at all. The mixture doubles and becomes frothy but not thick. I’m using a handheld mixer with a whisk attachment. I’m following the recipe exactly. It’s still delicious!!! I’m enjoying one right now:)\n          \n          [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1389)\n          1. **Lisa Kitahara** says:\n             \n             [May 7, 2020 at 11:56 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1439)\n             \n             Hmm, are you dissolving the sugar beforehand? What kind of instant coffee are you using (brand)? How long as you whisking for? What are you mixing it in? Any of these factors might be the cause\\!\n             \n             [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1439)\n31. **Camille R** says:\n    \n    [March 31, 2020 at 10:15 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1064)\n    \n    Great recipe & tips!!! The coffee turned out so smooth and frothy. I loved that Lisa shared add ins she tried and the different tools that worked best. I added cinnamon and put less sugar and loved it\\!\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1064)\n    1. **Lisa Kitahara** says:\n       \n       [April 1, 2020 at 12:49 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1069)\n       \n       So happy to hear you loved it!! \\<3\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1069)\n32. **Marisel** says:\n    \n    [March 31, 2020 at 8:12 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1063)\n    \n    Thank you, for this amazing whipped coffee recipe! I just followed your instructions and came out really amazing. Love it! Can wait to try it with chocolate and matcha❤️\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1063)\n    1. **Lisa Kitahara** says:\n       \n       [April 1, 2020 at 12:49 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1070)\n       \n       I’m so glad to hear! Yesss, the mocha one is so good- I hope you enjoy those as well!\\!\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1070)\n33. **Miranda** says:\n    \n    [March 31, 2020 at 5:52 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1051)\n    \n    I made this delightful concoction this morning with instant espresso, (using the recommended 3 tbsp. of each ingredient). It was insanely delicious and luxurious! And so much fun! I used a hand held blender and it worked super well. It is quite concentrated and strong with the espresso so a little goes a long way- I used a couple spoonfuls with a full glass of hot almond milk. Plenty leftover so I’m excited to wake up tomorrow and enjoy some more. I hiiiighly recommend this recipe!! 🙂\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1051)\n    1. **Lisa Kitahara** says:\n       \n       [March 31, 2020 at 12:52 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1057)\n       \n       LOVE it with hot milk! And yeah, I find this amount will last quite a bit so you can totally make a couple cups of coffee with it without making it every single time 🙂\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1057)\n34. **Kendra** says:\n    \n    [March 31, 2020 at 1:12 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1048)\n    \n    I tried this today after seeing a tagged post on IG and it’s amazing!!! So easy. I made mine as a keto version. I used powdered Swerve (that’s all I had left in the house), used the same measurements and it worked. I spooned it on Cashew milk, as Okono suggested, and it was great. Absolutely recommend.\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1048)\n    1. **Lisa Kitahara** says:\n       \n       [March 31, 2020 at 12:51 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1056)\n       \n       Yay, i’m glad it worked with the swerve!\\!\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1056)\n    2. **Aj** says:\n       \n       [April 18, 2020 at 9:10 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1222)\n       \n       I tried this recipe today to make my first whipped coffee ever!!! It turned out soooooo great!!! It was delicious!! I used whole milk and Carmel macchiato creamer with my reusable ice cubes and chocolate syrup drizzled on top\\!\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1222)\n35. **Tori** says:\n    \n    [March 31, 2020 at 12:28 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1047)\n    \n    Ooooh, this looks delicious. I keep seeing everyone making whipped coffee and now you’ve inspired me to actually give it a try.\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1047)\n    1. **Lisa Kitahara** says:\n       \n       [March 31, 2020 at 12:50 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1053)\n       \n       I hope you do!! It’s so amazing 🙂\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1053)\n    2. **ILove Coffee** says:\n       \n       [September 21, 2021 at 5:40 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-8608)\n       \n       Love this drink so much that I’ve been making this every day.  \n        If you’re doing the iced version, 1-2 scoops of vanilla ice cream is clutch.  \n        Also, venilla bean paste is a game changer. Same vanilla extract taste but the paste has the vanilla bean specks – very visually appeasing\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-8608)\n36. **Rebecca** says:\n    \n    [March 29, 2020 at 4:23 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1009)\n    \n    Think instant espresso would work?\n    \n    [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1009)\n    1. **Lisa Kitahara** says:\n       \n       [March 30, 2020 at 4:14 am](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1029)\n       \n       Yes, I think it could work\\!\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-1029)\n    2. **Dana Corso** says:\n       \n       [October 27, 2020 at 9:30 pm](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-2758)\n       \n       I use it with Cafe Bustelo instant espresso and light brown sugar and it is AMAZING!\\!\n       \n       [Reply](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/#comment-2758)\n\n![](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2023\/12\/lisa-kitahara.jpg)\n\nkonnichiwa\n\nWelcome to Okonomi Kitchen\\!\n\nI'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.\n\n[Learn more about me](https:\/\/www.okonomikitchen.com\/about\/)\n\n## Seasonal Recipes\n[![](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2021\/04\/oyster-kaki-fry-1-of-1-2-600x800.jpg)](https:\/\/www.okonomikitchen.com\/vegan-japanese-fried-oysters\/)\n\nJapanese Recipes\n\n### [Vegan Japanese Fried Oysters (Kaki Fry) カキフライ](https:\/\/www.okonomikitchen.com\/vegan-japanese-fried-oysters\/)\n\n[![onion steak on a white small plate](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![onion steak on a white small plate](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2021\/04\/japanese-soy-garlic-oniion-steak-1-of-1-600x800.jpg)](https:\/\/www.okonomikitchen.com\/japanese-soy-garlic-onion-steak\/)\n\nJapanese Recipes\n\n### [Japanese Soy Garlic Onion ‘Steaks’](https:\/\/www.okonomikitchen.com\/japanese-soy-garlic-onion-steak\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2023\/12\/default-image-600x800.jpg)](https:\/\/www.okonomikitchen.com\/sesame-miso-butter-udon\/)\n\nJapanese Recipes\n\n### [Sesame Miso Butter Udon](https:\/\/www.okonomikitchen.com\/sesame-miso-butter-udon\/)\n\n[![vegan bibimbap in a dolsot stone bowl with rice topped with colourful vegetables, tofu, seaweed and a spicy gochujang sauce](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![vegan bibimbap in a dolsot stone bowl with rice topped with colourful vegetables, tofu, seaweed and a spicy gochujang sauce](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2021\/04\/vegetarian-tofu-bibimbap-1-of-1-600x800.jpg)](https:\/\/www.okonomikitchen.com\/vegan-bibimbap\/)\n\nKorean Recipes\n\n### [Vegan Bibimbap](https:\/\/www.okonomikitchen.com\/vegan-bibimbap\/)\n***\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)\n\n![](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2023\/07\/email-cta.png)\n\nsubscribe\n***\n## Most Popular\n[![dumplings made with rice paper on a blue plate](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![dumplings made with rice paper on a blue plate](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2021\/07\/rice-paper-dumplings-recipe-600x800.jpg)](https:\/\/www.okonomikitchen.com\/rice-paper-dumplings\/)\n\nDumplings\n\n### [Rice Paper Dumplings (The Original Recipe)](https:\/\/www.okonomikitchen.com\/rice-paper-dumplings\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2021\/04\/unagi-don-bite1-1-of-1-2-600x800.jpg)](https:\/\/www.okonomikitchen.com\/vegan-unagi-don\/)\n\nJapanese Recipes\n\n### [Vegan Unagi Don (Eggplant ‘Unagi’ ) うなぎ丼](https:\/\/www.okonomikitchen.com\/vegan-unagi-don\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2021\/09\/vegan-spicy-tomato-tuna-crispy-rice-1-of-1-600x800.jpg)](https:\/\/www.okonomikitchen.com\/spicy-tomato-tuna\/)\n\nAll recipes\n\n### [Vegan Spicy ‘Tuna’ (Tomato 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All rights reserved. [Privacy Policy](https:\/\/www.okonomikitchen.com\/privacy-policy\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/).","attrs_readable_markdown":"![cashew milk in a cup with coffee foam on top](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/whipped-coffee-recipe-1-of-1-1024x683.jpg)\n\n*Learn how to make super fluffy dalgona whipped coffee easily at home with the best tips, tricks and just 3 pantry staple ingredients! (Vegan)*\n\n![whipped coffee in a cup top hot](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/iced-dalgona-coffee-foam-1-of-1-683x1024.jpg)\n\nHave you been bit by the TikTok bug? Yeah, me too.\n\nIf you have, you’ve probably also come across this trending beverage that has gone viral: dalgona coffee (official name) also known as whipped coffee (TikTok name).\n\nIt’s visually aesthetic, super tasty and (kinda) fun to make. Plus, it can also be a pretty great arm workout to start your mornings off.\n\nSince coming across this fancy coffee (literally a week ago), I’ve probably gone through 2 containers of instant coffee and I’m still amazed by how dang good it is. You could say I’m a little obsessed with it.\n\nAlong the way after many (many x 10) cups of whipped coffee, I’ve picked up some tips, tricks and variations to making this fancy coffee shop worthy drink. After posting it on my Instagram, I also got many questions about it so I thought I’d make a post answering them all.\n\n![dalgona whipped coffee ingredients on a marble countertop](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/whipped-dalgona-coffee-ingredients-1-of-1-683x1024.jpg)\n\n## What is Whipped Coffee?\nWhipped coffee is a magical whipped coffee beverage made from whipping instant coffee, sugar and liquid together and stirred into either iced or hot milk. I’ve also seen this drink referred as fluffy coffee, frappe coffee, frothy coffee, whipped coffee and cloud coffee. Beaten Coffee\n\n**Where did it come from?**  \nAfter doing a bit of research, it seems that this concept of whipping instant coffee and sugar comes from many places with different names:\n\n- [Dalgona in Korea](https:\/\/en.wikipedia.org\/wiki\/Honeycomb_toffee): It’s called Dalgona because the foamy coffee resembles a Korean honeycomb toffee called dalgona candy.\n- [Frappé Coffee in Greece](https:\/\/en.wikipedia.org\/wiki\/Frapp%C3%A9_coffee): Greek iced coffee.\n- Indian Cappuccino \/ Beaten Coffee in India\n\n**What does it taste like?**\n\nIt tastes like a coffee mousse in beverage form… but also like a coffee milkshake. The coffee foam its self is quite bitter and sweet, but when mixed in with some milk, it’s honestly just an incredible experience.\n\n![step by step how to make whipped coffee using a hand frother](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/how-to-make-whipped-coffee-819x1024.jpg)\n\n### How to Make it at Home\nWhipped coffee is made by mixing instant coffee with sugar and a bit of liquid. Most people use hot water, but I like to use warmed up non-dairy milk because I find it holds the foam a lot better, especially overnight.\n\n**Best Equipment for the Job**\n\nMaking whipped coffee is super easy but can take some time depending on what equipment you have. After doing some experimenting, here’s what I found:\n\n- **[\\#1: Electric Hand Mixer](https:\/\/amzn.to\/33QnBtH)**: This is by far the best method in my opinion. It took about 2 minutes of letting the machine go and it created the most foam. I used a silicon whisk instead of metal as well.\n- **\\#2: [Stand Mixer](https:\/\/amzn.to\/33QMGoa):** Love this method because it’s hands free BUT you do have to make a bigger serving to get it going because of how big the actual bowl is.\n- **\\#3: [Hand Held Frother](https:\/\/amzn.to\/39s4yqw)**: You have to use a strong hand held frother for this. First I used a cheap one and the ‘whipping’ was not efficient enough and once it was foamy, it wasn’t able to whip anymore for stiff peaks.\n- **\\#5: [Mason Jar](https:\/\/amzn.to\/3ar0HeB)**: Add all the ingredients into a jar and shake until foamy. You get softer peaks but I did find it much easier than whisking by hand.\n- **\\#6: [Matcha Whisk](https:\/\/amzn.to\/33ZB6Hy)**: I found it to be the best equipment when doing it by hand.\n- **\\#4: [Small Whisk](https:\/\/amzn.to\/2JkMoMV) \\> Fork:** If you don’t have any of these appliances, you can make it with muscle work but it does take quite a bit of time. I do recommend using a small whisk over a fork.\n- \\#5: Milk Frother\n- **Things that COULD work but I haven’t yet tried**: small blender, milk frother machine\n\n![whipped coffee in a jar with a electric hand mixer](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/fluffy-coffee-with-hand-mixer-1-of-1-819x1024.jpg)\n\n### Variations\nI tested a couple different variations that I thought could work and I was surprised to find that there are a lot of ways to change up the flavour\\!\n\n- **Mocha**: Make the base recipe and then whip it up. Once you get it frothy, add in 1\/2-1 tbsp of cocoa powder depending on how much of a chocolate flavour you like and whip for another minute\n- **Matcha**: You can replace the matcha with the instant coffee but note that it does not become as fluffy. ***UPDATED (April 1st*):** After a lot of people requesting a way for the matcha and chocolate version to fluff up more, I experimented with aquafaba since I have seen a lot of people use egg whites. A detailed blogpost will be coming soon but it came out very well! We’re basically making a meringue here without the almond flour. Whip up aquafaba (about 1\/3 of a cup) until stiff peaks form. Then sift in 3 tbsp powdered sugar OR 2 tbsp granulated sugar, 1 tbsp matcha powder and 1\/4 tsp of cream of tar tar and continue whipping until everything is incorporated.\n- **Maple Flavoured** (*My Favourite*): Substitute the sugar with the same amount of maple syrup and you get a maple flavoured whipped coffee! I find it easier and quicker to whip up and the texture is more light and fluffy.\n- **Chocolate (Caffeine Free!)**: The ratio for the chocolate version is 1 part cocoa powder : 1 part sugar : 1.5 parts canned coconut milk. Using *canned* coconut milk here will help fluff up much better than cartoned milk. For example, 2 tbsp cocoa powder + 2 tbsp sugar + 4 tbsp hot milk or water. ***UPDATED (April 3rd***): Many of you have been having trouble whipping up the chocolate version so after trying the matcha using aquafaba, this may be a better option that does fluff up much better. Whip 1\/3 cup of aquafaba until stiff peaks. Then sift in 3 tbsp powdered sugar or 2 tbsp granulated sugar, 1-1.5 tbsp cocoa powder and 1\/4 tsp cream of tartar and whip until incorporated and fluffy.\n- **Extracts**: add 1 tsp of vanilla extract to every 2 tbsp of instant coffee. Add 1\/2 tsp of hazelnut, almond, caramel or maple extract for every 2 tbsp of instant coffee.\n- **Salted**: Add a pinch of salt to enhance the flavour (salted caramel?! yes please!!).\n- **Less Sugar:** You can reduce the amount of sugar by half but note that the foam is not as thick.\n- **Less Caffeine:** You can reduce the amount of instant coffee by 1\/3 and replace it with more sugar or cocoa powder. For example, 2 tbsp instant coffee + 4 tsp sugar + 2 tbsp hot liquid\n\n![step by step how to make whipped iced coffee ](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/how-to-make-dalgona-coffee-819x1024.jpg)\n\n### Best Tips & Tricks\n1. **Use HOT Liquid**: Either straight out of the kettle, hot water dispenser or heated over the stove. Anything hot enough to dissolve the sugar. Once the sugar has melted, you can then go ahead and start whisking away.\n2. **Increase the Hot Water**: Most recipes call for 1:1:1 ratio of all the ingredients but I found that adding a bit more hot liquid helps it froth up even more and it’s also more light and airy. I typically now do a 1 part instant coffee : 1 part sugar : 1.5 part liquid ratio.\n3. **Whisk in a Jar** **for Electric Mixer**: This prevents ingredients from flying around as your whisking and you can store left overs just by putting a lid on. When doing this, you want to move the electric mixer or hand held frother up and down so air goes into the jar. If using other methods a bowl would be more ideal.\n4. **Increasing the Amount of Ingredients**: Depending on the size of your bowl (or jar), increase the amount of ingredients to get things going. I found it a lot more difficult whipping a small amount in a large bowl.\n5. **Use it For Dessert:** Because it keeps its foam so well, I found it to be a super tasty on top of my [chickpea cookie skillet](https:\/\/okonomikitchen.com\/peanut-butter-skillet-cookie\/), banana icecream, [flourless chocolate cake](https:\/\/okonomikitchen.com\/flourless-chocolate-rum-cake\/), [brownies](https:\/\/okonomikitchen.com\/vegan-caramel-black-bean-brownies\/) and [banana snacking cake](https:\/\/okonomikitchen.com\/vegan-banana-snack-cake\/)! It’s kinda like coffee flavoured whipped cream.\n6. **Make it Ahead**: I was surprised as just how long it kept its frothy-ness! You can make it in advance by 1-2 days and store it in the fridge. If you notice it does start to get watery, just re-whip with the remaining amount.\n7. **Freeze it**: You can also make a larger batch and freeze it! I like to scoop them into ice cube trays and add 2-3 cubes into some milk. Also kinda great to snack on…\n\n![non dairy milk in a cup with dalgona foam](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/iced-whipped-coffee-1-of-1-683x1024.jpg)\n\n### FAQ\nHere are some of the common questions I received when posting about it on my instagram:\n\n- **What kind of instant coffee should I use?** Any instant coffee SHOULD work but I know for sure it works with: Nescafe’s Rich, Hazelnut, French Vanilla, Nescafe Gold Blend and Four Sigmatic Instant Coffee.\n- **Can I use decaf instant coffee?** Yes, it works with Nescafe’s decaf coffee.\n- **What Kind of Sugar Should I Use**? I tried this with granulated cane sugar, brown sugar, maple sugar and coconut sugar and they all work! The granulated cane sugar did have the strongest and highest foam peaks.\n- **Is it dairy free\/can I make it dairy free?** Yes– whipped coffee it’s self is vegan (as long as you use sugar that is vegan). For the milk, use any non-dairy milk like cashew, almond, hemp or soy milk.\n- **Can I use monk fruit sweetener, xylitol, stevia or truvia?** I have tried using monk fruit sweetener, stevia and truvia with success. I have not tried xylitol myself but have had people report back saying it does work.\n- **Can I use maple syrup?** YES! It works very well and has a delicious maple flavour to it.\n- **Do I have to use instant coffee?** No! So I did a little experiment with espresso and it works. All you need is 2 tbsp of STRONG espresso. Note that it the foam is not peak as much.\n- **Do I have to use a electric hand mixer or stand mixer?** Nope! See the notes above for equipment you can use.\n- **Can I make this hot instead of iced?** YES. I actually have been loving it hot in the mornings and iced in the afternoons.\n- **How long does dalgona foam last for?** It lasts for hours. Seriously, I was amazed at how long it kept its form.\n- **Can I make whipped coffee ahead of time?** Yes! The dalgona coffee foam can be kept in the refrigerator for up to 2 days.\n- **I can’t get my mixture to foam as much as yours, what did I do wrong?** It could have been the type of instant coffee, adding too much water or the type of sugar you used. Make sure to use the ones I mentioned above for best results. As well, use a bowl that isn’t too large because it difficult to whip air into it in the whisk\/appliance can’t catch all the ingredients. Is your bowl is too large, simply double or triple the recipe (and you can store the leftovers for next time). If everything is right, just keep whipping!! It could take up to 5 minutes depending on what equipment you’re using. If you have any more questions feel free to leave them down below\\!\n\n![frothy cappuccino in a cup side shot](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/hot-whipped-coffee-cappucino-1-of-2-683x1024.jpg)\n\n### Favourite Coffee Pairings\n- Anything with bananas: [banana bread](https:\/\/okonomikitchen.com\/easy-vegan-gluten-free-banana-bread\/), [banana protein muffins](https:\/\/okonomikitchen.com\/vegan-banana-protein-muffins\/), [banana oatmeal muffins](https:\/\/okonomikitchen.com\/vegan-blender-banana-muffins\/), [baked banana oatmeal](https:\/\/okonomikitchen.com\/healthy-banana-oatmeal-bars\/) and [banana breakfast cookies](https:\/\/okonomikitchen.com\/breakfast-banana-oatmeal-cookies\/)\\!\n- Coffee and muffins are the ultimate breakfast duo! Try it with [blueberry muffins](https:\/\/okonomikitchen.com\/vegan-gluten-free-healthy-blueberry-oatmeal-muffins\/), [chocolate chip tahini muffins](https:\/\/okonomikitchen.com\/onebowl-chocolatechip-tahini-muffins\/), [carrot cake muffins](https:\/\/okonomikitchen.com\/vegan-carrot-cake-muffins\/) or even [lemon poppy seed muffins](https:\/\/okonomikitchen.com\/vegan-lemon-poppy-seed-muffins\/).\n- This would also be super delish with some [coffee cake](https:\/\/okonomikitchen.com\/vegan-coffee-cake-gluten-free-oil-free\/), [maple walnuts scones](https:\/\/okonomikitchen.com\/vegan-maple-walnut-scones\/), [warm chia pudding](https:\/\/okonomikitchen.com\/warm-chia-pudding\/) or [zucchini baked oatmeal](https:\/\/okonomikitchen.com\/zucchini-bread-baked-oatmeal\/).\n- Not a sweet breakfast person? Go savoury with some [corn bread waffles](https:\/\/okonomikitchen.com\/vegan-cornbread-waffles-gluten-free\/), [savory friends tomato toast](https:\/\/okonomikitchen.com\/savoury-fried-tomato-toast\/), [bagels](https:\/\/okonomikitchen.com\/kabocha-bagels-with-vegan-maple-cinnamon-cream-cheese\/) with vegan cream cheese , [scrambled tofu](https:\/\/okonomikitchen.com\/tofu-scramble\/) or [vegan egg muffins](https:\/\/okonomikitchen.com\/vegan-egg-muffins\/).\n\nI cannot wait for you to try whipped coffee! It’s seriously so satisfying and perfect for all the coffee lovers that are missing their favourite coffee shops during this quarantine time. I wish you many happy mornings to come with with magical cup of whipped coffee ♡.\n\n![non dairy cappuccino in a glass cup with frothy coffee on top](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/hot-whipped-coffee-cappucino-2-of-2-683x1024.jpg)\n\nIf you recreate this **Whipped Coffee Recipe** let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @[Okonomikitchen](https:\/\/www.instagram.com\/okonomikitchen\/), I love seeing all of your tasty recreations\\!  \n**Hungry for more?** Be sure to subscribe to my newsletter and follow along on [Instagram](https:\/\/www.instagram.com\/okonomikitchen\/), [Youtube](https:\/\/www.youtube.com\/lisakitahara) and [Pinterest](https:\/\/www.pinterest.ca\/okonomikitchen\/) for more deliciousness\\!\n\n[Print](https:\/\/www.okonomikitchen.com\/dalgona-whipped-coffee\/print\/9560\/)\n\n### Description\n*Learn how to make super fluffy whipped coffee easily at home with the best tips, tricks and just 3 pantry staple ingredients! (Vegan)*\n***\n- 1 part \/\/ 2 tbsp [instant coffee](https:\/\/amzn.to\/2UHyFoK)\n- 1 part \/\/ 2 tbsp [granulated sugar](https:\/\/amzn.to\/39ltkIR) (see notes above for the types of sugars that work)\n- 1 – 1\\.5 part \/\/ 2 – 3 tbsp hot water or milk (see tip \\#2 in the notes above for different ratios of water you can use that changes the texture)\n- milk of choice (about 1 cup per serving \/\/ I find cashew milk the best)\n\n**Additional Flavours**\n\n- 1\/2 tbsp: [vanilla extract](https:\/\/amzn.to\/2P76wWH)\n- 1 tsp: [hazelnut extract](https:\/\/amzn.to\/2wJ5wS4), [almond extract](https:\/\/amzn.to\/2PkDZvC), [maple extract](https:\/\/amzn.to\/2UrixbO)\n- 2 tbsp [cocoa powder](https:\/\/amzn.to\/36jyjbV) + extra 2 tbsp of hot water\n- 1 tsp [cinnamon](https:\/\/amzn.to\/2A8douh)\n- pinch of salt\n\nCook Mode  Prevent your screen from going dark\n***\n1. In a tall glass (I like to use a jar) add in the instant coffee, granulated sugar, any flavourings if using and hot water\/milk. Stir until sugar is dissolved.\n2. Whisk the mixture until frothy (see notes in blog post for best equipment). Depending on the appliance\/equipment you use, this can take anywhere from 2 minutes to 5 minutes (see notes).\n3. For an iced coffee, add ice to a cup, pour milk into the cup and top it off with about 1\/3 of the whipped coffee. For a hot version, heat the milk and then add whipped coffee on top. Stir the frothy coffee throughly into the milk to desired consistently.\n4. Store leftovers in the fridge for up to 2 days. If you find the bottom of the jar losing its fluffiness, re-whip until frothy again.\n\n### Notes\n- **For Drip Coffee:** Use 2 tbsp of strong espresso + 2 tbsp of sugar and whisk until foamy.\n- **Helpful Equipment**: [electric hand mixer](https:\/\/amzn.to\/33QxuY6) (my personal favourite), [strong milk frother](https:\/\/amzn.to\/2JlxDcD), [stand mixer,](https:\/\/amzn.to\/33QMGoa) [matcha whisk](https:\/\/amzn.to\/33QMGoa), [whisk](https:\/\/amzn.to\/33RBZBP), mason jar\n- **Nutritional Information Disclaimer**: Nutrition information is a rough estimate calculated on an online tool (Cronometer) for just the whipped coffee.\n\n- Prep Time: 10 minutes\n- Category: Beverages\n- Method: Mixing\n- Cuisine: gluten free, Vegan\n\n### Nutrition\n- **Serving Size:** 1 serving\n- **Calories:** 67\n- **Sugar:** 16\n- **Sodium:** 8\\.6mg\n- **Fat:** 0\n- **Saturated Fat:** 0\n- **Unsaturated Fat:** 0\n- **Trans Fat:** 0\n- **Carbohydrates:** 16\n- **Fiber:** 0\n- **Protein:** 0\n- **Cholesterol:** 0\n#### **SAVE IT FOR LATER! ↓**\n![dalgona coffee in a cup recipe graphic for pinterest](https:\/\/okonomikitchen.com\/wp-content\/uploads\/2020\/03\/dalgona-whipped-coffee-recipe-683x1024.jpg)\n\n*Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen\\!*\n\nKonnichiwa\n\nAbout Lisa\n\nI'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.\n***\nRelated Recipes\n***\n![](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2023\/07\/email-cta.png)\n\nsubscribe\n***","meta_canonical":null}

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Boilerpipe Text	Learn how to make super fluffy dalgona whipped coffee easily at home with the best tips, tricks and just 3 pantry staple ingredients! (Vegan) Have you been bit by the TikTok bug? Yeah, me too. If you have, you’ve probably also come across this trending beverage that has gone viral: dalgona coffee (official name) also known as whipped coffee (TikTok name). It’s visually aesthetic, super tasty and (kinda) fun to make. Plus, it can also be a pretty great arm workout to start your mornings off. Since coming across this fancy coffee (literally a week ago), I’ve probably gone through 2 containers of instant coffee and I’m still amazed by how dang good it is. You could say I’m a little obsessed with it. Along the way after many (many x 10) cups of whipped coffee, I’ve picked up some tips, tricks and variations to making this fancy coffee shop worthy drink. After posting it on my Instagram, I also got many questions about it so I thought I’d make a post answering them all. What is Whipped Coffee? Whipped coffee is a magical whipped coffee beverage made from whipping instant coffee, sugar and liquid together and stirred into either iced or hot milk. I’ve also seen this drink referred as fluffy coffee, frappe coffee, frothy coffee, whipped coffee and cloud coffee. Beaten Coffee Where did it come from? After doing a bit of research, it seems that this concept of whipping instant coffee and sugar comes from many places with different names: Dalgona in Korea : It’s called Dalgona because the foamy coffee resembles a Korean honeycomb toffee called dalgona candy. Frappé Coffee in Greece : Greek iced coffee. Indian Cappuccino / Beaten Coffee in India What does it taste like? It tastes like a coffee mousse in beverage form… but also like a coffee milkshake. The coffee foam its self is quite bitter and sweet, but when mixed in with some milk, it’s honestly just an incredible experience. How to Make it at Home Whipped coffee is made by mixing instant coffee with sugar and a bit of liquid. Most people use hot water, but I like to use warmed up non-dairy milk because I find it holds the foam a lot better, especially overnight. Best Equipment for the Job Making whipped coffee is super easy but can take some time depending on what equipment you have. After doing some experimenting, here’s what I found: #1: Electric Hand Mixer : This is by far the best method in my opinion. It took about 2 minutes of letting the machine go and it created the most foam. I used a silicon whisk instead of metal as well. #2: Stand Mixer : Love this method because it’s hands free BUT you do have to make a bigger serving to get it going because of how big the actual bowl is. #3: Hand Held Frother : You have to use a strong hand held frother for this. First I used a cheap one and the ‘whipping’ was not efficient enough and once it was foamy, it wasn’t able to whip anymore for stiff peaks. #5: Mason Jar : Add all the ingredients into a jar and shake until foamy. You get softer peaks but I did find it much easier than whisking by hand. #6: Matcha Whisk : I found it to be the best equipment when doing it by hand. #4: Small Whisk > Fork: If you don’t have any of these appliances, you can make it with muscle work but it does take quite a bit of time. I do recommend using a small whisk over a fork. #5: Milk Frother Things that COULD work but I haven’t yet tried : small blender, milk frother machine Variations I tested a couple different variations that I thought could work and I was surprised to find that there are a lot of ways to change up the flavour! Mocha : Make the base recipe and then whip it up. Once you get it frothy, add in 1/2-1 tbsp of cocoa powder depending on how much of a chocolate flavour you like and whip for another minute Matcha : You can replace the matcha with the instant coffee but note that it does not become as fluffy. UPDATED (April 1st ): After a lot of people requesting a way for the matcha and chocolate version to fluff up more, I experimented with aquafaba since I have seen a lot of people use egg whites. A detailed blogpost will be coming soon but it came out very well! We’re basically making a meringue here without the almond flour. Whip up aquafaba (about 1/3 of a cup) until stiff peaks form. Then sift in 3 tbsp powdered sugar OR 2 tbsp granulated sugar, 1 tbsp matcha powder and 1/4 tsp of cream of tar tar and continue whipping until everything is incorporated. Maple Flavoured ( My Favourite ): Substitute the sugar with the same amount of maple syrup and you get a maple flavoured whipped coffee! I find it easier and quicker to whip up and the texture is more light and fluffy. Chocolate (Caffeine Free!) : The ratio for the chocolate version is 1 part cocoa powder : 1 part sugar : 1.5 parts canned coconut milk. Using canned coconut milk here will help fluff up much better than cartoned milk. For example, 2 tbsp cocoa powder + 2 tbsp sugar + 4 tbsp hot milk or water. UPDATED (April 3rd ): Many of you have been having trouble whipping up the chocolate version so after trying the matcha using aquafaba, this may be a better option that does fluff up much better. Whip 1/3 cup of aquafaba until stiff peaks. Then sift in 3 tbsp powdered sugar or 2 tbsp granulated sugar, 1-1.5 tbsp cocoa powder and 1/4 tsp cream of tartar and whip until incorporated and fluffy. Extracts : add 1 tsp of vanilla extract to every 2 tbsp of instant coffee. Add 1/2 tsp of hazelnut, almond, caramel or maple extract for every 2 tbsp of instant coffee. Salted : Add a pinch of salt to enhance the flavour (salted caramel?! yes please!!). Less Sugar: You can reduce the amount of sugar by half but note that the foam is not as thick. Less Caffeine: You can reduce the amount of instant coffee by 1/3 and replace it with more sugar or cocoa powder. For example, 2 tbsp instant coffee + 4 tsp sugar + 2 tbsp hot liquid Best Tips & Tricks Use HOT Liquid : Either straight out of the kettle, hot water dispenser or heated over the stove. Anything hot enough to dissolve the sugar. Once the sugar has melted, you can then go ahead and start whisking away. Increase the Hot Water : Most recipes call for 1:1:1 ratio of all the ingredients but I found that adding a bit more hot liquid helps it froth up even more and it’s also more light and airy. I typically now do a 1 part instant coffee : 1 part sugar : 1.5 part liquid ratio. Whisk in a Jar for Electric Mixer : This prevents ingredients from flying around as your whisking and you can store left overs just by putting a lid on. When doing this, you want to move the electric mixer or hand held frother up and down so air goes into the jar. If using other methods a bowl would be more ideal. Increasing the Amount of Ingredients : Depending on the size of your bowl (or jar), increase the amount of ingredients to get things going. I found it a lot more difficult whipping a small amount in a large bowl. Use it For Dessert: Because it keeps its foam so well, I found it to be a super tasty on top of my chickpea cookie skillet , banana icecream, flourless chocolate cake , brownies and banana snacking cake ! It’s kinda like coffee flavoured whipped cream. Make it Ahead : I was surprised as just how long it kept its frothy-ness! You can make it in advance by 1-2 days and store it in the fridge. If you notice it does start to get watery, just re-whip with the remaining amount. Freeze it : You can also make a larger batch and freeze it! I like to scoop them into ice cube trays and add 2-3 cubes into some milk. Also kinda great to snack on… FAQ Here are some of the common questions I received when posting about it on my instagram: What kind of instant coffee should I use? Any instant coffee SHOULD work but I know for sure it works with: Nescafe’s Rich, Hazelnut, French Vanilla, Nescafe Gold Blend and Four Sigmatic Instant Coffee. Can I use decaf instant coffee? Yes, it works with Nescafe’s decaf coffee. What Kind of Sugar Should I Use ? I tried this with granulated cane sugar, brown sugar, maple sugar and coconut sugar and they all work! The granulated cane sugar did have the strongest and highest foam peaks. Is it dairy free/can I make it dairy free? Yes– whipped coffee it’s self is vegan (as long as you use sugar that is vegan). For the milk, use any non-dairy milk like cashew, almond, hemp or soy milk. Can I use monk fruit sweetener, xylitol, stevia or truvia? I have tried using monk fruit sweetener, stevia and truvia with success. I have not tried xylitol myself but have had people report back saying it does work. Can I use maple syrup? YES! It works very well and has a delicious maple flavour to it. Do I have to use instant coffee? No! So I did a little experiment with espresso and it works. All you need is 2 tbsp of STRONG espresso. Note that it the foam is not peak as much. Do I have to use a electric hand mixer or stand mixer? Nope! See the notes above for equipment you can use. Can I make this hot instead of iced? YES. I actually have been loving it hot in the mornings and iced in the afternoons. How long does dalgona foam last for? It lasts for hours. Seriously, I was amazed at how long it kept its form. Can I make whipped coffee ahead of time? Yes! The dalgona coffee foam can be kept in the refrigerator for up to 2 days. I can’t get my mixture to foam as much as yours, what did I do wrong? It could have been the type of instant coffee, adding too much water or the type of sugar you used. Make sure to use the ones I mentioned above for best results. As well, use a bowl that isn’t too large because it difficult to whip air into it in the whisk/appliance can’t catch all the ingredients. Is your bowl is too large, simply double or triple the recipe (and you can store the leftovers for next time). If everything is right, just keep whipping!! It could take up to 5 minutes depending on what equipment you’re using. If you have any more questions feel free to leave them down below! Favourite Coffee Pairings Anything with bananas: banana bread , banana protein muffins , banana oatmeal muffins , baked banana oatmeal and banana breakfast cookies ! Coffee and muffins are the ultimate breakfast duo! Try it with blueberry muffins , chocolate chip tahini muffins , carrot cake muffins or even lemon poppy seed muffins . This would also be super delish with some coffee cake , maple walnuts scones , warm chia pudding or zucchini baked oatmeal . Not a sweet breakfast person? Go savoury with some corn bread waffles , savory friends tomato toast , bagels with vegan cream cheese , scrambled tofu or vegan egg muffins . I cannot wait for you to try whipped coffee! It’s seriously so satisfying and perfect for all the coffee lovers that are missing their favourite coffee shops during this quarantine time. I wish you many happy mornings to come with with magical cup of whipped coffee ♡. If you recreate this Whipped Coffee Recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @ Okonomikitchen , I love seeing all of your tasty recreations! Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram , Youtube and Pinterest for more deliciousness! Print Description Learn how to make super fluffy whipped coffee easily at home with the best tips, tricks and just 3 pantry staple ingredients! (Vegan) 1 part // 2 tbsp instant coffee 1 part // 2 tbsp granulated sugar (see notes above for the types of sugars that work) 1 – 1.5 part // 2 – 3 tbsp hot water or milk (see tip # 2 in the notes above for different ratios of water you can use that changes the texture) milk of choice (about 1 cup per serving // I find cashew milk the best) Additional Flavours 1/2 tbsp : vanilla extract 1 tsp : hazelnut extract , almond extract , maple extract 2 tbsp cocoa powder + extra 2 tbsp of hot water 1 tsp cinnamon pinch of salt Cook Mode Prevent your screen from going dark In a tall glass (I like to use a jar) add in the instant coffee, granulated sugar, any flavourings if using and hot water/milk. Stir until sugar is dissolved. Whisk the mixture until frothy (see notes in blog post for best equipment). Depending on the appliance/equipment you use, this can take anywhere from 2 minutes to 5 minutes (see notes). For an iced coffee, add ice to a cup, pour milk into the cup and top it off with about 1/3 of the whipped coffee. For a hot version, heat the milk and then add whipped coffee on top. Stir the frothy coffee throughly into the milk to desired consistently. Store leftovers in the fridge for up to 2 days. If you find the bottom of the jar losing its fluffiness, re-whip until frothy again. Notes For Drip Coffee: Use 2 tbsp of strong espresso + 2 tbsp of sugar and whisk until foamy. Helpful Equipment : electric hand mixer (my personal favourite), strong milk frother , stand mixer, matcha whisk , whisk , mason jar Nutritional Information Disclaimer : Nutrition information is a rough estimate calculated on an online tool (Cronometer) for just the whipped coffee. Prep Time: 10 minutes Category: Beverages Method: Mixing Cuisine: gluten free, Vegan Nutrition Serving Size: 1 serving Calories: 67 Sugar: 16 Sodium: 8.6mg Fat: 0 Saturated Fat: 0 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 16 Fiber: 0 Protein: 0 Cholesterol: 0 SAVE IT FOR LATER! ↓ Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! Konnichiwa About Lisa I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes. Related Recipes subscribe
Markdown	[Skip to content](https://www.okonomikitchen.com/dalgona-whipped-coffee/#main-content) [Sign up for free daily recipes! →](https://www.okonomikitchen.com/subscribe/) My Favorites - [Home](https://www.okonomikitchen.com/) - [Recipes](https://www.okonomikitchen.com/recipes/) - [By Course]() - [Appetizer](https://www.okonomikitchen.com/category/appetizer/) - [Breakfast](https://www.okonomikitchen.com/category/breakfast/) - [Main Dishes](https://www.okonomikitchen.com/category/all-recipes/entrees/) - [Side Dishes](https://www.okonomikitchen.com/category/sides/) - [Desserts](https://www.okonomikitchen.com/category/all-recipes/sweets/) - [Snacks](https://www.okonomikitchen.com/category/snacks/) - [Beverages](https://www.okonomikitchen.com/category/beverages/) - [By Method]() - [Rice Cooker](https://www.okonomikitchen.com/category/rice-cooker/) - [Microwave](https://www.okonomikitchen.com/category/microwave/) - [Air Fryer](https://www.okonomikitchen.com/category/air-fryer/) - [Sous Vide](https://www.okonomikitchen.com/category/sous-vide/) - [Instant Pot](https://www.okonomikitchen.com/category/instant-pot/) - [No Bake/Cook](https://www.okonomikitchen.com/category/no-bake-or-cook/) - [By Ingredient]() - [Tofu](https://www.okonomikitchen.com/category/tofu/) - [Eggs](https://www.okonomikitchen.com/category/eggs/) - [Seafood & Fish](https://www.okonomikitchen.com/category/seafood/) - [Chicken](https://www.okonomikitchen.com/category/chicken/) - [Beef](https://www.okonomikitchen.com/category/beef/) - [Pork](https://www.okonomikitchen.com/category/pork/) - [Rice](https://www.okonomikitchen.com/category/rice/) - [Noodles & Pasta](https://www.okonomikitchen.com/category/noodles-pasta/) - [Vegetables](https://www.okonomikitchen.com/category/vegetables/) - [Miso](https://www.okonomikitchen.com/category/miso/) - [By Collection]() - [Best of Okonomi Kitchen](https://www.okonomikitchen.com/category/best-of-okonomi-kitchen/) - [Quick and Easy (](https://www.okonomikitchen.com/category/quick-and-easy/) - [Bakery](https://www.okonomikitchen.com/category/bakery/) - [Izakaya](https://www.okonomikitchen.com/category/izakaya/) - [Donabe](https://www.okonomikitchen.com/category/donabe/) - [Donburi (Rice Bowls)](https://www.okonomikitchen.com/category/donburi-rice-bowls/) - [Curry](https://www.okonomikitchen.com/category/curry/) - [Soups & Stews](https://www.okonomikitchen.com/category/soups-and-stews/) - [Salads](https://www.okonomikitchen.com/category/salad/) - [By Holiday & Season]() - [Christmas](https://www.okonomikitchen.com/category/christmas/) - [Autumn](https://www.okonomikitchen.com/category/autumn/) - [Winter](https://www.okonomikitchen.com/category/winter/) - [Spring](https://www.okonomikitchen.com/category/spring/) - [Summer](https://www.okonomikitchen.com/category/summer/) - [How-to](https://www.okonomikitchen.com/category/how-to/) - [About](https://www.okonomikitchen.com/about/) - [Contact](https://www.okonomikitchen.com/contact/) - [Shop](https://www.amazon.com/shop/lisakitahara) - My Favorites - Socials [Home](https://www.okonomikitchen.com/) [Beverages](https://www.okonomikitchen.com/category/beverages/) Whipped Coffee (Dalgona Coffee) # Whipped Coffee (Dalgona Coffee) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E)![](https://secure.gravatar.com/avatar/522c1473d632176bf547f741c27bf072f52878b4bb4dcc8ea2bf203dd1e7f2d8?s=64&d=mm&r=g)](https://www.okonomikitchen.com/about/) By [Lisa Kitahara](https://www.okonomikitchen.com/about/) on Mar 29, 2020, Updated Apr 09, 2020 Save [Pin](https://pinterest.com/pin/create/button/?url=https://www.okonomikitchen.com/dalgona-whipped-coffee/&media=https://www.okonomikitchen.com/wp-content/uploads/2020/03/hot-whipped-coffee-cappucino-2-of-2.jpg&description=Whipped%20Coffee%20\(Dalgona%20Coffee\) "Share on Pinterest") [Share](https://www.facebook.com/sharer/sharer.php?u=https://www.okonomikitchen.com/dalgona-whipped-coffee/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Jump to Recipe](https://www.okonomikitchen.com/dalgona-whipped-coffee/#tasty-recipes-9560-jump-target) This post may contain affiliate links. Please read our [disclosure policy](https://www.okonomikitchen.com/privacy-policy/). ![cashew milk in a cup with coffee foam on top](https://okonomikitchen.com/wp-content/uploads/2020/03/whipped-coffee-recipe-1-of-1-1024x683.jpg) Learn how to make super fluffy dalgona whipped coffee easily at home with the best tips, tricks and just 3 pantry staple ingredients! (Vegan) ![whipped coffee in a cup top hot](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![whipped coffee in a cup top hot](https://okonomikitchen.com/wp-content/uploads/2020/03/iced-dalgona-coffee-foam-1-of-1-683x1024.jpg) Have you been bit by the TikTok bug? Yeah, me too. If you have, you’ve probably also come across this trending beverage that has gone viral: dalgona coffee (official name) also known as whipped coffee (TikTok name). It’s visually aesthetic, super tasty and (kinda) fun to make. Plus, it can also be a pretty great arm workout to start your mornings off. Since coming across this fancy coffee (literally a week ago), I’ve probably gone through 2 containers of instant coffee and I’m still amazed by how dang good it is. You could say I’m a little obsessed with it. Along the way after many (many x 10) cups of whipped coffee, I’ve picked up some tips, tricks and variations to making this fancy coffee shop worthy drink. After posting it on my Instagram, I also got many questions about it so I thought I’d make a post answering them all. ![dalgona whipped coffee ingredients on a marble countertop](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![dalgona whipped coffee ingredients on a marble countertop](https://okonomikitchen.com/wp-content/uploads/2020/03/whipped-dalgona-coffee-ingredients-1-of-1-683x1024.jpg) ## What is Whipped Coffee? Whipped coffee is a magical whipped coffee beverage made from whipping instant coffee, sugar and liquid together and stirred into either iced or hot milk. I’ve also seen this drink referred as fluffy coffee, frappe coffee, frothy coffee, whipped coffee and cloud coffee. Beaten Coffee Where did it come from? After doing a bit of research, it seems that this concept of whipping instant coffee and sugar comes from many places with different names: - [Dalgona in Korea](https://en.wikipedia.org/wiki/Honeycomb_toffee): It’s called Dalgona because the foamy coffee resembles a Korean honeycomb toffee called dalgona candy. - [Frappé Coffee in Greece](https://en.wikipedia.org/wiki/Frapp%C3%A9_coffee): Greek iced coffee. - Indian Cappuccino / Beaten Coffee in India What does it taste like? It tastes like a coffee mousse in beverage form… but also like a coffee milkshake. The coffee foam its self is quite bitter and sweet, but when mixed in with some milk, it’s honestly just an incredible experience. ![step by step how to make whipped coffee using a hand frother](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20819%201024'%3E%3C/svg%3E) ![step by step how to make whipped coffee using a hand frother](https://okonomikitchen.com/wp-content/uploads/2020/03/how-to-make-whipped-coffee-819x1024.jpg) ### How to Make it at Home Whipped coffee is made by mixing instant coffee with sugar and a bit of liquid. Most people use hot water, but I like to use warmed up non-dairy milk because I find it holds the foam a lot better, especially overnight. Best Equipment for the Job Making whipped coffee is super easy but can take some time depending on what equipment you have. After doing some experimenting, here’s what I found: - [\#1: Electric Hand Mixer](https://amzn.to/33QnBtH): This is by far the best method in my opinion. It took about 2 minutes of letting the machine go and it created the most foam. I used a silicon whisk instead of metal as well. - \#2: [Stand Mixer](https://amzn.to/33QMGoa): Love this method because it’s hands free BUT you do have to make a bigger serving to get it going because of how big the actual bowl is. - \#3: [Hand Held Frother](https://amzn.to/39s4yqw): You have to use a strong hand held frother for this. First I used a cheap one and the ‘whipping’ was not efficient enough and once it was foamy, it wasn’t able to whip anymore for stiff peaks. - \#5: [Mason Jar](https://amzn.to/3ar0HeB): Add all the ingredients into a jar and shake until foamy. You get softer peaks but I did find it much easier than whisking by hand. - \#6: [Matcha Whisk](https://amzn.to/33ZB6Hy): I found it to be the best equipment when doing it by hand. - \#4: [Small Whisk](https://amzn.to/2JkMoMV) \> Fork: If you don’t have any of these appliances, you can make it with muscle work but it does take quite a bit of time. I do recommend using a small whisk over a fork. - \#5: Milk Frother - Things that COULD work but I haven’t yet tried: small blender, milk frother machine ![whipped coffee in a jar with a electric hand mixer](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20819%201024'%3E%3C/svg%3E) ![whipped coffee in a jar with a electric hand mixer](https://okonomikitchen.com/wp-content/uploads/2020/03/fluffy-coffee-with-hand-mixer-1-of-1-819x1024.jpg) ### Variations I tested a couple different variations that I thought could work and I was surprised to find that there are a lot of ways to change up the flavour\! - Mocha: Make the base recipe and then whip it up. Once you get it frothy, add in 1/2-1 tbsp of cocoa powder depending on how much of a chocolate flavour you like and whip for another minute - Matcha: You can replace the matcha with the instant coffee but note that it does not become as fluffy. **UPDATED (April 1st): After a lot of people requesting a way for the matcha and chocolate version to fluff up more, I experimented with aquafaba since I have seen a lot of people use egg whites. A detailed blogpost will be coming soon but it came out very well! We’re basically making a meringue here without the almond flour. Whip up aquafaba (about 1/3 of a cup) until stiff peaks form. Then sift in 3 tbsp powdered sugar OR 2 tbsp granulated sugar, 1 tbsp matcha powder and 1/4 tsp of cream of tar tar and continue whipping until everything is incorporated. - Maple Flavoured** (My Favourite): Substitute the sugar with the same amount of maple syrup and you get a maple flavoured whipped coffee! I find it easier and quicker to whip up and the texture is more light and fluffy. - Chocolate (Caffeine Free!): The ratio for the chocolate version is 1 part cocoa powder : 1 part sugar : 1.5 parts canned coconut milk. Using canned coconut milk here will help fluff up much better than cartoned milk. For example, 2 tbsp cocoa powder + 2 tbsp sugar + 4 tbsp hot milk or water. *UPDATED (April 3rd): Many of you have been having trouble whipping up the chocolate version so after trying the matcha using aquafaba, this may be a better option that does fluff up much better. Whip 1/3 cup of aquafaba until stiff peaks. Then sift in 3 tbsp powdered sugar or 2 tbsp granulated sugar, 1-1.5 tbsp cocoa powder and 1/4 tsp cream of tartar and whip until incorporated and fluffy. - Extracts: add 1 tsp of vanilla extract to every 2 tbsp of instant coffee. Add 1/2 tsp of hazelnut, almond, caramel or maple extract for every 2 tbsp of instant coffee. - Salted: Add a pinch of salt to enhance the flavour (salted caramel?! yes please!!). - Less Sugar:* You can reduce the amount of sugar by half but note that the foam is not as thick. - Less Caffeine: You can reduce the amount of instant coffee by 1/3 and replace it with more sugar or cocoa powder. For example, 2 tbsp instant coffee + 4 tsp sugar + 2 tbsp hot liquid ![step by step how to make whipped iced coffee ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20819%201024'%3E%3C/svg%3E) ![step by step how to make whipped iced coffee ](https://okonomikitchen.com/wp-content/uploads/2020/03/how-to-make-dalgona-coffee-819x1024.jpg) ### Best Tips & Tricks 1. Use HOT Liquid: Either straight out of the kettle, hot water dispenser or heated over the stove. Anything hot enough to dissolve the sugar. Once the sugar has melted, you can then go ahead and start whisking away. 2. Increase the Hot Water: Most recipes call for 1:1:1 ratio of all the ingredients but I found that adding a bit more hot liquid helps it froth up even more and it’s also more light and airy. I typically now do a 1 part instant coffee : 1 part sugar : 1.5 part liquid ratio. 3. Whisk in a Jar for Electric Mixer: This prevents ingredients from flying around as your whisking and you can store left overs just by putting a lid on. When doing this, you want to move the electric mixer or hand held frother up and down so air goes into the jar. If using other methods a bowl would be more ideal. 4. Increasing the Amount of Ingredients: Depending on the size of your bowl (or jar), increase the amount of ingredients to get things going. I found it a lot more difficult whipping a small amount in a large bowl. 5. Use it For Dessert: Because it keeps its foam so well, I found it to be a super tasty on top of my [chickpea cookie skillet](https://okonomikitchen.com/peanut-butter-skillet-cookie/), banana icecream, [flourless chocolate cake](https://okonomikitchen.com/flourless-chocolate-rum-cake/), [brownies](https://okonomikitchen.com/vegan-caramel-black-bean-brownies/) and [banana snacking cake](https://okonomikitchen.com/vegan-banana-snack-cake/)! It’s kinda like coffee flavoured whipped cream. 6. Make it Ahead: I was surprised as just how long it kept its frothy-ness! You can make it in advance by 1-2 days and store it in the fridge. If you notice it does start to get watery, just re-whip with the remaining amount. 7. Freeze it: You can also make a larger batch and freeze it! I like to scoop them into ice cube trays and add 2-3 cubes into some milk. Also kinda great to snack on… ![non dairy milk in a cup with dalgona foam](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![non dairy milk in a cup with dalgona foam](https://okonomikitchen.com/wp-content/uploads/2020/03/iced-whipped-coffee-1-of-1-683x1024.jpg) ### FAQ Here are some of the common questions I received when posting about it on my instagram: - What kind of instant coffee should I use? Any instant coffee SHOULD work but I know for sure it works with: Nescafe’s Rich, Hazelnut, French Vanilla, Nescafe Gold Blend and Four Sigmatic Instant Coffee. - Can I use decaf instant coffee? Yes, it works with Nescafe’s decaf coffee. - What Kind of Sugar Should I Use? I tried this with granulated cane sugar, brown sugar, maple sugar and coconut sugar and they all work! The granulated cane sugar did have the strongest and highest foam peaks. - Is it dairy free/can I make it dairy free? Yes– whipped coffee it’s self is vegan (as long as you use sugar that is vegan). For the milk, use any non-dairy milk like cashew, almond, hemp or soy milk. - Can I use monk fruit sweetener, xylitol, stevia or truvia? I have tried using monk fruit sweetener, stevia and truvia with success. I have not tried xylitol myself but have had people report back saying it does work. - Can I use maple syrup? YES! It works very well and has a delicious maple flavour to it. - Do I have to use instant coffee? No! So I did a little experiment with espresso and it works. All you need is 2 tbsp of STRONG espresso. Note that it the foam is not peak as much. - Do I have to use a electric hand mixer or stand mixer? Nope! See the notes above for equipment you can use. - Can I make this hot instead of iced? YES. I actually have been loving it hot in the mornings and iced in the afternoons. - How long does dalgona foam last for? It lasts for hours. Seriously, I was amazed at how long it kept its form. - Can I make whipped coffee ahead of time? Yes! The dalgona coffee foam can be kept in the refrigerator for up to 2 days. - I can’t get my mixture to foam as much as yours, what did I do wrong? It could have been the type of instant coffee, adding too much water or the type of sugar you used. Make sure to use the ones I mentioned above for best results. As well, use a bowl that isn’t too large because it difficult to whip air into it in the whisk/appliance can’t catch all the ingredients. Is your bowl is too large, simply double or triple the recipe (and you can store the leftovers for next time). If everything is right, just keep whipping!! It could take up to 5 minutes depending on what equipment you’re using. If you have any more questions feel free to leave them down below\! ![frothy cappuccino in a cup side shot](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![frothy cappuccino in a cup side shot](https://okonomikitchen.com/wp-content/uploads/2020/03/hot-whipped-coffee-cappucino-1-of-2-683x1024.jpg) ### Favourite Coffee Pairings - Anything with bananas: [banana bread](https://okonomikitchen.com/easy-vegan-gluten-free-banana-bread/), [banana protein muffins](https://okonomikitchen.com/vegan-banana-protein-muffins/), [banana oatmeal muffins](https://okonomikitchen.com/vegan-blender-banana-muffins/), [baked banana oatmeal](https://okonomikitchen.com/healthy-banana-oatmeal-bars/) and [banana breakfast cookies](https://okonomikitchen.com/breakfast-banana-oatmeal-cookies/)\! - Coffee and muffins are the ultimate breakfast duo! Try it with [blueberry muffins](https://okonomikitchen.com/vegan-gluten-free-healthy-blueberry-oatmeal-muffins/), [chocolate chip tahini muffins](https://okonomikitchen.com/onebowl-chocolatechip-tahini-muffins/), [carrot cake muffins](https://okonomikitchen.com/vegan-carrot-cake-muffins/) or even [lemon poppy seed muffins](https://okonomikitchen.com/vegan-lemon-poppy-seed-muffins/). - This would also be super delish with some [coffee cake](https://okonomikitchen.com/vegan-coffee-cake-gluten-free-oil-free/), [maple walnuts scones](https://okonomikitchen.com/vegan-maple-walnut-scones/), [warm chia pudding](https://okonomikitchen.com/warm-chia-pudding/) or [zucchini baked oatmeal](https://okonomikitchen.com/zucchini-bread-baked-oatmeal/). - Not a sweet breakfast person? Go savoury with some [corn bread waffles](https://okonomikitchen.com/vegan-cornbread-waffles-gluten-free/), [savory friends tomato toast](https://okonomikitchen.com/savoury-fried-tomato-toast/), [bagels](https://okonomikitchen.com/kabocha-bagels-with-vegan-maple-cinnamon-cream-cheese/) with vegan cream cheese , [scrambled tofu](https://okonomikitchen.com/tofu-scramble/) or [vegan egg muffins](https://okonomikitchen.com/vegan-egg-muffins/). I cannot wait for you to try whipped coffee! It’s seriously so satisfying and perfect for all the coffee lovers that are missing their favourite coffee shops during this quarantine time. I wish you many happy mornings to come with with magical cup of whipped coffee ♡. ![non dairy cappuccino in a glass cup with frothy coffee on top](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![non dairy cappuccino in a glass cup with frothy coffee on top](https://okonomikitchen.com/wp-content/uploads/2020/03/hot-whipped-coffee-cappucino-2-of-2-683x1024.jpg) If you recreate this Whipped Coffee Recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @[Okonomikitchen](https://www.instagram.com/okonomikitchen/), I love seeing all of your tasty recreations\! Hungry for more? Be sure to subscribe to my newsletter and follow along on [Instagram](https://www.instagram.com/okonomikitchen/), [Youtube](https://www.youtube.com/lisakitahara) and [Pinterest](https://www.pinterest.ca/okonomikitchen/) for more deliciousness\! [Print](https://www.okonomikitchen.com/dalgona-whipped-coffee/print/9560/) clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![non dairy milk in a cup with dalgona foam](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) ![non dairy milk in a cup with dalgona foam](https://www.okonomikitchen.com/wp-content/uploads/2020/03/iced-whipped-coffee-1-of-1-150x150.jpg) ## Whipped Coffee (Dalgona Coffee) *** 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4\.9 from 17 reviews - Author: [Lisa Kitahara](https://okonomikitchen.com/about/) - Total Time: 10 minutes - Yield: 2 servings [Print Recipe](https://www.okonomikitchen.com/dalgona-whipped-coffee/print/9560/) [Pin Recipe]() ### Description Learn how to make super fluffy whipped coffee easily at home with the best tips, tricks and just 3 pantry staple ingredients! (Vegan) * ### Ingredients - 1 part // 2 tbsp [instant coffee](https://amzn.to/2UHyFoK) - 1 part // 2 tbsp [granulated sugar](https://amzn.to/39ltkIR) (see notes above for the types of sugars that work) - 1 – 1\.5 part // 2 – 3 tbsp hot water or milk (see tip \#2 in the notes above for different ratios of water you can use that changes the texture) - milk of choice (about 1 cup per serving // I find cashew milk the best) Additional Flavours - 1/2 tbsp: [vanilla extract](https://amzn.to/2P76wWH) - 1 tsp: [hazelnut extract](https://amzn.to/2wJ5wS4), [almond extract](https://amzn.to/2PkDZvC), [maple extract](https://amzn.to/2UrixbO) - 2 tbsp [cocoa powder](https://amzn.to/36jyjbV) + extra 2 tbsp of hot water - 1 tsp [cinnamon](https://amzn.to/2A8douh) - pinch of salt Cook Mode Prevent your screen from going dark * ### Instructions 1. In a tall glass (I like to use a jar) add in the instant coffee, granulated sugar, any flavourings if using and hot water/milk. Stir until sugar is dissolved. 2. Whisk the mixture until frothy (see notes in blog post for best equipment). Depending on the appliance/equipment you use, this can take anywhere from 2 minutes to 5 minutes (see notes). 3. For an iced coffee, add ice to a cup, pour milk into the cup and top it off with about 1/3 of the whipped coffee. For a hot version, heat the milk and then add whipped coffee on top. Stir the frothy coffee throughly into the milk to desired consistently. 4. Store leftovers in the fridge for up to 2 days. If you find the bottom of the jar losing its fluffiness, re-whip until frothy again. ### Notes - For Drip Coffee: Use 2 tbsp of strong espresso + 2 tbsp of sugar and whisk until foamy. - Helpful Equipment: [electric hand mixer](https://amzn.to/33QxuY6) (my personal favourite), [strong milk frother](https://amzn.to/2JlxDcD), [stand mixer,](https://amzn.to/33QMGoa) [matcha whisk](https://amzn.to/33QMGoa), [whisk](https://amzn.to/33RBZBP), mason jar - Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) for just the whipped coffee. - Prep Time: 10 minutes - Category: Beverages - Method: Mixing - Cuisine: gluten free, Vegan ### Nutrition - Serving Size: 1 serving - Calories: 67 - Sugar: 16 - Sodium: 8\.6mg - Fat: 0 - Saturated Fat: 0 - Unsaturated Fat: 0 - Trans Fat: 0 - Carbohydrates: 16 - Fiber: 0 - Protein: 0 - Cholesterol: 0 ### Did you make this recipe? Tag @okonomikitchen on Instagram, I love hearing from you\! #### SAVE IT FOR LATER! ↓ ![dalgona coffee in a cup recipe graphic for pinterest](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![dalgona coffee in a cup recipe graphic for pinterest](https://okonomikitchen.com/wp-content/uploads/2020/03/dalgona-whipped-coffee-recipe-683x1024.jpg) Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen\! [All recipes](https://www.okonomikitchen.com/category/all-recipes/) [Beverages](https://www.okonomikitchen.com/category/beverages/) [Breakfast](https://www.okonomikitchen.com/category/breakfast/) [Gluten-free](https://www.okonomikitchen.com/category/gluten-free/) Like this recipe? Share it with friends\! 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Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes. [Read More About Me](https://www.okonomikitchen.com/about/) * ## Related Recipes [![corn milk in a mushroom cup with cob beside it](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![corn milk in a mushroom cup with cob beside it](https://www.okonomikitchen.com/wp-content/uploads/2024/08/corn-milk-recipe-600x800.jpg)](https://www.okonomikitchen.com/corn-milk/) Beverages ### [Corn Milk](https://www.okonomikitchen.com/corn-milk/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![](https://www.okonomikitchen.com/wp-content/uploads/2021/02/soy-milk-recipe-1-of-1-600x800.jpg)](https://www.okonomikitchen.com/soy-milk/) Beverages ### [Soy Milk](https://www.okonomikitchen.com/soy-milk/) [![oat milk hot chocolate in a mug with marshmallows](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![oat milk hot chocolate in a mug with marshmallows](https://www.okonomikitchen.com/wp-content/uploads/2021/01/black-sesame-hot-chocolate-6-of-8-600x800.jpg)](https://www.okonomikitchen.com/black-sesame-hot-chocolate/) Beverages ### [Black Sesame Hot Chocolate](https://www.okonomikitchen.com/black-sesame-hot-chocolate/) [![oat milk hot chocolate in a white mug with marshmallows](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![oat milk hot chocolate in a white mug with marshmallows](https://www.okonomikitchen.com/wp-content/uploads/2020/11/dairy-free-healthy-oat-milk-hot-chocolate-recipe-1-of-2-1-600x800.jpg)](https://www.okonomikitchen.com/miso-oat-milk-hot-chocolate/) All recipes ### [Miso Salted Oat Milk Hot Chocolate (Vegan)](https://www.okonomikitchen.com/miso-oat-milk-hot-chocolate/) * ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E) ![](https://www.okonomikitchen.com/wp-content/uploads/2023/07/email-cta.png) subscribe * ## Leave a reply [Cancel reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#respond) ## 67 Comments 1. Liane says: [August 17, 2020 at 11:50 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-2197) I have made this several times using a little Less sugar and I whip it with an immersion blender. I either use Medaglia D’Oro instant espresso powder for a caffeinated version, or Folgers decaf coffee crystals for a decaffeinated version. Always turns out fluffy and not too sickenly sweet. My question is, so far I’ve always stirred the fluff into iced milk, but has anyone tried stirring it into iced water instead with a splash of coffee cream? Sometimes I feel like I want a less milk-shake rich version …. [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-2197) 2. Mike says: [July 21, 2020 at 6:43 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1988) I took cold brew and put it in a cool whip nitro charger and shook it up and foam came out- very tasty. The foam doesn´t last too long but it is good [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1988) 3. Pamela says: [July 17, 2020 at 3:15 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1952) I will be trying this tomorrow…..just wondering if anyone has ever tried Kahlua for an extra kick….I mean who doesn’t need an extra kick during these trying times? Ahah [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1952) 4. EVA says: [June 23, 2020 at 6:55 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1713) Hello, this looks great but I don’t quite understand the directions: In a tall glass (I like to use a jar) add in the instant coffee, granulated sugar, any flavourings if using and hot water/milk. Stir until sugar is dissolved. Do you add water OR milk and if so why is it 2 tbsp for water and 1 cup for milk? I’m note sure how to do that :/ Thanks\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1713) 1. Eva says: [June 23, 2020 at 6:56 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1714) I’m sorry I just noticed the other water/milk direction. My bad\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1714) 5. Mahanaz Atiqullah says: [June 17, 2020 at 7:32 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1682) This is an amazing article! What’re simple ways to support this blog for its amazing work?? [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1682) 6. Jenny says: [June 16, 2020 at 10:26 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1677) I was so looking forward to trying this, and I did, but oh my it is bitter! I used I tbsp instant coffee (Maxwell House) and 2 tbsp sugar and the water. It whipped up great, looked great, but the taste? So strong and bitter I can’t stomach it. Did I do something wrong? Use the wrong coffee maybe? Maybe the balance I used in my drink…too much foam? So sad because I wanted to love it. [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1677) 7. Dj Conte says: [June 5, 2020 at 9:50 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1611) So i started making this a few months ago without ever having it. I used nescafe and it came out super dark and sticky and almost caramel. I was hooked!! However i changed brands and now it still good but more light and airy like whipped cream any idea why? And which is authentic? I am addictted!! I use cocnut almond milk and only 1 tbs sugar to save calories!! Love it!\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1611) 8. Tyesha Kinnebrew says: [May 30, 2020 at 12:58 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1579) I just want to say I am beginner to blogs and truly enjoyed your web blog. Probably I’m planning to bookmark your site . You surely have tremendous posts. Thanks a bunch for sharing your web page. [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1579) 9. Lila says: [May 17, 2020 at 6:04 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1501) Turned out pretty good. I used maple syrup in mine. [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1501) 10. Giovanna says: [May 11, 2020 at 5:26 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1466) I’ve been making it every day with a hand whisk but just got a handheld milk frother to make things easier. I whipped for twice the time as normal and the dang thing just wouldn’t froth up 🙁 same recipe as you used and it works just fine with a hand whisk, i guess I’ll have to return my frother [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1466) 1. Lisa Kitahara says: [May 11, 2020 at 6:05 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1467) It could be the frother is really weak! one of my frothers doesn’t work while the other does (much stronger). [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1467) 11. Amanda H says: [May 4, 2020 at 2:52 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1402) I love this stuff but it’s so sugary! I’m not a fan of artificial sweeteners, and I learned the hard way you can’t omit the sugar. Looking for a healthier version. Think some protein powder would help it stay foamy? Or some other thickened that isn’t so high in sugar. [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1402) 1. Lisa Kitahara says: [May 7, 2020 at 11:55 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1438) Hi Amanda! You could sub it with coconut sugar to keep it refined sugar free or cut the sugar in half. It doesn’t stay foamy as long but if you drink it straight away thats no problem. Alternatively, you can do the coconut whip cream method or [aquafaba](https://okonomikitchen.com/dalgona-chocolate-whipped-chocolate-recipe/) method\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1438) 12. Holly says: [May 2, 2020 at 11:27 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1384) This is soooo good! Thanks for the recipe. I love the glasses shown in the first photo of this blog. Where did you find them?? [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1384) 1. Lisa Kitahara says: [May 7, 2020 at 11:53 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1437) Thank you so much! I got it from omomo (japanese brand store). [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1437) 13. Rachael says: [April 30, 2020 at 5:53 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1364) I am in love with Dalgona coffee lately! I heard of another great variation of Dalgona – peanut butter! You use 2 tbs instant coffee, 1.5 tbs sugar, 2 tbs hot water, and 1 tbs peanut butter. I found that if you mix the peanut butter in right away, it doesn’t foam up at all. But if you whip the first three ingredients until you get stiff peaks, then quickly whip in the peanut butter, it will lose some thickness, but still be nice and creamy. Super yummy! 😋 [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1364) 1. Lisa Kitahara says: [April 30, 2020 at 11:00 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1372) Oh that sounds so good! I actually tried it with PB2 + aquafaba is was pretty darn delicious heh i’ll have to try this version\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1372) 14. Judy says: [April 30, 2020 at 3:38 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1362) I love this stuff. Only made it twice so far, but here is my question. My whip turned back into liquid after few hrs in frig. I’ll re-whip it tmrw. Should I heat it first or re-whip cold? Should I add more sugar? Thanks. Loved your post. [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1362) 1. Lisa Kitahara says: [April 30, 2020 at 11:00 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1371) Hi Judy! Strange, I’ve had mine last overnight! I actually recommend freezing it and it’ll hold it’s frothy-ness. I would heat it up first because the sugar will crystallize again 🙂 [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1371) 15. Stacey says: [April 29, 2020 at 1:32 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1357) Awesome with your updates and explaining different variations!\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1357) 16. Mary says: [April 26, 2020 at 9:17 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1333) So good!! Thanks for all of the tips! I would recommend taking the “caffeine free” off of the chocolate one, though. As all chocolate, including cocoa powder, does contain caffeine. [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1333) 17. Sarah says: [April 25, 2020 at 5:07 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1324) the first time I tried, I used coconut sugar. The second time with cane sugar. And yes, I used hot water. i think it may have been the instant espresso I used, it was a very fine ground. I was at it for about ten mins and still it wasn’t working. I really want to make the donuts, so will try again with a diff coffee type. Thank you\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1324) 18. Sarah says: [April 22, 2020 at 4:00 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1249) I tried making this for the banana bread donuts topping and it completely did not work. I made it using instant espresso and followed the instructions, I used a hand mixer and it was a goopy mess. I made it again and used an immersion blender and same thing – more goopy mess. What’s not working? Also, any ideas of what to do with the sugar/coffee sludge? I don’t want to waste it, trying to think of how I could reuse it. Thank you\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1249) 1. Lisa Kitahara says: [April 23, 2020 at 1:29 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1264) Hi Sarah\! What is the brand of the instant espresso? What kind of sugar did you use? Did you use hot water? It could either be: 1. the sugar wasn’t dissolved. 2. you have to just keep at it (it could take up to 5-8 minutes). 3. the brand of instant coffee. I’ve had some people actually message me that certain instant coffee’s don’t work (not sure why…). Nestle is my preferred brand that always work\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1264) 19. Saree says: [April 13, 2020 at 9:40 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1173) Hey thanks for this recipe! I think both names are official because it’s originally from Macau, India, and Pakistan. I heard a Korean actor popularized it in South Korea when he tried whipped coffee in Macau! I guess it’s known as Dalgona coffee in Korea because it tastes and looks like the candy. I heard it’s aka beaten coffee or Phitti Hui coffee as well. [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1173) 1. Lisa Kitahara says: [April 15, 2020 at 1:33 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1195) I think every culture has their own name for it so it’s cool to know! Thank you 🙂 [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1195) 20. hannah says: [April 7, 2020 at 12:32 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1124) Made this with 1/2 maple syrup and 1/2 coconut sugar and it was ~perfect~ Wasn’t sure how these sugar substitutes would turn out, but it worked out exactly as described!! Thank you Lisa for doing the experimentation for me hahaha 10/10!\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1124) 1. Lisa Kitahara says: [April 7, 2020 at 12:44 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1127) So glad you enjoyed! 🙂 [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1127) 21. Mary F. says: [April 6, 2020 at 7:33 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1120) So I’ve made the original recipe, and it turned out perfectly! I’ve tried other variations, and nothing has worked! I’ve tried unsweetened cocoa powder for the instant coffee, and I’ve tried chai tea mix for the sugar (to try to make a dirty chai). Both just give me soupy mixtures. Any tips?? Thanks\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1120) 1. Lisa Kitahara says: [April 7, 2020 at 12:47 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1132) I haven’t tried the chai, but for the cocoa powder make sure to make the original recipe first and then add in the cocoa powder once it’s nice and frothed up 🙂 [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1132) 22. Coral says: [April 6, 2020 at 4:00 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1118) This is SO delicious!\! Make sure you stir it thoroughly before drinking though as the whipped coffee is very strong & sweet. Definitely making it again and trying it chocolate\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1118) 1. Lisa Kitahara says: [April 7, 2020 at 12:45 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1130) The mocha one is so good, I hope you enjoy\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1130) 23. Daina says: [April 6, 2020 at 3:26 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1116) So delicious! I used Four Sigmatic with cane sugar because that’s what I had on hand and frothed up some soy milk. I’ll be sure to try out some of the other flavours! Thanks Lisa for all your tips 🙂 [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1116) 1. Lisa Kitahara says: [April 7, 2020 at 12:45 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1129) Yay so happy it worked out for you\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1129) 24. Fouz says: [April 5, 2020 at 1:23 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1111) I made this earlier in the morning with oat milk and it was scrumptious!! It’s so nice to have something simple and new to try during quarantine. I’m going to play around with some of the suggested alterations this week to find my favourite 🙂 Thank you for the recipe and insight\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1111) 1. Lisa Kitahara says: [April 5, 2020 at 1:48 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1112) So glad you you enjoyed this recipe! I hope you enjoy the other variations as well 🙂 [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1112) 25. Anne says: [April 4, 2020 at 7:37 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1102) I made this using instant espresso powder (all I had) and allulose (an alternative sweetener) in a stand mixer and it worked beautifully! I have other alternative sweeteners which I’m going to try as well, xylitol and monk fruit, I have high hopes! I suspect using anything other than real sugar would not last as well in the fridge, but I’m curious to try that as well now\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1102) 1. Lisa Kitahara says: [April 5, 2020 at 12:16 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1110) Hey Anne, So glad that it worked out for you! I’ve tried monk fruit and it works super well. I’ve had some people tell me xylitol works well too\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1110) 26. Naz says: [April 4, 2020 at 4:15 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1101) Hi there! Do you think the base recipe would work if folded into a no churn ice cream recipe to create a coffee swirl? I’m worried about it freezing into an icy and not creamy ribbon. [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1101) 1. Lisa Kitahara says: [April 5, 2020 at 12:15 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1109) Hi Naz\! Hmm, I haven’t tried BUT i have froze the actual whipped coffee and the texture is like light and airy soft serve (it’s kind of like so delicious mousse ice cream) so I suspect it would work. Let me know if you try\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1109) 27. Elena Peter says: [April 4, 2020 at 8:09 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1098) Thanks for this amazing whipped coffee recipe, Lisa. I made whipped coffee this morning with Nespresso coffee pods with chocolate cookies. I loved this combination. One again thanks for this idea. [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1098) 1. Lisa Kitahara says: [April 5, 2020 at 12:12 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1107) So glad to hear you tried this recipe!\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1107) 28. Janelle says: [April 3, 2020 at 3:20 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1084) i was wondering…. i’ve searched everywhere but nobody has anything to say about how to drink it…. do u stir it into your milk? or sip it from the top and get a lot of milk and little foam? or use a straw and go up and down repeatedly to get both the foam and milk in your mouth? or a spoon? to scoop a little foam and a little milk at the same time? hahahah i know it’s a stupid question but i’m legitimately curious…. [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1084) 1. Lisa Kitahara says: [April 3, 2020 at 3:23 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1085) Hi Janelle! LOL don’t worry, I asked the same thing to myself. Honestly, I think its preference. If its iced, I like to mix it up real good with a long spoon and drink it with a straw– it’s like a light mousse-y milkshake! if its hot, I mix it a bit less but still quite a bit so I’m not just drinking foam at the top and then plain milk at the bottom. My mom literally just shakes the whole thing in a jar but my sister mixes it just a bit cause she likes the foam on the top and drinking the coffee tasting milk later. I do recommend mixing it at least a bit so you’re not just eating the foam and then drinking plain milk later!\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1085) 29. Tias says: [April 3, 2020 at 4:12 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1080) Hi! This was so delicious but when I tried to recreate it with matcha, it doesn’t get thicken to a soft peak. Any additional advice? Thanks\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1080) 1. Lisa Kitahara says: [April 3, 2020 at 12:56 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1081) Hi Tias\! It does take much longer and the peaks won’t be as stiff but it should be foamy! What was the texture like? [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1081) 30. Abbie says: [March 31, 2020 at 10:38 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1066) Hello! I tried using the cocoa powder and it would not whip up thick! I could not get it thick until it was only sugar, water and instant coffee – how can I work the cocoa in it!?!? Thank you\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1066) 1. Lisa Kitahara says: [April 1, 2020 at 12:47 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1067) Hi Abbie! What kind of cocoa powder did you use? I noticed cacao doesn’t work well. As well, try it with milk instead\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1067) 1. Tracy Bootz says: [May 3, 2020 at 8:56 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1389) I don’t know what I am doing wrong. It tastes awesome, but it doesn’t thicken at all. The mixture doubles and becomes frothy but not thick. I’m using a handheld mixer with a whisk attachment. I’m following the recipe exactly. It’s still delicious!!! I’m enjoying one right now:) [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1389) 1. Lisa Kitahara says: [May 7, 2020 at 11:56 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1439) Hmm, are you dissolving the sugar beforehand? What kind of instant coffee are you using (brand)? How long as you whisking for? What are you mixing it in? Any of these factors might be the cause\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1439) 31. Camille R says: [March 31, 2020 at 10:15 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1064) Great recipe & tips!!! The coffee turned out so smooth and frothy. I loved that Lisa shared add ins she tried and the different tools that worked best. I added cinnamon and put less sugar and loved it\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1064) 1. Lisa Kitahara says: [April 1, 2020 at 12:49 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1069) So happy to hear you loved it!! \<3 [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1069) 32. Marisel says: [March 31, 2020 at 8:12 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1063) Thank you, for this amazing whipped coffee recipe! I just followed your instructions and came out really amazing. Love it! Can wait to try it with chocolate and matcha❤️ [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1063) 1. Lisa Kitahara says: [April 1, 2020 at 12:49 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1070) I’m so glad to hear! Yesss, the mocha one is so good- I hope you enjoy those as well!\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1070) 33. Miranda says: [March 31, 2020 at 5:52 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1051) I made this delightful concoction this morning with instant espresso, (using the recommended 3 tbsp. of each ingredient). It was insanely delicious and luxurious! And so much fun! I used a hand held blender and it worked super well. It is quite concentrated and strong with the espresso so a little goes a long way- I used a couple spoonfuls with a full glass of hot almond milk. Plenty leftover so I’m excited to wake up tomorrow and enjoy some more. I hiiiighly recommend this recipe!! 🙂 [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1051) 1. Lisa Kitahara says: [March 31, 2020 at 12:52 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1057) LOVE it with hot milk! And yeah, I find this amount will last quite a bit so you can totally make a couple cups of coffee with it without making it every single time 🙂 [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1057) 34. Kendra says: [March 31, 2020 at 1:12 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1048) I tried this today after seeing a tagged post on IG and it’s amazing!!! So easy. I made mine as a keto version. I used powdered Swerve (that’s all I had left in the house), used the same measurements and it worked. I spooned it on Cashew milk, as Okono suggested, and it was great. Absolutely recommend. [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1048) 1. Lisa Kitahara says: [March 31, 2020 at 12:51 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1056) Yay, i’m glad it worked with the swerve!\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1056) 2. Aj says: [April 18, 2020 at 9:10 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1222) I tried this recipe today to make my first whipped coffee ever!!! It turned out soooooo great!!! It was delicious!! I used whole milk and Carmel macchiato creamer with my reusable ice cubes and chocolate syrup drizzled on top\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1222) 35. Tori says: [March 31, 2020 at 12:28 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1047) Ooooh, this looks delicious. I keep seeing everyone making whipped coffee and now you’ve inspired me to actually give it a try. [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1047) 1. Lisa Kitahara says: [March 31, 2020 at 12:50 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1053) I hope you do!! It’s so amazing 🙂 [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1053) 2. ILove Coffee says: [September 21, 2021 at 5:40 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-8608) Love this drink so much that I’ve been making this every day. If you’re doing the iced version, 1-2 scoops of vanilla ice cream is clutch. Also, venilla bean paste is a game changer. Same vanilla extract taste but the paste has the vanilla bean specks – very visually appeasing [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-8608) 36. Rebecca says: [March 29, 2020 at 4:23 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1009) Think instant espresso would work? [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1009) 1. Lisa Kitahara says: [March 30, 2020 at 4:14 am](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1029) Yes, I think it could work\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-1029) 2. Dana Corso says: [October 27, 2020 at 9:30 pm](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-2758) I use it with Cafe Bustelo instant espresso and light brown sugar and it is AMAZING!\! [Reply](https://www.okonomikitchen.com/dalgona-whipped-coffee/#comment-2758) ![](https://www.okonomikitchen.com/wp-content/uploads/2023/12/lisa-kitahara.jpg) konnichiwa Welcome to Okonomi Kitchen\! I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes. 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Readable Markdown	![cashew milk in a cup with coffee foam on top](https://okonomikitchen.com/wp-content/uploads/2020/03/whipped-coffee-recipe-1-of-1-1024x683.jpg) Learn how to make super fluffy dalgona whipped coffee easily at home with the best tips, tricks and just 3 pantry staple ingredients! (Vegan) ![whipped coffee in a cup top hot](https://okonomikitchen.com/wp-content/uploads/2020/03/iced-dalgona-coffee-foam-1-of-1-683x1024.jpg) Have you been bit by the TikTok bug? Yeah, me too. If you have, you’ve probably also come across this trending beverage that has gone viral: dalgona coffee (official name) also known as whipped coffee (TikTok name). It’s visually aesthetic, super tasty and (kinda) fun to make. Plus, it can also be a pretty great arm workout to start your mornings off. Since coming across this fancy coffee (literally a week ago), I’ve probably gone through 2 containers of instant coffee and I’m still amazed by how dang good it is. You could say I’m a little obsessed with it. Along the way after many (many x 10) cups of whipped coffee, I’ve picked up some tips, tricks and variations to making this fancy coffee shop worthy drink. After posting it on my Instagram, I also got many questions about it so I thought I’d make a post answering them all. ![dalgona whipped coffee ingredients on a marble countertop](https://okonomikitchen.com/wp-content/uploads/2020/03/whipped-dalgona-coffee-ingredients-1-of-1-683x1024.jpg) ## What is Whipped Coffee? Whipped coffee is a magical whipped coffee beverage made from whipping instant coffee, sugar and liquid together and stirred into either iced or hot milk. I’ve also seen this drink referred as fluffy coffee, frappe coffee, frothy coffee, whipped coffee and cloud coffee. Beaten Coffee Where did it come from? After doing a bit of research, it seems that this concept of whipping instant coffee and sugar comes from many places with different names: - [Dalgona in Korea](https://en.wikipedia.org/wiki/Honeycomb_toffee): It’s called Dalgona because the foamy coffee resembles a Korean honeycomb toffee called dalgona candy. - [Frappé Coffee in Greece](https://en.wikipedia.org/wiki/Frapp%C3%A9_coffee): Greek iced coffee. - Indian Cappuccino / Beaten Coffee in India What does it taste like? It tastes like a coffee mousse in beverage form… but also like a coffee milkshake. The coffee foam its self is quite bitter and sweet, but when mixed in with some milk, it’s honestly just an incredible experience. ![step by step how to make whipped coffee using a hand frother](https://okonomikitchen.com/wp-content/uploads/2020/03/how-to-make-whipped-coffee-819x1024.jpg) ### How to Make it at Home Whipped coffee is made by mixing instant coffee with sugar and a bit of liquid. Most people use hot water, but I like to use warmed up non-dairy milk because I find it holds the foam a lot better, especially overnight. Best Equipment for the Job Making whipped coffee is super easy but can take some time depending on what equipment you have. After doing some experimenting, here’s what I found: - [\#1: Electric Hand Mixer](https://amzn.to/33QnBtH): This is by far the best method in my opinion. It took about 2 minutes of letting the machine go and it created the most foam. I used a silicon whisk instead of metal as well. - \#2: [Stand Mixer](https://amzn.to/33QMGoa): Love this method because it’s hands free BUT you do have to make a bigger serving to get it going because of how big the actual bowl is. - \#3: [Hand Held Frother](https://amzn.to/39s4yqw): You have to use a strong hand held frother for this. First I used a cheap one and the ‘whipping’ was not efficient enough and once it was foamy, it wasn’t able to whip anymore for stiff peaks. - \#5: [Mason Jar](https://amzn.to/3ar0HeB): Add all the ingredients into a jar and shake until foamy. You get softer peaks but I did find it much easier than whisking by hand. - \#6: [Matcha Whisk](https://amzn.to/33ZB6Hy): I found it to be the best equipment when doing it by hand. - \#4: [Small Whisk](https://amzn.to/2JkMoMV) \> Fork: If you don’t have any of these appliances, you can make it with muscle work but it does take quite a bit of time. I do recommend using a small whisk over a fork. - \#5: Milk Frother - Things that COULD work but I haven’t yet tried: small blender, milk frother machine ![whipped coffee in a jar with a electric hand mixer](https://okonomikitchen.com/wp-content/uploads/2020/03/fluffy-coffee-with-hand-mixer-1-of-1-819x1024.jpg) ### Variations I tested a couple different variations that I thought could work and I was surprised to find that there are a lot of ways to change up the flavour\! - Mocha: Make the base recipe and then whip it up. Once you get it frothy, add in 1/2-1 tbsp of cocoa powder depending on how much of a chocolate flavour you like and whip for another minute - Matcha: You can replace the matcha with the instant coffee but note that it does not become as fluffy. **UPDATED (April 1st): After a lot of people requesting a way for the matcha and chocolate version to fluff up more, I experimented with aquafaba since I have seen a lot of people use egg whites. A detailed blogpost will be coming soon but it came out very well! We’re basically making a meringue here without the almond flour. Whip up aquafaba (about 1/3 of a cup) until stiff peaks form. Then sift in 3 tbsp powdered sugar OR 2 tbsp granulated sugar, 1 tbsp matcha powder and 1/4 tsp of cream of tar tar and continue whipping until everything is incorporated. - Maple Flavoured** (My Favourite): Substitute the sugar with the same amount of maple syrup and you get a maple flavoured whipped coffee! I find it easier and quicker to whip up and the texture is more light and fluffy. - Chocolate (Caffeine Free!): The ratio for the chocolate version is 1 part cocoa powder : 1 part sugar : 1.5 parts canned coconut milk. Using canned coconut milk here will help fluff up much better than cartoned milk. For example, 2 tbsp cocoa powder + 2 tbsp sugar + 4 tbsp hot milk or water. *UPDATED (April 3rd): Many of you have been having trouble whipping up the chocolate version so after trying the matcha using aquafaba, this may be a better option that does fluff up much better. Whip 1/3 cup of aquafaba until stiff peaks. Then sift in 3 tbsp powdered sugar or 2 tbsp granulated sugar, 1-1.5 tbsp cocoa powder and 1/4 tsp cream of tartar and whip until incorporated and fluffy. - Extracts: add 1 tsp of vanilla extract to every 2 tbsp of instant coffee. Add 1/2 tsp of hazelnut, almond, caramel or maple extract for every 2 tbsp of instant coffee. - Salted: Add a pinch of salt to enhance the flavour (salted caramel?! yes please!!). - Less Sugar:* You can reduce the amount of sugar by half but note that the foam is not as thick. - Less Caffeine: You can reduce the amount of instant coffee by 1/3 and replace it with more sugar or cocoa powder. For example, 2 tbsp instant coffee + 4 tsp sugar + 2 tbsp hot liquid ![step by step how to make whipped iced coffee ](https://okonomikitchen.com/wp-content/uploads/2020/03/how-to-make-dalgona-coffee-819x1024.jpg) ### Best Tips & Tricks 1. Use HOT Liquid: Either straight out of the kettle, hot water dispenser or heated over the stove. Anything hot enough to dissolve the sugar. Once the sugar has melted, you can then go ahead and start whisking away. 2. Increase the Hot Water: Most recipes call for 1:1:1 ratio of all the ingredients but I found that adding a bit more hot liquid helps it froth up even more and it’s also more light and airy. I typically now do a 1 part instant coffee : 1 part sugar : 1.5 part liquid ratio. 3. Whisk in a Jar for Electric Mixer: This prevents ingredients from flying around as your whisking and you can store left overs just by putting a lid on. When doing this, you want to move the electric mixer or hand held frother up and down so air goes into the jar. If using other methods a bowl would be more ideal. 4. Increasing the Amount of Ingredients: Depending on the size of your bowl (or jar), increase the amount of ingredients to get things going. I found it a lot more difficult whipping a small amount in a large bowl. 5. Use it For Dessert: Because it keeps its foam so well, I found it to be a super tasty on top of my [chickpea cookie skillet](https://okonomikitchen.com/peanut-butter-skillet-cookie/), banana icecream, [flourless chocolate cake](https://okonomikitchen.com/flourless-chocolate-rum-cake/), [brownies](https://okonomikitchen.com/vegan-caramel-black-bean-brownies/) and [banana snacking cake](https://okonomikitchen.com/vegan-banana-snack-cake/)! It’s kinda like coffee flavoured whipped cream. 6. Make it Ahead: I was surprised as just how long it kept its frothy-ness! You can make it in advance by 1-2 days and store it in the fridge. If you notice it does start to get watery, just re-whip with the remaining amount. 7. Freeze it: You can also make a larger batch and freeze it! I like to scoop them into ice cube trays and add 2-3 cubes into some milk. Also kinda great to snack on… ![non dairy milk in a cup with dalgona foam](https://okonomikitchen.com/wp-content/uploads/2020/03/iced-whipped-coffee-1-of-1-683x1024.jpg) ### FAQ Here are some of the common questions I received when posting about it on my instagram: - What kind of instant coffee should I use? Any instant coffee SHOULD work but I know for sure it works with: Nescafe’s Rich, Hazelnut, French Vanilla, Nescafe Gold Blend and Four Sigmatic Instant Coffee. - Can I use decaf instant coffee? Yes, it works with Nescafe’s decaf coffee. - What Kind of Sugar Should I Use? I tried this with granulated cane sugar, brown sugar, maple sugar and coconut sugar and they all work! The granulated cane sugar did have the strongest and highest foam peaks. - Is it dairy free/can I make it dairy free? Yes– whipped coffee it’s self is vegan (as long as you use sugar that is vegan). For the milk, use any non-dairy milk like cashew, almond, hemp or soy milk. - Can I use monk fruit sweetener, xylitol, stevia or truvia? I have tried using monk fruit sweetener, stevia and truvia with success. I have not tried xylitol myself but have had people report back saying it does work. - Can I use maple syrup? YES! It works very well and has a delicious maple flavour to it. - Do I have to use instant coffee? No! So I did a little experiment with espresso and it works. All you need is 2 tbsp of STRONG espresso. Note that it the foam is not peak as much. - Do I have to use a electric hand mixer or stand mixer? Nope! See the notes above for equipment you can use. - Can I make this hot instead of iced? YES. I actually have been loving it hot in the mornings and iced in the afternoons. - How long does dalgona foam last for? It lasts for hours. Seriously, I was amazed at how long it kept its form. - Can I make whipped coffee ahead of time? Yes! The dalgona coffee foam can be kept in the refrigerator for up to 2 days. - I can’t get my mixture to foam as much as yours, what did I do wrong? It could have been the type of instant coffee, adding too much water or the type of sugar you used. Make sure to use the ones I mentioned above for best results. As well, use a bowl that isn’t too large because it difficult to whip air into it in the whisk/appliance can’t catch all the ingredients. Is your bowl is too large, simply double or triple the recipe (and you can store the leftovers for next time). If everything is right, just keep whipping!! It could take up to 5 minutes depending on what equipment you’re using. If you have any more questions feel free to leave them down below\! ![frothy cappuccino in a cup side shot](https://okonomikitchen.com/wp-content/uploads/2020/03/hot-whipped-coffee-cappucino-1-of-2-683x1024.jpg) ### Favourite Coffee Pairings - Anything with bananas: [banana bread](https://okonomikitchen.com/easy-vegan-gluten-free-banana-bread/), [banana protein muffins](https://okonomikitchen.com/vegan-banana-protein-muffins/), [banana oatmeal muffins](https://okonomikitchen.com/vegan-blender-banana-muffins/), [baked banana oatmeal](https://okonomikitchen.com/healthy-banana-oatmeal-bars/) and [banana breakfast cookies](https://okonomikitchen.com/breakfast-banana-oatmeal-cookies/)\! - Coffee and muffins are the ultimate breakfast duo! Try it with [blueberry muffins](https://okonomikitchen.com/vegan-gluten-free-healthy-blueberry-oatmeal-muffins/), [chocolate chip tahini muffins](https://okonomikitchen.com/onebowl-chocolatechip-tahini-muffins/), [carrot cake muffins](https://okonomikitchen.com/vegan-carrot-cake-muffins/) or even [lemon poppy seed muffins](https://okonomikitchen.com/vegan-lemon-poppy-seed-muffins/). - This would also be super delish with some [coffee cake](https://okonomikitchen.com/vegan-coffee-cake-gluten-free-oil-free/), [maple walnuts scones](https://okonomikitchen.com/vegan-maple-walnut-scones/), [warm chia pudding](https://okonomikitchen.com/warm-chia-pudding/) or [zucchini baked oatmeal](https://okonomikitchen.com/zucchini-bread-baked-oatmeal/). - Not a sweet breakfast person? Go savoury with some [corn bread waffles](https://okonomikitchen.com/vegan-cornbread-waffles-gluten-free/), [savory friends tomato toast](https://okonomikitchen.com/savoury-fried-tomato-toast/), [bagels](https://okonomikitchen.com/kabocha-bagels-with-vegan-maple-cinnamon-cream-cheese/) with vegan cream cheese , [scrambled tofu](https://okonomikitchen.com/tofu-scramble/) or [vegan egg muffins](https://okonomikitchen.com/vegan-egg-muffins/). I cannot wait for you to try whipped coffee! It’s seriously so satisfying and perfect for all the coffee lovers that are missing their favourite coffee shops during this quarantine time. I wish you many happy mornings to come with with magical cup of whipped coffee ♡. ![non dairy cappuccino in a glass cup with frothy coffee on top](https://okonomikitchen.com/wp-content/uploads/2020/03/hot-whipped-coffee-cappucino-2-of-2-683x1024.jpg) If you recreate this Whipped Coffee Recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @[Okonomikitchen](https://www.instagram.com/okonomikitchen/), I love seeing all of your tasty recreations\! Hungry for more? Be sure to subscribe to my newsletter and follow along on [Instagram](https://www.instagram.com/okonomikitchen/), [Youtube](https://www.youtube.com/lisakitahara) and [Pinterest](https://www.pinterest.ca/okonomikitchen/) for more deliciousness\! [Print](https://www.okonomikitchen.com/dalgona-whipped-coffee/print/9560/) ### Description Learn how to make super fluffy whipped coffee easily at home with the best tips, tricks and just 3 pantry staple ingredients! (Vegan) * - 1 part // 2 tbsp [instant coffee](https://amzn.to/2UHyFoK) - 1 part // 2 tbsp [granulated sugar](https://amzn.to/39ltkIR) (see notes above for the types of sugars that work) - 1 – 1\.5 part // 2 – 3 tbsp hot water or milk (see tip \#2 in the notes above for different ratios of water you can use that changes the texture) - milk of choice (about 1 cup per serving // I find cashew milk the best) Additional Flavours - 1/2 tbsp: [vanilla extract](https://amzn.to/2P76wWH) - 1 tsp: [hazelnut extract](https://amzn.to/2wJ5wS4), [almond extract](https://amzn.to/2PkDZvC), [maple extract](https://amzn.to/2UrixbO) - 2 tbsp [cocoa powder](https://amzn.to/36jyjbV) + extra 2 tbsp of hot water - 1 tsp [cinnamon](https://amzn.to/2A8douh) - pinch of salt Cook Mode Prevent your screen from going dark * 1. In a tall glass (I like to use a jar) add in the instant coffee, granulated sugar, any flavourings if using and hot water/milk. Stir until sugar is dissolved. 2. Whisk the mixture until frothy (see notes in blog post for best equipment). Depending on the appliance/equipment you use, this can take anywhere from 2 minutes to 5 minutes (see notes). 3. For an iced coffee, add ice to a cup, pour milk into the cup and top it off with about 1/3 of the whipped coffee. For a hot version, heat the milk and then add whipped coffee on top. Stir the frothy coffee throughly into the milk to desired consistently. 4. Store leftovers in the fridge for up to 2 days. If you find the bottom of the jar losing its fluffiness, re-whip until frothy again. ### Notes - For Drip Coffee: Use 2 tbsp of strong espresso + 2 tbsp of sugar and whisk until foamy. - Helpful Equipment: [electric hand mixer](https://amzn.to/33QxuY6) (my personal favourite), [strong milk frother](https://amzn.to/2JlxDcD), [stand mixer,](https://amzn.to/33QMGoa) [matcha whisk](https://amzn.to/33QMGoa), [whisk](https://amzn.to/33RBZBP), mason jar - Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) for just the whipped coffee. - Prep Time: 10 minutes - Category: Beverages - Method: Mixing - Cuisine: gluten free, Vegan ### Nutrition - Serving Size: 1 serving - Calories: 67 - Sugar: 16 - Sodium: 8\.6mg - Fat: 0 - Saturated Fat: 0 - Unsaturated Fat: 0 - Trans Fat: 0 - Carbohydrates: 16 - Fiber: 0 - Protein: 0 - Cholesterol: 0 #### SAVE IT FOR LATER! ↓ ![dalgona coffee in a cup recipe graphic for pinterest](https://okonomikitchen.com/wp-content/uploads/2020/03/dalgona-whipped-coffee-recipe-683x1024.jpg) Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen\! Konnichiwa About Lisa I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes. * Related Recipes * ![](https://www.okonomikitchen.com/wp-content/uploads/2023/07/email-cta.png) subscribe ***
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