Dalgona coffee, also known as whipped coffee, features a dense mousse-like topping made with instant coffee, granulated sugar, and water. Serve hot or cold.
In a medium bowl, combine sugar, instant coffee and water. Whisk vigorously until you form a shiny and smooth mixture (coffee cream), with a mousse-like structure. It will take a considerably long time (around 8 to 10 minutes) to reach a mousse-like structure, be patient. If whisking tires you, use a hand mixer.
Fill a glass with ice and milk and top off with a dollop of the coffee cream.
Notes
Use instant (or decaf) coffee, not regular coffee grounds/beans. The drying process of instant coffee has much to do with the outcome of the frothy consistency. You can also use instant espresso if you like your coffee stronger.
The nutrition facts listed does NOT include the milk. Refer to the serving size on your carton or jug when pouring.
This recipe should yield 2-3 coffees.
I recommend granulated white sugar, as that's what we have tried and had success with. The white sugar stabilizes the mixture and creates a nice dense foam. Other sugars like brown sugar contain more moisture but can still be used - just know the frothy topping will not be as stable.
Try adding 1-2 tablespoons of Kahlua to your milk or top with a dash of cinnamon, cocoa powder, or pumpkin spice.