Remember when Dalgona Coffee took over TikTok and Instagram during 2020? The whipped coffee trend had everyone making that fluffy, cloud-like topping. Well, it’s still incredibly popular—40,000 people search for it every month.
But here’s what nobody tells you: Most people get the ratio wrong, which is why their Dalgona deflates or tastes too bitter. I’m going to show you the exact sugar ratio that makes it work perfectly every time.
What Is Dalgona Coffee?
Dalgona Coffee is a Korean whipped coffee drink made by beating equal parts instant coffee, sugar, and hot water into a fluffy meringue-like foam. You then spoon this cloud of whipped coffee over cold or hot milk.
The name comes from “dalgona,” a Korean honeycomb toffee candy that the whipped coffee resembles in color and texture.
The Secret Ratio (Why Most Recipes Fail)
Here’s the crucial part most recipes get wrong: You MUST use equal parts of all three ingredients. Not “about equal”—EXACTLY equal.
The magic ratio: 1:1:1
- 2 tablespoons instant coffee
- 2 tablespoons granulated sugar
- 2 tablespoons hot water
If your ratio is off even slightly, it won’t whip properly. Too much water = soupy mess. Too little sugar = deflates immediately. The chemistry requires this exact balance.
Ingredients You’ll Need
For the Whipped Coffee:
- 2 tablespoons instant coffee (must be instant, regular won’t work)
- 2 tablespoons granulated white sugar
- 2 tablespoons hot water (just off boiling)
For Serving:
- 1 cup milk (any type works)
- Ice cubes (for iced version)
- Optional: Cocoa powder or cinnamon for dusting
How to Make Dalgona Coffee (Step-by-Step)
Step 1: Combine Ingredients
In a medium bowl, add 2 tablespoons instant coffee, 2 tablespoons sugar, and 2 tablespoons hot water. Make sure you measure precisely—use actual measuring spoons, not regular spoons.
Step 2: Whip Until Fluffy
Using a hand mixer, whisk, or milk frother, whip the mixture. Here’s what to expect:
- 0-2 minutes: Dark liquid, nothing happening
- 2-4 minutes: Starts to lighten and thicken
- 4-6 minutes: Becomes fluffy and holds peaks
- Done: Light brown, thick, holds stiff peaks (like meringue)
By hand: 8-12 minutes of vigorous whisking
With hand mixer: 2-4 minutes
With milk frother: 3-5 minutes
Step 3: Prepare Your Milk
Fill a glass with ice and 1 cup of cold milk for iced version. Or heat milk to 150°F for hot version.
Step 4: Top and Serve
Spoon the whipped coffee on top of your milk. Don’t stir yet! Take a photo (you know you want to). Then stir it all together before drinking for the full flavor experience.
Why You Must Use Instant Coffee
Regular ground coffee or espresso will NOT work for Dalgona. Here’s why:
- Instant coffee is freeze-dried with stabilizers that help it whip
- Ground coffee doesn’t dissolve, it just makes grainy foam
- Espresso powder works but instant coffee is better
- The type of instant coffee doesn’t matter much—cheap works fine!
If you want better coffee flavor in general, check out our guide to quality instant coffee brands, but honestly, even store-brand instant works for Dalgona.
Common Problems & Solutions
Problem: Won’t whip/stays liquid
Solution: Check your ratio—you need EXACTLY 1:1:1. Also make sure water is hot enough (near boiling).
Problem: Deflates after a few minutes
Solution: You didn’t whip it long enough. Keep going until it holds stiff peaks and doesn’t drip when you lift the whisk.
Problem: Too bitter
Solution: The 1:1 coffee-to-sugar ratio is strong. For sweeter version, use 1.5 or 2 tablespoons sugar instead.
Problem: Sinking into milk
Solution: Your whipped coffee isn’t thick enough. Whip longer until it’s very stiff.
Flavor Variations
- Mocha Dalgona: Add 1 tablespoon cocoa powder to whipping mixture
- Vanilla Dalgona: Add 1/2 teaspoon vanilla extract
- Cinnamon Dalgona: Dust with cinnamon before serving
- Matcha Dalgona: Replace instant coffee with matcha powder
- Less Sweet: Reduce sugar to 1.5 tablespoons (minimum for proper whipping)
Hot vs Iced Dalgona
Iced Dalgona (Most Popular):
- Fill glass with ice
- Add cold milk
- Top with whipped coffee
- Creates beautiful layers
- Refreshing and Instagram-worthy
Hot Dalgona (Cozy Version):
- Heat milk to 150-160°F
- Pour into mug
- Top with whipped coffee
- The whipped coffee melts slightly
- Stir for hot latte-like drink
Make It Ahead
Good news: You can prep the whipped coffee in advance!
- Refrigerator: Store in airtight container for up to 3 days
- Re-whip: Give it a quick 30-second whip before using
- Batch it: Triple the recipe, store extra for quick drinks all week
Dalgona vs Regular Coffee
| Feature | Dalgona Coffee | Regular Iced Coffee |
|---|---|---|
| Preparation Time | 5-6 minutes | 2 minutes |
| Instagram Factor | Very High | Low |
| Caffeine | ~60mg | ~95mg |
| Sweetness | Very Sweet | Customizable |
| Coffee Type | Must use instant | Any brewed coffee |
FAQ
Can I use a blender?
Not recommended. Blenders don’t incorporate enough air. Hand mixer or whisk works best.
Can I use brown sugar?
White sugar whips better, but brown sugar works if that’s all you have. It will be slightly darker and have a molasses flavor.
How many servings does this make?
The basic recipe (2 tbsp each) makes 1 large or 2 small servings. Double it for 2-3 drinks.
Can I make it without sugar?
No. The sugar is essential for the whipping chemistry. Sugar substitutes like Splenda won’t work.
What’s the best milk to use?
Any milk works! Whole milk, oat milk, almond milk, even coconut milk. Your choice won’t affect the whipped coffee.
The Bottom Line
Dalgona Coffee is still popular for a reason—it’s fun to make, looks amazing, and tastes like a dessert coffee drink. The key is nailing that 1:1:1 ratio and whipping it until your arm hurts (or using a hand mixer like a smart person).
Yes, it’s sweet. Yes, it uses instant coffee. But it’s also incredibly satisfying to make that perfect cloud of whipped coffee. And once you master the proper ratios, you’ll nail it every time.
