Save I was halfway through a video call when I spotted my friend in Seoul casually whipping something brown and glossy in a bowl. She held it up to the camera, grinning, and said, "You have to try this." That weekend, I stood in my kitchen with instant coffee, brown sugar, and a whisk, skeptical that something so simple could taste that good. Four minutes later, my arm was tired, but the foam was perfect—thick, shiny, and smelling like a caramel dream.
The first time I made this for my sister, she didn't believe it was homemade. She kept asking if I'd bought it from somewhere and was just pretending. When I showed her the empty bowl with coffee foam still clinging to the sides, she laughed and immediately asked me to teach her. Now she makes it every Sunday morning and sends me photos of her increasingly creative toppings.
Ingredients
- Instant coffee: This is non-negotiable—brewed coffee won't whip. I use whatever brand I have, but darker roasts give a richer flavor that balances the sweetness beautifully.
- Dark brown sugar: The molasses in it creates that caramel depth. I pack it into the spoon like I'm measuring for cookies, and it makes all the difference.
- Hot water: Just enough to dissolve everything. I boil the kettle and let it cool for thirty seconds so it's hot but not scalding.
- Milk: I switch between oat milk and whole milk depending on my mood. Oat milk makes it extra creamy and frothy when you stir it all together.
- Ice cubes: I fill the glass almost to the top because I love how the cold milk contrasts with the foam.
- Ground cinnamon: A tiny pinch on top smells like autumn and cuts through the sweetness just enough.
Instructions
- Whip the coffee mixture:
- Combine the instant coffee, brown sugar, and hot water in a bowl. Use a hand whisk or electric mixer and beat it for 2 to 4 minutes until it turns thick, glossy, and holds soft peaks like meringue. Your arm will feel it if you whisk by hand, but the texture is worth every second.
- Prepare the glasses:
- Fill two glasses with ice cubes and pour a cup of milk into each. I like to use clear glasses so you can see the layers form when you add the foam on top.
- Layer the whipped coffee:
- Spoon the fluffy coffee mixture over the milk, dividing it evenly between the two glasses. It should sit on top like a cloud, and the contrast is honestly just beautiful.
- Garnish and serve:
- Sprinkle a pinch of cinnamon over the foam, or drizzle a little brown sugar syrup if you're feeling extra. Serve it right away with a spoon or straw, and stir before drinking to blend the flavors together.
Pin it One rainy afternoon, I made this for my neighbor who'd had a rough week. She sat at my kitchen table, stirring the foam into her milk slowly, and said it was the first time in days she'd felt calm. We didn't talk much after that, just sipped our drinks and listened to the rain. Sometimes a drink is more than a drink.
Flavor Variations
I've tried this with light brown sugar when I ran out of dark, and it worked fine but tasted a little less complex. Coconut sugar gives it an almost toffee-like sweetness that's really interesting. If you want it stronger, add an extra half tablespoon of instant coffee, but be warned—it gets intense fast.
Making It Vegan
I use oat milk most of the time now because it froths up beautifully when you stir everything together. Almond milk works too, though it's a bit thinner. Soy milk can taste a little beany to me, but some people love it. Just make sure whatever you use is cold from the fridge for the best texture.
Serving and Storage
This is best made fresh, but I've stored leftover whipped coffee in a jar in the fridge for up to two days. It deflates a little, but you can re-whip it for thirty seconds and it comes back to life. The milk and ice should always be added right before serving, or it gets watery and sad.
- Use a clear glass to show off the layers—it makes it feel special even on a weekday.
- If you're making it for a crowd, double or triple the whipped coffee and keep it in the fridge until guests arrive.
- Leftover foam is great spooned over vanilla ice cream for an unexpected dessert.
Pin it Every time I make this, I think about that video call and my friend's messy kitchen in Seoul. It's funny how a simple drink can carry a memory like that, warm and sweet and completely yours.
Frequently Asked Questions
- → What coffee works best for dalgona latte?
Instant coffee with a strong, bold flavor ensures the whipped mixture forms thick, glossy peaks and delivers a rich taste.
- → Can I use plant-based milk?
Yes, oat, almond, or soy milk work well for the latte base and complement the caramel sweetness nicely.
- → How long should I whisk the coffee mixture?
Whisk vigorously for about 2 to 4 minutes until the mixture is thick, glossy, and holds soft peaks.
- → What toppings enhance this beverage?
A pinch of ground cinnamon or a drizzle of extra brown sugar syrup adds warm, sweet notes to elevate the flavor.
- → Can I adjust the sweetness?
Yes, using light brown sugar or substituting coconut sugar offers a different sweetness level and flavor profile.