Whipped Cappuccino Foam (Dalgona Coffee)
Whip up a batch and keep it in the fridge for up to two weeks of instant cappuccinos.
Dalgona is a coffee drink that spread worldwide thanks to its thick, pale foam floating over cold or hot milk. The idea rests on whipping just three equal parts, instant coffee, sugar, and water, until they turn into an airy cream. Simple in ingredients yet striking to look at, and you can whip up a batch to keep for later.
How to Prepare
Combine the instant coffee, sugar, and water (equal small cups) in a bowl.
Whip for about 5 minutes until the mixture is thick, pale, and foamy.
To serve, spoon some foam into a glass and top with milk (or water for black coffee). Use clear glasses to show off the foam layer.
Store the whipped concentrate in the fridge for up to two weeks.
Made it? Rate this recipe
Use equal parts instant coffee, sugar, and water, and keep whipping until it holds soft peaks.
Ingredient Swaps
You can reduce the sugar or use an alternative sweetener, keeping in mind that sugar helps the foam hold its shape. Instead of dairy milk, use a plant milk such as almond or oat. For a black version, serve the foam over water instead of milk as in the recipe.
Common Questions
Why won't my foam whip up?
Make sure you use instant coffee and equal parts coffee, sugar, and water, and whip vigorously until it pales and thickens.
Can I whip it by hand?
Yes, but it takes more effort and time; an electric whisk is faster and more reliable for a thick texture.
How long does the foam keep?
Store it in a sealed container in the fridge for up to two weeks, and stir it a little before using.
Does it work with hot and cold milk?
Yes, spoon it over cold or hot milk as you like, and clear glasses show off the layers nicely.
Why does the coffee have to be instant?
Instant coffee has components that trap air and form the foam, while regular ground coffee does not give the same result.
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