4 Ingredient Magic Whipped Dalgona Coffee vs. Iced Greek Frappé
4 Ingredient Magic✨Whipped Dalgona Coffee vs. Iced Greek Frappé is a easy Korean / Greek recipe that serves 2. 110 calories per serving. Recipe by emmymade on YouTube.
Prep: 5 min | Cook: 5 min | Total: 15 min
Cost: $0.68 total, $0.34 per serving
Ingredients
- 2 tablespoons Instant Coffee (Nescafé or any good quality instant coffee granules)
- 2 tablespoons Granulated Sugar (Fine white sugar)
- 2 tablespoons Water (Room‑temperature)
- 2 teaspoons Instant Coffee (For Greek Frappé (Metrios) – separate portion)
- 2 teaspoons Granulated Sugar (For Greek Frappé (Metrios) – separate portion)
- 2 tablespoons Water (For Greek Frappé (Metrios) – to dissolve coffee and sugar)
- 1 cup Milk (Cold, any type (dairy or plant‑based) for Dalgona coffee; optional for Frappé)
- 1 cup Ice Cubes (Crushed or whole cubes for serving)
Instructions
Measure Ingredients
Measure 2 Tbsp instant coffee, 2 Tbsp granulated sugar, and 2 Tbsp water into a mixing bowl for the Dalgona foam. In a separate small container, measure 2 tsp instant coffee, 2 tsp sugar, and 2 Tbsp water for the Greek Frappé.
Time: PT2M
Whip Dalgona Foam
Using the electric hand mixer (or frother), beat the Dalgona mixture on high speed until it becomes thick, glossy, and forms stiff peaks (about 2‑3 minutes). The color should turn caramel‑brown.
Time: PT3M
Whip Greek Frappé (Metrios)
In a small cup or ramekin, combine the 2 tsp coffee, 2 tsp sugar, and 2 Tbsp water. Using the mini whisk or frother, beat until a light, airy foam forms (about 1‑2 minutes). The foam will have slightly larger bubbles than the Dalgona.
Time: PT2M
Assemble the Drinks
Fill two glasses with ice cubes. For the Dalgona coffee, pour 1 cup cold milk over the ice, then spoon the whipped Dalgona foam on top. For the Frappé, add the foam to the glass, then slowly pour cold water (or extra milk if desired) until the glass is full, allowing the foam to sit on top.
Time: PT3M
Serve and Enjoy
Serve immediately. Stir the Dalgona coffee gently with a spoon before drinking to blend the foam with the milk, or sip through a straw for a layered experience. The Frappé can be enjoyed as‑is or stirred to combine the foam with the liquid.
Time: PT1M
Nutrition Facts
- Calories
- 110
- Protein
- 6 g
- Carbohydrates
- 20 g
- Fat
- 3 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk
Ingredient Substitutions
- Instead of Instant Coffee: Korean instant coffee powder, Espresso powder
- Instead of Granulated Sugar: Caster sugar, Honey (use less, adjust sweetness)
- Instead of Water: Milk (for a richer foam, but changes flavor)
- Instead of Instant Coffee: Korean instant coffee powder
- Instead of Granulated Sugar: Caster sugar
- Instead of Water: Milk
- Instead of Milk: Almond milk, Oat milk, Soy milk
- Instead of Ice Cubes: Frozen coffee cubes
Equipment Needed
- Mixing Bowl
- Electric Hand Mixer or Battery‑Operated Frother
- Mini Whisk or Small Hand Frother
- Measuring Spoons
- Glass (8‑oz)
- Spoon (optional)
Critical Steps — Do Not Skip
- Whipping the coffee‑sugar‑water mixture until stiff peaks form (both Dalgona and Frappé).
- Gentle pouring of liquid over the foam to preserve the airy texture.
Chef Tips from the Video
- For an extra caramel note, lightly caramelize the sugar in a pan before adding water and coffee.
- A pinch of sea salt on top of the Dalgona foam enhances the coffee flavor.
- Use a chilled glass to keep the drink colder longer.
Troubleshooting
Foam does not become stiff and stays grainy.
Continue mixing for another minute; ensure the coffee and sugar are fully dissolved. Using a higher‑quality instant coffee improves foam stability.
Foam collapses quickly after whipping.
Whip until just before stiff peaks; over‑whipping incorporates too much air and destabilizes the foam. Keep the bowl and beaters clean and dry.
Drink is too bitter.
Add a little more sugar to the base mixture or use a milder instant coffee brand.
Storage
Refrigerator: Foamed coffee can be kept in an airtight container for up to 24 hours; stir gently before re‑using.
Freezer: Not recommended – the foam loses its texture when frozen.
Room temperature: Do not store at room temperature for more than 2 hours due to bacterial growth.
Make-Ahead Tips
- The foam can be prepared up to 2 hours ahead and stored in the fridge; give it a quick whisk before serving.
- Measure all dry ingredients in advance and keep them in a small bowl for faster assembly.
Frequently Asked Questions
What is the cultural significance and history of Dalgona coffee in Korean cuisine?
Dalgona coffee became a global sensation after appearing in the Korean TV series "Squid Game" in 2021, but the foam technique originates from traditional Korean street candy called dalgona, a caramelized honey‑like treat that is pressed into a flat disc with a stamp.
What is the cultural significance and origin of the Greek Frappé (Metrios) in Greek cuisine?
The Greek Frappé was invented in 1957 at the Thessaloniki International Trade Fair. It was created using instant coffee, water, and sugar, offering a quick, frothy iced coffee that became a staple of Greek café culture, especially during hot summer months.
What are the traditional regional variations of Dalgona coffee in Korea?
In Korea, Dalgona coffee is typically served over milk (cold or hot) and may be flavored with cocoa or matcha. Some regional cafés add a drizzle of caramel or a sprinkle of cinnamon on top of the foam for extra flavor.
What are the traditional regional variations of the Greek Frappé in Greece?
Greek Frappé can be ordered as "sketos" (no sugar, no milk), "metrios" (medium sweet), "glykos" (sweet), or "me gala" (with milk). Some cafés also add a splash of vanilla syrup or a dusting of cocoa powder.
What occasions or celebrations is Dalgona coffee traditionally associated with in Korean culture?
While not tied to a specific holiday, Dalgona coffee is popular as a trendy, Instagram‑worthy treat among young Koreans and is often enjoyed during gatherings, study sessions, or as a refreshing summer beverage.
What are the most common mistakes to avoid when making Dalgona coffee or Greek Frappé at home?
Common errors include under‑whipping (resulting in a watery mixture), over‑whipping (causing collapse), using low‑quality instant coffee, and adding too much water which dilutes the foam. Measure ingredients precisely and stop mixing as soon as stiff peaks form.
Why does this recipe use a 1:1:1 ratio of coffee, sugar, and water for Dalgona coffee?
The 1:1:1 ratio creates the right balance of sweetness and coffee intensity while providing enough liquid for the sugar to dissolve and the coffee particles to trap air, resulting in a stable, glossy foam.
Can I make Dalgona coffee or Greek Frappé ahead of time and how should I store them?
Yes, you can whip the foam ahead and keep it in an airtight container in the refrigerator for up to 24 hours. Before serving, give it a quick whisk to revive the texture and then spoon it over fresh milk or water.
What texture and appearance should I look for when the Dalgona foam is ready?
The foam should be thick, glossy, and hold stiff peaks that stand up when the whisk is lifted. It should have a caramel‑brown color and a smooth, meringue‑like surface.
How do I know when the Greek Frappé foam is done?
The Frappé foam is ready when it becomes light, airy, and slightly glossy, with larger bubbles than Dalgona foam. It should double in volume and hold its shape when the whisk is lifted.
What does the YouTube channel emmymade specialize in?
The YouTube channel emmymade specializes in approachable, home‑cooking tutorials that blend fun, cultural insights with clear step‑by‑step instructions, often focusing on trendy or comfort‑food recipes.
How does the YouTube channel emmymade's approach to coffee drinks differ from other cooking channels?
emmymade combines cultural storytelling (like the history of dalgona candy and Greek frappé) with practical tips such as equipment alternatives, making the coffee‑drink tutorials both educational and highly adaptable for home cooks.
Last updated: September 4, 2026
