World's Best Dalgona Coffee Recipes to Make at Home (3 Ways)

Ingredients

• 1.5 tablespoons Instant Coffee (freeze‑dried, equivalent to two 2‑g packets)
• 6 teaspoons Granulated Sugar (divided equally among the three drinks)
• 1.5 tablespoons Hot Water (for dissolving coffee in the classic version)
• 3 cups Milk (any type) (use oat, cow, almond, or any plant‑based milk; divided among drinks)
• as needed Ice Cubes (for serving over ice)
• 0.25 cup Heavy Cream (extra‑cold, for the matcha version)
• 0.5 teaspoon Vanilla Extract (adds flavor to the matcha foam)
• 2 teaspoons Matcha Powder (culinary grade; use 1 tsp ceremonial for a finer flavor)
• 2 cups Coconut Almond Milk Blend (used as the base milk for matcha and golden milk drinks)
• 0.5 teaspoon Turmeric Powder (for golden milk foam)
• 0.125 teaspoon Ground Cinnamon (for golden milk foam and garnish)
• 0.125 teaspoon Ground Ginger (for golden milk foam)
• 1 pinch Black Pepper (activates turmeric’s anti‑inflammatory properties)
• 2 Egg Whites (large eggs, yolks saved for another use)

Instructions

1. Classic Coffee Dalgona Foam

   Add 1.5 Tbsp instant coffee, 2 tsp sugar, and 1.5 Tbsp hot water into a mixing bowl. Using the electric hand mixer, whisk on high speed until the mixture becomes a thick, pale‑golden foam with stiff peaks (about 1 minute).

   Time: PT1M

2. Assemble Classic Coffee Drink

   Fill a glass with ice, pour milk up to three‑quarters full, then spoon the coffee foam on top using a cookie scoop. Optionally stir gently before drinking.

   Time: PT1M

3. Matcha Dalgona Foam

   In a clean bowl, whisk 0.25 cup extra‑cold heavy cream with 2 tsp sugar and 0.5 tsp vanilla extract until soft peaks form (about 1 minute). Add 2 tsp matcha powder and continue whisking until the foam is glossy, soft, and holds a cloud‑like shape (another 1 minute).

   Time: PT2M

4. Assemble Matcha Drink

   Fill a glass with ice, pour the coconut‑almond milk blend up to three‑quarters full, then top with the matcha foam using a cookie scoop. Dust lightly with extra matcha powder for color.

   Time: PT1M

5. Golden Milk Dalgona Foam (Bain‑Marie)

   Bring a saucepan of water to a gentle boil. Place a heat‑proof bowl over the saucepan (bain‑marie) and add 2 tsp sugar, 0.5 tsp turmeric, 0.125 tsp cinnamon, 0.125 tsp ginger, a pinch of black pepper, and 2 egg whites. Whisk continuously over the hot steam until the mixture becomes thick, glossy foam with stiff peaks (about 2 minutes).

   Time: PT2M

   Temperature: Near boiling (steam)

6. Assemble Golden Milk Drink

   Fill a glass with ice, pour coconut‑almond milk blend up to three‑quarters full, then spoon the golden milk foam on top. Lightly dust with a pinch of cinnamon.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

12 g

Fat

8 g

Fiber

0 g

Ingredient Substitutions

• Instead of Instant Coffee: Espresso powder
• Instead of Granulated Sugar: Honey, Maple syrup (adjust amount)
• Instead of Milk (any type): Soy milk, Almond milk
• Instead of Heavy Cream: Half‑and‑half (will be less stable)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Matcha Powder: Green tea powder (lower quality)
• Instead of Coconut Almond Milk Blend: Coconut milk, Almond milk
• Instead of Turmeric Powder: Fresh turmeric (grated)
• Instead of Ground Cinnamon: Cinnamon stick (ground before use)
• Instead of Ground Ginger: Fresh ginger (minced)
• Instead of Egg Whites: Aquafaba (1/4 cup)

Equipment Needed

• Mixing Bowl
• Electric Hand Mixer
• Manual Whisk (optional)
• Cookie Scoop (optional)
• Saucepan
• Heat‑Proof Bowl (for bain‑marie)
• Glass Serving Cups
• Measuring Spoons
• Spatula or Spoon

Critical Steps — Do Not Skip

• Whisk the coffee mixture until stiff peaks form; under‑whipped foam will be watery.
• Add matcha after cream reaches soft peaks to keep color vibrant.
• Use a bain‑marie for the egg‑white foam to safely cook the whites without scrambling.

Chef Tips from the Video

• For an extra‑creamy coffee drink, use a splash of vanilla‑flavored oat milk in the base.
• A pinch of sea salt in the coffee foam balances bitterness.
• If you prefer a sweeter drink, add an extra half‑teaspoon of sugar to the foam before whipping.

Troubleshooting

Storage

Refrigerator: Foam can be kept in a sealed container for up to 2 hours; milk should be refrigerated and used within 3 days.

Freezer: Not recommended for foam as texture changes.

Room temperature: Serve immediately; foam will deflate if left at room temperature for more than 30 minutes.

Make-Ahead Tips

• Prepare each foam ahead of time and store in the refrigerator; give it a quick whisk before serving.
• Pre‑measure all dry ingredients into small bowls for faster assembly.
• Keep the milk chilled until ready to pour to maintain a refreshing drink.

Frequently Asked Questions