This whipped coffee is what I imagine a coffee cloud would taste like—soft, fluffy, and almost too pretty to drink. The best part? You only need 3 simple ingredients and a few minutes to whip up something that looks (and tastes) way fancier than it is.
It’s the only way you’ll ever see me drinking instant coffee —and once you try it, you’ll understand why. It’s perfect for when you’re in the mood for an iced coffee that feels like a treat but takes minimal effort. Serve it over your favourite milk and ice, or use it as a dessert-style topping.
If you’re not a fan of overly strong coffee, this works best as a layer or stirred in, not on its own. And yes, it stores well in the fridge for a few days or even in the freezer for future coffee cravings!
What Is ‘Dalgona Coffee’?
Dalgona coffee is a whipped coffee drink that became wildly popular during the 2020 lockdown, especially on TikTok and Instagram. It originated in South Korea and is named after a traditional Korean honeycomb toffee called dalgona, which has a similar colour and texture.
To make it, you simply whip together equal parts instant coffee, sugar (or in your case, honey), and hot water until it becomes thick, frothy, and mousse-like. You then spoon it over a glass of cold or hot milk. The contrast between the fluffy top and the smooth milk underneath is what makes it so satisfying to drink. It’s basically a café-style drink you can make at home with just three simple ingredients—and no fancy equipment needed!
Instant Coffee Magic
There’s something a bit magical about whipped coffee—especially when you realise it’s made with humble instant coffee. With just hot water, honey, and a whisk, you get a velvety, cloud-like mousse that looks (and tastes) like a coffee shop treat. It’s fun to make, incredibly satisfying to watch as it transforms, and a great way to elevate everyday ingredients. The magic really lies in the aeration process—when whipped, the coffee traps air bubbles, giving it that rich, creamy texture without any cream. Who knew instant coffee could be this impressive?
Tips
- Use a tall bowl: It makes whipping easier and avoids coffee splatter!
- Electric whisk recommended: You can do it by hand, but it’ll take 10x longer.
- Don’t overdo it: The flavour is strong—best used as a topping or stirred into milk.
- Make ahead: Store in the fridge or freezer so you always have a treat ready.
Swaps
Honey: Maple syrup or agave syrup can be used instead. Keep in mind the flavour will slightly change but the texture should remain the same.
Instant coffee: Use decaf instant coffee if you want a caffeine-free version.
Milk: Any milk works here—dairy, oat, almond, soy, coconut—use what you love.
Electric whisk: If you don’t have one, a regular whisk will work but it will take 10–15 minutes of intense whisking (great arm workout though!).
Storage
Fridge: Store the whipped coffee in an airtight container in the fridge for up to 3–4 days. Give it a quick whisk before using if it starts to deflate slightly.
Freezer: You can freeze it in an ice cube tray. Once frozen, transfer the cubes to a sealed container or bag and use them in iced coffee drinks or smoothies.
More Drinks Recipes
Whipped Coffee
Ingredients
- 10 g instant coffee
- 50 g honey
- 50 ml hot water
Instructions
- Add the ingredients to a large and tall bowl (so you won’t get the backsplash) and with an electric hand mixer whisk until the consistency goes from liquid to super fluffy and amazing (depending on the power of your machine it could take between 2 to 5 minutes).
- You know it is ready when you turn it upside down and it will stay stiff.
- One of the best way to use this mousse is to add to a glass along with ice and milk (I used a plant based milk) for a delicious iced coffee.