2 tbsp instant coffee granules

2 tbsp sugar

2 tbsp hot water (90-95°C)

1 cup milk (dairy or plant-based)

4–5 ice cubes (optional, for iced Dalgona coffee)

Cocoa powder (optional, for garnish)

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Measure all ingredients and have them ready.
In a bowl, combine instant coffee granules, sugar, and hot water (90-95°C).
Whisk using a hand whisk or electric mixer until it forms stiff peaks and a creamy golden color. Electric mixer takes 2 minutes, hand whisking can take 5-7 minutes.
Fill a glass with ice cubes and pour in your choice of milk, leaving space at the top for the whipped coffee.
Spoon the whipped coffee mixture onto the milk. It should float beautifully on top.
Optional: Garnish with cocoa powder or cinnamon for extra flavor.

Use hot water (90-95°C) for better foam stability.

Customize by adding flavored syrups or adjusting sweetness.

Dalgona coffee is best enjoyed immediately, but leftover whipped coffee can be stored in the fridge for up to 2 days.