Ever wanted to make Dalgona Coffee but didn't have instant coffee? Or just prefer the taste of regular brew coffee? In this post I show you how to make whipped coffee without instant coffee. Even more delicious, and a great simple dessert!
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I think we can all remember spring of 2020 and the popularity of certain TikTok recipes. The Dalgona Coffee recipe was one of those, and it soon became one of the most popular coffee recipes.
And no wonder - it's so simple! Also known as beaten coffee, it's basically instant coffee mixed with sugar to a custard like consistency, served over cold milk.
For my perfect whipped coffee recipe I needed to change two things:
- Brew coffee - tastier than instant coffee, and yes, you can whip it too!
- More coffee - coffee froth with milk just isn't enough caffeine for me!
Why you will love this recipe
- It's pretty quick to make - 10 minutes of whipping is all you need
- It's easy - with the right amount of sugar creating that delicious foam is easy-peasy
- It's even more delicious since brew coffee has so much better flavor than instant coffee
- It has more caffeine if you're like me and enjoy your coffee drinks strong
- Coffee and dessert in one - this sweet coffee drink can serve as both
- You can prep it ahead - perfect for dinner parties
What you need to make it
Ingredient notes
- Strong brewed coffee: Should be strong both for the flavor and the whipping properties
- Sugar: You need a lot of sugar for the coffee to whip properly, so do follow the amounts stated - or add even more
- Hot coffee is used for whipping, starting from hot allows the sugar to melt into it and makes for a better whip
- Cold coffee and cold milk is used to serve
- Extra seasoning can be added: vanilla sugar, vanilla extract and cocoa powder are great variations. Either add it to the cold coffee and milk, or to the whipped coffee after whipping.
Ingredient substitutions
- Strong brewed coffee can be swapped for espresso
- Sugar: You can use white sugar, coconut sugar or brown sugar. You can also swap it for sweetener, but the amount needed will vary with the type.
- Cold coffee and cold milk can be swapped one for the other and combined in whatever ratio suits your tastebuds
How to make it
- Place hot brew coffee and sugar in a mixing bowl
- Stir to combine, using a spoon, then mix with an electric whisk. Use a stand mixer or a hand mixer, start on low and increase the speed as you go.
- You are done when you have a custard-like foam. The mixture does not have to form solid peaks, but should feel thick and creamy, a soft meringue-like texture.
- To serve, pour cold coffee in a glass
- Add cold milk
- Top with whipped coffee, and serve!
Tips & tricks
- Use an electric whisk - it will take a very long time with a manual whisk
- It will take longer to whip then when using instant coffee
- Do not serve on a hot beverage as the whipped coffee can then melt
- Prep ahead: Make the whipped coffee ahead of time and store in the refrigerator for a couple of hours. Whip quickly just before serving.
- Make ahead: Make the entire coffee drink ahead of time and store covered in the refrigerator for a couple of hours. A perfect make-ahead dessert for your dinner party!
Recipe FAQ
Yes, you can use regular coffee or espresso. The whipped coffee will not come out as stiff, but stiff enough. Just make sure to use equal parts coffee and sugar.
Yes, just brew it strongly and use at least as much sugar as coffee.
If your whipped coffee is not whipping you have most likely not added enough sugar. Add a bit more and see if it helps!
More quick & easy desserts
If you're looking for more quick & easy desserts, check out these recipes!
And if you're looking for an even simpler coffee drink - don't miss this Vanilla Iced Coffee.
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Whipped Coffee without Instant Coffee
Print RateIngredients
- ¼ cup hot strong brewed coffee
- ¼ cup white sugar
- ½ cup cold strong brewed coffee
- ½ cup cold milk
Instructions
- Place hot coffee and sugar in a mixing bowl, mix to combine.¼ cup hot strong brewed coffee, ¼ cup white sugar
- Whip with an electrical whisk until fluffy and creamy, and sort of like a soft meringue in texture. This can take up to 10 minutes.½ cup cold strong brewed coffee, ½ cup cold milk
- Pour cold coffee and milk in a glass. Top with the whipped coffee, and serve!
Equipment (may contain affiliate links)
- Measuring cups
Notes
Ingredient notes
- Strong brewed coffee: Should be strong both for the flavor and the whipping properties
- Sugar: You need a lot of sugar for the coffee to whip properly, so do follow the amounts stated - or add even more
- Hot coffee is used for whipping, starting from hot allows the sugar to melt into it and makes for a better whip
- Cold coffee and cold milk is used to serve
- Extra seasoning can be added: vanilla sugar, vanilla extract and cocoa powder are great variations. Either add it to the cold coffee and milk, or to the whipped coffee after whipping.
Ingredient substitutions
- Strong brewed coffee can be swapped for espresso
- Sugar: You can use white sugar, coconut sugar or brown sugar. You can also swap it for sweetener, but the amount needed will vary with the type.
- Cold coffee and cold milk can be swapped one for the other and combined in whatever ratio suits your tastebuds
Tips & tricks
- Use an electric whisk - it will take a very long time with a manual whisk
- It will take longer to whip then when using instant coffee
- Do not serve on a hot beverage as the whipped coffee can then melt
- Prep ahead: Make the whipped coffee ahead of time and store in the refrigerator for a couple of hours. Whip quickly just before serving.
- Make ahead: Make the entire coffee drink ahead of time and store covered in the refrigerator for a couple of hours. A perfect make-ahead dessert for your dinner party!
- Â
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
E
It didn't whip, but I can't entirely fault the recipe. I was doing it by hand and gave up (no hand mixer and stand mixer is for large quantities not a 1/2 cup of liquid). Let it sit 20 seconds and the darker brown immediately started to come back (it did get very foamy, but that's not dalgona). I added an extra tbsp of sugar and winged it with a 1/2 tsp of veg oil because fat is also part of the whipping process. Did not help. I will say that the terminology is not amateur coffee consumer. I don't know what "strong brew" means. It would help if you clarified, but I'm sure looking up "espresso" would have helped me quicker. It's too sweet. Even for a dessert. It's way sweeter than the coffee ice cream flavor of the instant coffee version which calls for 2 Tbsp of sugar. To offset this sweetness I added the whole thing to another cup of coffee. So now I essentially have a bowl of coffee and it's still really sweet. I'll have to figure out what to do with it later. I can't drink it as is. A 1/4 cup of sugar for one coffee drink is crazy.
Emmeline Kemperyd
Hi, you have to use an electric whisk for this otherwise it will never come out as it should. Regarding the sweetness, you need that much sugar to make it whip up. If making it with instant coffee you might be able to get away with less, but not when following a recipe where the point is to NOT use instant coffee 🙂
/Emmeline
Amanda
Sadly I'm another negative result. I even did use the electric mixer cuz the frother didn't work. I did over 10 minutes with the frother and 10 with the electric hand mixer. I did add strong brew from my ninja coffee maker set to the rich setting. This ninja is a but more basic model from my original that got damaged. It only has 3 settings for brew strength, classic/rich/over ice. Maybe i should try the over ice one since it's more concentrated for iced coffees. I guess I will update when I do so. Sugar ratio seemed to do nothing. I'm sure there's some little tweaks that make this recipe work well for some, but I don't know what yet. Lol. Will give one more go.
Emmeline Kemperyd
Hi Amanda! I'm sorry to hear that. Not sure if this recipe will work with any automatic coffee settings since you need to make the coffee REALLY strong, it's better to use a regular coffee maker so you can increase the amount of coffee grounds you use. The over ice setting might work, but I would highly recommend adjusting the grounds yourself instead. Not sure if that is possible with your model as I haven't used it myself. /Emmeline
Anna
Mine whipped up just fine. I doubled the recipe so there was more in the bowl to whip.
Laura
Wish I read the comments. Doesn’t work. I tried adding extra sugar and whipped for up to 17 min. I used strong brew hot coffee and cane sugar. Did not whip up at all.
Emmeline Kemperyd
Hi Laura! Sorry it didn't work out for you. I haven't tried this with cane sugar just with regular white sugar, so that might have been the issue. /Emmeline
Kaitlyn Flynn
This ratio did not work, i mixed for 10 mins using the ratio of hot coffee and sugar given, even used a little more sugar and nothing ever came from my whipping.
Emmeline Kemperyd
Hi Kaitlyn, sorry to hear that! Did you use really strong brew coffee? /Emmeline
Rach
Classic how to keep an idiots busy for hours. I mixed for about 25 minutes thinking that it would cream at any time. I gave up when it stayed pretty much like coffee flavored simple syrup. Maybe adding whipping cream would help.
Emmeline Kemperyd
Hi Rach! Sorry to hear that. Did you make the coffee really strong and try adding more sugar when it didn't thicken? /Emmeline
Hollie
Doesn't work
Sherry
It's a little sweet, but very delicious!
Emmeline Kemperyd
Hi Sherry! Very sweet, yes 🙂 It needs all that sugar to foam up and stabilize as it should. I like it instead of a dessert but would not switch my mornining coffee for it 😉 /Emmeline