Pin it I was halfway through a video call when I spotted a jar of instant coffee I'd ignored for months. On a whim, I grabbed brown sugar instead of white, dumped it all in a bowl with hot water, and started whisking. Three minutes later, my arm ached and I had this glossy, caramel-colored cloud that tasted like a expensive café drink. I never went back to plain dalgona after that.
The first time I made this for friends, they thought I'd ordered delivery from some boutique coffee shop. I watched them stir the foam into the milk, tasted it, then immediately asked for the recipe. One of them started making it every Sunday morning, texting me photos of her versions with cinnamon swirls on top. It became our little ritual, even from different kitchens.
Ingredients
- Instant coffee: This is the backbone, the only kind that whips up properly because of its fine texture and lack of oils that prevent foaming.
- Dark brown sugar: Packed tight in the spoon, it melts into the coffee and adds that caramel richness you cant get from granulated sugar.
- Hot water: Just enough to dissolve everything, too much and it wont whip, too little and it clumps.
- Milk: Dairy or plant-based both work beautifully, oat milk makes it extra creamy and almond keeps it light.
- Ice cubes: Essential for that cold contrast against the thick foam, plus they look gorgeous in a clear glass.
- Ground cinnamon: A tiny pinch on top smells like autumn and cuts through the sweetness.
Instructions
- Whip the coffee mixture:
- Combine instant coffee, brown sugar, and hot water in a medium bowl. Whisk hard and fast with a hand whisk or switch to an electric mixer on high, watching it transform from gritty liquid to a thick, glossy cloud in about three minutes.
- Prepare the glasses:
- Drop ice cubes into two tall glasses and pour a cup of cold milk over each. The milk should come about three-quarters up the glass.
- Layer the foam:
- Spoon the whipped coffee evenly over the milk in each glass, letting it sit on top like a little edible sculpture. It should hold its shape and create that iconic two-tone look.
- Garnish and serve:
- Dust with cinnamon or drizzle a thin ribbon of caramel or brown sugar syrup if you want to go fancy. Serve immediately with a long spoon and remind everyone to stir before sipping.
Pin it One morning I made this while the sun was barely up, sat on the back steps with my dog, and sipped it slowly while the world woke up around me. The foam melted into the milk in slow motion, and I realized this drink had become less about the caffeine and more about giving myself a small luxurious pause. It tasted like permission to slow down.
Customizing Your Latte
Swap the dark brown sugar for light brown if you want something gentler, or try coconut sugar for a subtle tropical note that pairs beautifully with almond milk. I once used a tablespoon of maple syrup in place of sugar and it tasted like a campfire morning, earthy and sweet. You can also halve the coffee and add a teaspoon of cocoa powder to the whip for a mocha version that feels like dessert.
Making It Ahead
The whipped coffee holds in the fridge for up to two days in an airtight container, though it loses a bit of volume over time. I like to make a double batch on Sunday and spoon it over iced milk throughout the week, cutting my morning routine down to thirty seconds. Just give it a quick stir before using and it fluffs right back up.
Serving Suggestions
This pairs beautifully with a buttery croissant or a slice of banana bread, something simple that lets the coffee shine. I served it once at brunch alongside fresh fruit and everyone ignored the fruit. If you want to make it feel like a full café experience, rim the glass with a tiny bit of honey and coarse sugar before adding the ice.
- Try it warm by skipping the ice and using hot milk, it becomes a cozy winter drink instead of a summer refresher.
- Add a shot of vanilla extract or almond extract to the milk for an extra layer of flavor without any extra effort.
- Use leftover whipped coffee as a topping for vanilla ice cream or swirl it into yogurt for breakfast.
Pin it This latte turned my kitchen into my favorite coffee shop, no line, no noise, just the hum of the mixer and the smell of brown sugar dissolving into something better. I hope it does the same for you.
Recipe FAQ
- → What type of sugar is best for this drink?
Dark brown sugar lends a rich caramel flavor, but light brown or coconut sugar can offer milder or unique tastes.
- → Can I use non-dairy milk alternatives?
Yes, oat, almond, or soy milk work well to keep the drink creamy and suit vegan preferences.
- → How do I achieve the perfect whipped texture?
Whisk the coffee mixture vigorously for 2-4 minutes until thick, glossy, and forming soft peaks.
- → Is this drink served hot or cold?
It's typically served cold with ice cubes and chilled milk beneath the whipped coffee topping.
- → What optional toppings enhance the flavor?
A pinch of ground cinnamon or a drizzle of brown sugar syrup adds warmth and extra sweetness.