Whipped Coffee Dalgona Recipe – Easy Indian Iced Coffee Delight

Last Updated on 4 months by Neha Deshmukh

Whipped Coffee Dalgona Recipe – Easy Indian Iced Coffee Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a coffee upgrade. And let me tell you, this Whipped Coffee Dalgona is it! I first stumbled upon this during the lockdown days, and it quickly became a family favourite – a little bit of coffee shop magic you can make right in your kitchen. It’s seriously impressive, surprisingly easy, and oh-so-delicious. Let’s get into it!

Why You’ll Love This Recipe

This isn’t just another iced coffee. The Dalgona coffee is all about that incredibly fluffy, creamy coffee foam that sits atop a cool glass of milk. It’s visually stunning, tastes amazing, and honestly, the process of whipping it up is kind of therapeutic! Plus, it’s a fun twist on the traditional Indian Phenti Hui Coffee (more on that later!). It’s perfect for a hot afternoon, a little pick-me-up, or just when you want to treat yourself.

Ingredients

Here’s what you’ll need to make this dreamy drink:

• 1 tablespoon instant coffee (about 7-8 grams)
• 3 tablespoons sugar (about 40-45 grams)
• 2 tablespoons hot boiling water (about 30 ml)
• 1.5 cups milk (about 360 ml)
• As required ice cubes
• 0.25 teaspoon cocoa powder (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Instant Coffee: I recommend using a good quality instant coffee. Brands like Nescafe Classic or Bru are popular choices in India and work beautifully. Avoid micro-ground instant coffee as it doesn’t whip up as well.
• Sugar: Traditionally, white granulated sugar is used, but you can experiment! Many Indian households use powdered sugar (icing sugar) for a smoother foam. You could also try a mix of white and brown sugar for a slightly caramel-y flavour.
• Milk: This is where you can really customize! Full-fat milk will give you the richest, creamiest result. But feel free to use low-fat milk, almond milk, or any plant-based milk you prefer (see variations below!).

Step-By-Step Instructions

Alright, let’s make some magic!

1. First, grab a mixing bowl and add your instant coffee, sugar, and hot boiling water.
2. Now, the fun part! Vigorously whisk this mixture – and I mean vigorously – using clockwise and vertical zig-zag motions. This takes about 10-12 minutes. Don’t give up! You’ll see it gradually lighten in colour and become thick and creamy. If you have an electric mixer, you can definitely use that to speed things up.
3. While the coffee is whipping, fill two glasses with ice cubes and pour chilled milk over them.
4. Once your coffee mixture has reached stiff peaks (it should hold its shape!), scoop generous dollops of the whipped coffee foam on top of the milk in each glass.
5. Finally, sprinkle a little cocoa powder over the top for garnish. Give it a gentle stir before you drink it, and enjoy!

Expert Tips

• Hot Water is Key: Seriously, don’t skip the hot water! It’s what helps dissolve the sugar and create that stable foam.
• Patience is a Virtue: Whipping by hand takes effort, but it’s worth it. If you’re losing steam, take a short break and then get back to it.
• Don’t Overmix: Once you reach stiff peaks, stop whisking! Overmixing can cause the foam to collapse.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Dalgona: Simply swap the dairy milk for your favourite plant-based milk – almond, soy, or oat milk all work well.
• Sugar-Free Dalgona: Use a sugar substitute like stevia or erythritol. You might need to adjust the amount to achieve the desired sweetness.
• Spice Level: My friend, Priya, loves adding a pinch of cardamom or cinnamon to the coffee mixture for a warming, fragrant twist. It’s delicious!
• Festival Adaptations: During summer festivals like Baisakhi or Onam, this is a super refreshing drink to offer guests. You can even add a splash of rose water for a floral note.

Serving Suggestions

This Dalgona coffee is best enjoyed immediately after making it. It’s a beautiful drink to serve at brunch, afternoon tea, or as a special treat after dinner. A little biscuit or cookie on the side never hurts either!

Storage Instructions

Honestly, this is best enjoyed fresh. The whipped coffee foam tends to deflate over time. However, if you absolutely have leftovers, you can store the whipped coffee in an airtight container in the refrigerator for up to a few hours. It won’t be as fluffy, but it will still taste good stirred into milk.

FAQs

Let’s answer some common questions:

• Is Dalgona coffee the same as Indian Phenti Hui Coffee? They’re similar! Phenti Hui Coffee is a traditional Indian coffee where coffee and sugar are whipped together until frothy. Dalgona coffee is inspired by this, but uses a higher ratio of sugar and is served with cold milk.
• Can I make Dalgona coffee ahead of time? It’s not ideal, as the foam will lose its texture. But you can whip up the coffee mixture and store it in the fridge, then whisk it again briefly before serving.
• What kind of instant coffee works best for Dalgona? A good quality, non-micro-ground instant coffee is best.
• Can I use cold water instead of hot water? No, the hot water is essential for dissolving the sugar and creating the foam.
• How can I adjust the sweetness of the Dalgona coffee? Simply adjust the amount of sugar you use. Start with less and add more to taste.

Enjoy your homemade Dalgona coffee! I hope you love it as much as my family does. Let me know in the comments if you try any of the variations – I’d love to hear how it turns out!