Learn how to make the BEST fluffy whipped coffee at home in just under 10 minutes! Instructions for storing and freezing large batches are included too!

Whipped coffee is all the rage this month and while this method of making coffee has been used for years in the Middle East and Asia, it’s suddenly popular in the states, so I’d thought it’s time I pitch in.

Instant coffee (aka Nescafe) is a popular staple around the world due to how convenient and versatile it is. It’s great when needed to make coffee in a hurry with no coffee maker needed.

Today I will teach you how to make the best fluffiest whipped coffee out there. This method is super easy to make and can be done by hand with a whisk, using an electric hand mixer or using a stand mixer.

This deliciously creamy bold mixture makes the best cappuccino in minutes and can be stored in the fridge or freezer too.

What You Will Need To Make Whipped Coffee

To get started you will need instant coffee, sugar, hot water (close to boiling), and about 7-10 minutes of time. Depending on what type of whisk you are using it will take more or less time.

How to Make Whipped Coffee

To begin, add your Instant coffee, sugar, and water to a mixing bowl and whisk using a hand whisk, electric hand mixer, or a stand mixer.

Whip the mixture for 5-7 minutes or until the mixture is stiff (think whipped cream) and has reached a pale caramel color. Be patient with this step because at first, it may seem like it will never come together but it will magically pull through.

After the coffee has reached the perfect consistency, scoop 1-2 tablespoons into an 8oz glass of cold (or iced) milk or warm milk.

The coffee mixture will be strong but remember it will be diluted with the milk. Use less milk for a strong flavor and more milk for a light flavor. Feel free to add sugar as needed.

How to Store and Freeze Dalgona Whipped Coffee

We like to make a big batch of this delicious whipped coffee and use it throughout the week for a quick morning coffee.

To store: Place in an airtight container in the fridge for up to 1 week or freeze for up to 1 month. The mixture should not solidify and will remain creamy and scoopable.

How to Make Keto Dalgona Whipped Coffee

Making this delicious keto-friendly version whipped coffee is super easy and makes a delicious treat too!

To make keto whipped coffee, simply replace the sugar with a 1:1 ratio of your favorite granulated or powdered keto sweetener. Erythritol, allulose, or swerve work best.

Stevia will not work as well because the whipped coffee needs the sugar in order to form a pale fluffy texture.

Tips and tricks to Make the Best Fluffy Whipped Coffee

Use Almost boiling water, you don’t want the water to be boiling or not hot enough. I suggest boiling the water then allowing it to cool for about 3-5 minutes before using it.

Use an electric hand or stand mixer. Getting the fluffy to full whipped cream will take a good 5-10 minutes so using an electric mixer you will help save time and energy.

Can I use Milk Alternatives?

Yes, Any type of milk (or even water), whole milk, almond milk, or any milk alternative will work perfectly!

Whipped Coffee Variations:

To Make Chocolate Whipped Coffee: Add 1 tablespoon of cocoa powder to the mix when you start whisking.

To Make Vanilla Whipped Latte: Add 1 tablespoon good quality vanilla extract to the mix before whipping.

4.55 from 20 votes

Dalgona Whipped Coffee (Iced or Hot!)

Learn how to make the BEST fluffy whipped coffee at home in just under 10 minutes! Instructions for storing and freezing large batches is included too!
Prep8 minutes
Servings 16 tablespoons


  • 1/4 cup Instant coffee , Nescafe, INSTANT expresso or any instant coffee will work*
  • 1/4 cup sugar, can sub keto sweeteners*
  • 1/4 cup boiling water


  • Add the instant coffee, sugar, and water to a boil and whisk using a hand whisk or electric mixer for 5-7 minutes or until it is stiff and pale in color.
  • Add 8oz cold or hot milk to a cup and top with 1-3 tablespoons of the coffee mixture and stir to combine.
  • The mixture will be super strong but remember it will be diluted with the milk. For a stronger coffee, use less milk and more whipped coffee and more milk for a lighter coffee. Feel free to adjust the sugar to taste!



The recipe works with a 1:1:1 ratio so if you are making just one cup, you can use 1 tablespoon instant coffee, 1 tablespoon sugar, and 1 tablespoon boiling water or adjust the serving size as needed.
Instant Coffee: This recipe only works with instant coffee or espresso powder. This recipe will not work with traditional ground coffee. 
Nutritional Info: The nutritional info is per tablespoon which should be enough for 6-8 oz of water or milk. The nutritional info does not include the milk (refer to package or milk you are using for nutritional info of the milk)
Milk Substitutes: The whipped coffee works well with any type of milk such as whole or skim milk, almond milk, or your favorite type fo milk! 


Serving: 1tablespoon, Calories: 25kcal, Carbohydrates: 6g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 131mg, Sugar: 3g, Calcium: 5mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: coffee, Daglona, nescafe, Whipped
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  1. Oh my word! This is more delicious than I imagined! Two seconds after I whipped it into a creamy cloud, my husband tucked in with a spoon. 😀

  2. My daughter followed the steps exactly. She boiled 1/4 cup of water, and mixed it with 1/4 cup of erythritol and Nescafe instant coffee, and added in 1 tbsp of baking cocoa before whisking. Hand whisking apparently does not work, as she did this for 8 minutes but nothing happened beyond some bubbles on top of the mixture. No color change, remained a dark brown liquid. Disappointed. 🙁

    She tried again (without the cocoa powder at first) using an electric mixer and it whipped up very quickly! But when we tasted it, it was way too strong for us so she added an extra 1/8 cup of erythritol to sweeten the coffee but doing so made it extremely gritty. My daughter added 1/4 cup of water thinking it would dilute some of the grittiness, but the mixture lost the fluffy whipped consistency. Then she added 1 tbsp of baking cocoa hoping it would thicken the coffee again but it just made things worse and we ended up with a bubbly, acidic liquid.

    Maybe we should use powdered erythritol next time to avoid the gritty texture? We won’t be using cocoa powder again.

  3. You definitely have to whip it in a large bowl. I forgot and started with my immersion blender stand – then remembered and poured into a medium bowl, still a little thin, then grabbed a big bowl and it took off. Ha – made way to many dishes for myself but the big mixing bowl is key! Good exercise with a large balloon whisk. Delicious!!

    1. Yes, If not then you’ll taste it as a strong substance

  4. This is amazing! Delicious. I think it is only as good as the coffee that you start with. Thank you so much for the recipe and the gorgeous tutorial.

  5. Was a bit too strong for me. Maybe because I used monk fruit and low carb milk? Will it still whip if I use half the coffee?

    1. Dalgona is actually strong. I would just add the whipped mixture into the milk by the teaspoonfuls until you get the perfect flavor.

  6. This was PERFECT!! My daughter had been asking me to make whipped coffee for the last week or so and I finally gave in. Found your recipe, added a tbsp of vanilla extract and I don’t think i was ready for how delicious this was going to be. I’m glad we still have some left over so I can make another glass and have my husband try it when he gets off work. Thank you!!

  7. I use brown sugar instead of plain sugar, everyone loves it!

    1. I was going to try brown sugar next time. Wasn’t sure it would work. Thank you!!