Easy Frozen Coffee Drinks at home in 5 minutes, creamy, café-style, and perfectly sweet with instant coffee.
Whip instant coffee, sugar, and hot water into a cloud, then blitz with milk + ice for the coldest, frothiest pick-me-up.
Why You’ll Love It
- Whipped Coffee With Instant Coffee: no espresso machine needed—just a bowl and whisk (or mixer).
- Dalgona Coffee Recipe Easy: 1:1:1 ratio whips to stiff, glossy peaks that float on your frappe.
- How To Make Whipped Coffee that stays fluffy over cold milk/ice—no collapse.
- Make it your way: dairy-free, low-sugar, or extra-thick.
- Perfect summer sip: icy, creamy, and faster than a coffee run.
Coffee break snacks (internal links): pair your frappe with chewy Strawberry Cheesecake Cookies, a square of Cookies-and-Cream Fudge, or cozy Soft Pumpkin Cookies with Cinnamon Frosting.
Ingredients — notes only
Whip (dalgona foam): instant coffee or espresso powder, granulated sugar (classic whip), hot water just off the boil, pinch of salt (balances bitter).
Base: milk (dairy or unsweetened almond/oat), ice cubes.
Flavor add-ins: vanilla, cinnamon, cocoa, caramel, or a spoon of sweetened condensed milk.
Toppings: Coffee With Whipped Cream, cocoa dust, chocolate shavings, or crushed “Dalgona Cookie” candy for fun.
Step-by-Step (makes 2 tall frappes)
- Warm water: Bring 2 Tbsp water just off boil.
- Whip (2–3 min): In a cold bowl, whip 2 Tbsp instant coffee + 2 Tbsp sugar + 2 Tbsp hot water + pinch salt with a hand mixer 2–3 min (or whisk 3–5 min) until stiff, glossy peaks.
- Blend base (30 sec): In a blender, add 2 cups milk + 2 cups ice (about 16 cubes) + ½ tsp vanilla. Blend until thick and frosty.
- Layer: Pour the frappe into two chilled glasses.
- Top: Spoon or pipe the dalgona cloud over each glass.
- Finish: Add whipped cream, cocoa dust, or a drizzle.
- Serve immediately: Stir in the foam as you drink for the perfect balance of sweet, bitter, and creamy.
- Extra-thick option: Blend 1–2 ice cubes more or 2 Tbsp condensed milk into the base.
Doneness cues: foam holds stiff peaks; frappe sips like a thick milkshake, not watery.
Pro Tips
- Cold bowl + cold whisk = faster, loftier peaks.
- Sugar matters: classic granulated gives the most stable whip. (Use 1–1½ Tbsp for less sweet, but volume drops slightly.)
- Bitter bite? Add a pinch of salt to the whip and ½ tsp vanilla to the base.
- Instant coffee type: both fine/regular granules work; avoid “3-in-1” mixes.
- Make ahead foam: whip, then fridge up to 3 hours (whisk 10 seconds before using).
Variations
- Mocha Frappe: blend 1–2 Tbsp cocoa into the milk base.
- Caramel Dalgona: 1 Tbsp caramel sauce blended + drizzle on top.
- Protein Boost: add ½ scoop vanilla whey to the base and blend (frothier; adjust sweetness).
- Vegan: use oat or almond milk; whip as written (sugar helps structure).
- Dalgona Cookie Crumble: sprinkle shards of Korean dalgona candy (ppopgi) over the foam.
- Iced (not blended): pour cold milk over ice, then top with the dalgona whip.
How to Serve
Tall chilled glass, wide straw, and a long spoon for scooping the foam. Dust with cocoa or cinnamon for café vibes.
Make Ahead & Storage
- Foam: up to 3 hours refrigerated; re-whisk briefly.
- Frappe base: best fresh; if needed, freeze in ice cube tray and re-blend later.
- Leftovers: store base cubes; whip new foam for best texture.
FAQs
Can I use brown sugar or sweetener?
Brown sugar works (slightly softer peaks). Many zero-cal sweeteners won’t whip as stiff; try ½ sugar + ½ erythritol as a compromise.
Why did my foam deflate?
Bowl/whisk too warm or not enough sugar. Chill tools and stick to the 1:1:1 ratio.
Does decaf work?
Yes—use decaf instant coffee; whip time is the same.
How strong is it?
About 2 teaspoons instant coffee per serving—adjust to taste.
Simple Nutrition (per serving, 2 servings; 2% milk + 2 Tbsp sugar total)
| Calories | Carbs | Protein | Fat | Sugar | Sodium |
|---|---|---|---|---|---|
| ~190 | 30g | 8g | 4g | 24g | 120mg |
| Estimates only; varies with milk and sweetener choice. |
Frozen Whipped Coffee Dalgona (5-Min Frappe)
Ingredients
- 2 Tbsp instant coffee
- 2 Tbsp granulated sugar
- 2 Tbsp hot water
- 1 pinch salt
- 2 cups milk (dairy or unsweetened plant milk)
- 2 cups ice
- ½ tsp vanilla extract
- Toppings: whipped cream, cocoa powder, caramel drizzle, or dalgona cookie shards
Equipment
- electric hand mixer or whisk for whipping the dalgona foam
- blender for blending the frappe base
- two chilled glasses
- spatula or spoon for layering foam
Method
- In a medium bowl, whip instant coffee, sugar, hot water, and a pinch of salt until stiff, glossy peaks form (2–3 min with a mixer or 3–5 min by hand).
- Blend milk, ice, and vanilla until thick and frosty (about 20–30 seconds).
- Divide the blended base between two chilled glasses, then spoon the whipped dalgona foam evenly on top.
- Top with whipped cream, cocoa, caramel drizzle, or dalgona cookie shards if desired. Serve immediately with a straw or spoon.