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Dalgona Coffee Frappuccino (Whipped Coffee)

Recipe by The Cozy Bowl Kitchen

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  • Total Time10 minutes
  • Yield2 tall drinks 1x

Instant coffee, sugar and hot water whipped into a thick toffee-coloured foam and spooned over a blended milk and ice base. Three ingredients and about ten minutes.

Ingredients

Scale

For the whipped coffee foam

  • 2 tbsp instant coffee granules or powder (not ground coffee or espresso)
  • 2 tbsp caster sugar
  • 2 tbsp hot water, just off the boil

For the blended base

  • 400 ml whole milk, well chilled
  • 200 g ice cubes, about 10 solid cubes
  • 1 tbsp vanilla or caramel syrup (optional)

To finish

  • A small pinch of cocoa powder (optional)

Instructions

  1. Put two tall glasses in the freezer to chill.
  2. Put the instant coffee, caster sugar and hot water into a large bowl. The bowl needs to be much bigger than seems necessary, as the mixture will roughly quadruple in volume.
  3. Whisk on a medium-high speed with an electric hand whisk. For the first 30 seconds it will look like dark liquid and appear not to be working. Keep going.
  4. Continue whisking for 3 to 5 minutes in total, until the mixture has turned a pale toffee colour, roughly doubled or tripled in volume, and holds a peak that only just droops at the tip. By hand with a balloon whisk this will take 8 to 12 minutes.
  5. Put the chilled milk, ice and syrup if using into a blender.
  6. Blitz for about 30 seconds, until slushy and smooth with no large fragments of ice remaining. Do not over-blend or it will turn watery.
  7. Pour the blended base into the chilled glasses, leaving about 3 cm of space at the top.
  8. Spoon the whipped coffee foam generously over the top so it sits proud of the glass.
  9. Dust with a pinch of cocoa powder if you like, and serve immediately with a spoon and a straw. Stir the foam in gradually while drinking rather than all at once.

Notes

It must be instant coffee: This is the one absolute rule. Only instant coffee granules or powder will whip, because the freeze-drying or spray-drying process leaves behind the structures that trap air. Ground coffee, espresso and coffee pods will never whip, however long you beat them.

Do not reduce the sugar: The sugar provides the structure that stabilises the foam. Less sugar means a foam that collapses within minutes. Reduce sweetness by leaving syrup out of the milk base instead.

The mistake to avoid: Giving up after 90 seconds. Everyone thinks it has failed at that point. The change from dark liquid to pale foam is quite sudden and happens between about 2 and 4 minutes.

Make ahead: The foam keeps covered in the fridge for a few hours and up to a day. It loosens slightly and a quick whisk brings it straight back. Blend the base to order, as it separates. Piped blobs of foam can be frozen on a lined tray and dropped into cold milk as coffee ice cubes.

Variations: For the classic iced version, skip the blender: fill a glass with ice, pour over cold milk and spoon the foam on top. Whisk 1 tsp cocoa powder into the coffee mixture for a mocha version. Add cooked tapioca or popping boba to the base of the glass. Decaffeinated instant coffee whips identically.

Equipment: A large mixing bowl, an electric hand whisk (strongly recommended), a blender and tall glasses.

Please note: This drink contains a significant amount of caffeine and sugar and is not suitable for children.

Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

Take particular care with the milk (milk) and any flavoured syrups, which may contain sulphites or other additives. Plant-based milks may contain soya, nuts or gluten depending on the type. Allergen information must be confirmed by The Cozy Bowl before it is relied upon.

This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/dalgona-coffee-frappuccino/