Dalgona Coffee – The Trend of the Moment

Dalgona Coffee – The Trend of the Moment


I saw on the Facebook timeline many days in the row the Dalgona coffee or Dalgona milk. It is a foam coffee served in high glasses of coffee frappé. It seems to be the latest trend embraced by many people during the isolation period. The world is looking for delicious dishes that make their lives easier when they could not leave the house…not even for a coffee. I’m sure you are already craving a well-chilled Dalgona Coffee.

The name of this Dalgona coffee and its high popularity is due to the South Korean actor Jung Il-Woo who visited a local in Macau and drank this coffee that reminded (like taste and aroma) of the dalgona dessert or honeycomb toffee. It is prepared with burnt sugar (caramel) mixed with sodium bicarbonate. Sometimes honey or glucose syrup, molasses etc. is used. There is a very violent reaction that expands the caramel and after cooling it hardens and makes it friable (it breaks into pieces). It is popular in Asia but also in Europe and the United States (the English call it toffee cinder, the Scots know puff candy, the Hungarians call it “Turkish honey” or törökméz etc). In South Korea, this dalgona dessert is very popular.


Instant Coffee – 2 tbsp
Sugar – 4 tbsp or more
Hot Water – 2 tbsp
Cold Milk – as needed
Ice Cubes as needed
Sweetener for milk if needed


  1. Take coffee, sugar, hot water in a bowl. Mix well.
  2. Use a hand blender to whip this till it gets light and fluffy. It will take around 3 to 5 mins.
  3. Now take a serving glass. Fill with ice. Add in sweetened milk
  4. Top with the whipped coffee. Stick and straw in and serve.
  5. Mix well and enjoy.

You can serve it during the weekend, on your terrace, thinking about the best memories you shared with your loved ones.


Polina Tankilevitch


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