How to make the viral Dalgona coffee whip + matcha whip + chocolate whip

You’ve likely seen the infamous Dalgona whipped coffee floating around the internet of late. Like most viral food trends, Dalgona coffee isn’t new; it originated in India, Pakistan, and Macau where it was called whipped coffee, and received its name when South Korean actor Jung Il-Woo tried it in Macau and dubbed it ‘Dalgona coffee’ due to its resemblance to a Korean sponge candy called Dalgona.

The three ingredient coffee recipe is fun, easy to make, and involves ingredients you probably already have at home, making it the perfect #stayathome treat or #workfromhome pick-me-up! If you’re not too into coffee, you can also try our plant-based matcha whip or chocolate whip.

Here’s how to make the Dalgona whip three ways!

Dalgona coffee whip

Ingredients

• 2 tbsp instant coffee
• 2 tbsp granulated sugar (white, raw, coconut)
• 2 tbsp hot water

Directions

• Mix all the ingredients together and wait for the coffee and sugar to dissolve in the hot water.
• Using a hand-held electric mixer, whip the coffee until it becomes thicker and lighter, and begins to form a meringue-like consistency.
• Either transfer to a bowl and enjoy, or pour over a glass of warm or iced non-dairy milk (we love oat or almond milk with coffee whip!).

Dalgona matcha whip

Ingredients

• 2 tbsp matcha powder
• 2 tbsp granulated sugar (white, raw, coconut)
• 2 tbsp hot water
• 2tbsp hardened coconut cream

Directions

• Mix the matcha powder, sugar, and hot water together and wait for the matcha and sugar to dissolve. 
• Add the coconut cream to the matcha mixture.
• Using a hand-held electric mixer, whip the matcha mixture until it begins to form soft peaks and develops a pudding-like consistency.
• Pour over a glass of warm or iced non-dairy milk (we love iced coconut milk with matcha whip!).

Dalgona chocolate whip

Ingredients

• 2 tbsp cacao or cocoa powder
• 2 tbsp granulated sugar (white, raw, coconut)
• 2 tbsp hot water

Directions

• Mix all the ingredients together and wait for the cacao powder and sugar to dissolve in the hot water.
• Using a hand-held electric mixer, whip the cacao mixture until it becomes thicker and lighter, and begins to form a meringue-like consistency.
• Either transfer to a bowl and enjoy, or pour over a glass of warm or iced non-dairy milk (we love macadamia or almond milk with chocolate whip!).

Soulara hint: for a sugar free option, you can try using granulated monk fruit or a stevia/erythritol instead of sugar. Just ensure your sugar substitute is granulated for the recipe to work!

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