Dalgona Coffee Mousse
Born from the viral whipped-coffee trend, Dalgona Coffee Mousse elevates the simple latte into a dessert-worthy treat by creating an ethereal foam that sits like a golden cloud atop chilled milk or cream. Using equal parts instant coffee, sugar, and hot water, you whisk vigorously (by hand or with an electric mixer) until pale, voluminous peaks form—think soft-serve ice cream in texture. Spoon or pipe this airy coffee mousse over cold whole milk, almond milk, or even a light vanilla custard for a decadent finish. On the palate, the foam dissolves instantly, releasing an intense but smooth coffee flavor that’s sweetened just right, balancing bitterness and sugar. Beneath, the cool milk base provides a creamy counterpoint, making each sip feel both refreshing and indulgent. Garnish with a fine dusting of cocoa powder, a few coffee bean halves for crunch, or a shard of caramel-tinted sugar glass for sparkle and texture. It’s the perfect hybrid between coffee beverage and dessert, ideal for warm afternoons or as a show-stopping finish to a dinner party.
Dalgona Coffee Mousse
2
servings10
minutes10
kcalIngredients
2 tbsp instant coffee granules
2 tbsp granulated sugar
2 tbsp hot water
1 cup (240 ml) cold milk (dairy or plant-based)
Ice cubes (optional)
Cocoa powder, for dusting
Directions
- Whip coffee foam: In a medium bowl, combine coffee, sugar, and hot water. Using a hand mixer (or vigorous whisking by hand), whip until the mixture holds stiff, glossy peaks (3–5 minutes).
- Prepare glasses: Divide milk (and ice, if using) between two glasses.
- Top with foam: Spoon or pipe the whipped coffee over the milk, creating a lofty dome.
- Garnish & serve: Lightly dust the foam with cocoa powder or coffee granules. Serve immediately with a long spoon or straw.
