Dalgona coffee made in the Thermomix® is ready in 10 minutes and gives 2 servings. Here is how to get a firm caramel foam every time: fit the butterfly whisk, then mix 40 g water, 20 g instant coffee, 40 g sugar and 1 tsp vanilla sugar at speed 3 for 4 minutes until the mixture goes from coffee brown through light brown to pale beige with stiff peaks. Spoon the foam over 400 g milk and serve.
This South Korean coffee hit went viral on TikTok in 2020 and works particularly well in the Thermomix®. The reason: the mixing bowl whips air into the mixture evenly with the butterfly whisk, so we do not have to stand there for five minutes with a hand mixer. Fancy more coffee creations? Try our Iced Coffee from the Thermomix® or our Iced Coffee Powder to keep in stock for a quick stir-up.
Thermomix® Dalgona Coffee
Ingredients 0 / 5 ✓
- 400 g milk
- 40 g water
- 20 g instant coffee
- 40 g sugar
- 1 tsp vanilla sugar
Instructions 0 / 3
-
1
Milk.
Add the milk to the mixing bowl, heat for 4 minutes at 80 °C/speed 1 and pour into 2 glasses.
- 400 g milk
-
2
Mix.
Insert the butterfly whisk. Add the remaining to the mixing bowl and whisk for 4 minutes/speed 3 until a firm foam appears.
- 40 g water
- 20 g instant coffee
- 40 g sugar
- 1 tsp vanilla sugar
-
3
Server.
Spread the foam over the milk and serve.
Tips:
We have mixed the Dalgona coffee with NESCAFÉ Original.
You can also serve the Dalgona coffee with cold milk and a scoop of vanilla ice cream.
You want to save calories and sugar? Instead of sugar you can also use erythritol.
Recipe equipment Affiliate
Nutrition per serving
Why this Dalgona coffee turns out creamy in the Thermomix®
Three things determine whether the foam holds stiff peaks, and all three are down to the mechanics inside the mixing bowl.
- The butterfly whisk whips; the blade destroys. Only the stirring attachment draws enough air into the mixture. With the normal blade the bubbles would be chopped apart immediately and the foam would stay liquid. That is why we fit the butterfly whisk before we start.
- Instant coffee is essential; espresso will not work. Soluble coffee contains proteins and fine fibres from the spray-drying process that trap air as you mix and keep the foam stable. Freshly brewed espresso or filter coffee does not have these and will never stiffen. Granules or powder both work.
- Sugar gives the foam its staying power. The 40 g of sugar is not just for sweetness. Sugar binds the water and stabilises the air bubbles. With the full amount of sugar the foam holds for hours; with half the amount you get only soft peaks that collapse much faster.
The whipping time is 4 minutes at speed 3. We watch the colour change from coffee brown through light brown to pale beige. Once the butterfly whisk holds stiff peaks when lifted, the mixture is ready. We have a free choice with the milk: cold in summer, warm in winter, oat or almond milk works just as well as cow’s milk. We use 400 g in total, so 200 g per glass.
When the coffee foam will not stiffen: the most common pitfalls
The foam stays liquid and will not set
In almost every case the culprit is the coffee: anyone who uses freshly brewed espresso or filter coffee instead of instant coffee will not get a foam. The second most common reason is a forgotten butterfly whisk. It simply does not work with the blade.
Our fix: Use real instant coffee in granule form and fit the stirring attachment before you start. If nothing is happening after one minute of mixing, one of these two things is wrong. Better to stop and start again than to keep going longer.
The mixture is too thin and spreads out
Too much water is the classic mistake. The water dissolves the coffee and sugar, but every extra drop makes the mixture soft and impossible to whip.
Our fix: Stick to exactly 40 g of water and weigh it precisely on the Thermomix® scales rather than pouring by eye. If the mixture is still too soft, an extra 1 to 2 minutes at speed 3 or an additional 10 g of sugar will help, as the sugar binds the excess water.
The foam collapses before serving
Cutting back on sugar costs you stability. Whipping for longer than 4 minutes also causes the beaten structure to break down again.
Our fix: Use the full amount of sugar and stop at 4 minutes. If you want to reduce the sugar, be aware that the foam will be softer and needs to be served straight away.
Iced, chocolate or matcha: how to vary the foam
- Iced Dalgona: Fill a glass with 3 to 4 ice cubes, pour cold milk over them, then add the foam. This is the summer version and closest to the Korean original.
- Chocolate Dalgona: Add 1 heaped tsp of cocoa powder to the mixing bowl. It gives a mocha note that goes well with cold milk.
- Vegan: Instead of cow’s milk, use oat milk (creamy), almond milk (mild), soya milk (high in protein) or coconut milk (tropical). The foam works identically because the sugar and coffee carry it, not the milk.
- Decaffeinated: Simply use soluble decaffeinated coffee. Caffeine is not needed for the foam. Only the instant structure matters. This way Dalgona works in the evening too.
- Caramel or matcha: For the caramel note, use brown sugar instead of white. For a caffeine-free tea version, use 2 tsp matcha powder instead of coffee, though the foam will be slightly lighter.
Other drinks that go well with Dalgona
Dalgona coffee is a sweet drink that sits nicely alongside other coffee specialities. On hot days we pair it with our Iced Coffee from the Thermomix®. If you want to grind your own fresh coffee, we have a guide on how to grind coffee in the Thermomix®. For a quick stock to keep in the fridge, our Iced Coffee Powder just needs a stir with milk.
How long the Dalgona foam keeps
Fresh is the only way here. Once the foam is sitting on the milk it holds for 5 to 10 minutes, then it slowly melts into the glass and mixes with the milk. That is why we always whip it just before serving.
Also worth a try: Hot Chocolate from the Thermomix®.
The foam on its own, without milk, keeps for about 1 hour covered in the fridge if you have used the full amount of sugar. The finished drink cannot be stored or frozen. If you want to prepare ahead, whip only the coffee mixture in advance and give it a quick stir with the butterfly whisk just before serving.
