Dalgona Coffee in 2026: How to Make the Original and Three Upgrades That Are Better Than the Viral Version
The Original Dalgona: What It Is and Why Instant Coffee Is Required
The original dalgona coffee is made by whipping equal parts instant coffee, sugar, and hot water (typically 2 tablespoons each) into a stiff, mousse-like foam, then spooning it over cold milk. The whipped texture — which is the defining characteristic of the drink — is possible with instant coffee because of the specific chemical properties of spray-dried instant coffee granules: they contain modified starches and proteins from the freeze-drying process that create a stable foam when agitated. Brewed espresso or pour over coffee does not foam this way — it lacks the foam-stabilizing compounds that instant coffee contains as an artifact of its manufacturing process. This is the limitation that kept dalgona out of specialty coffee menus: you cannot make the original format with high-quality brewed coffee. The specialty upgrades below solve this problem through different mechanisms.
Upgrade 1: Aquafaba Dalgona With Single-Origin Espresso
The best specialty version of dalgona coffee replaces the instant coffee foam with an aquafaba foam — aquafaba is the liquid from a can of chickpeas, which whips into a stable foam that is functionally identical to the original dalgona texture. Whip 3 tablespoons of aquafaba with 1 tablespoon of sugar and 1 teaspoon of your favorite extract (vanilla or a small amount of espresso powder for color) until stiff peaks form. Spoon over a glass of cold oat milk, then pour a double shot of our SUMMIT Espresso directly through the foam. The espresso falls through and sits beneath the foam, the foam slowly dissolves into the milk, and you get the visual drama of the original with specialty espresso quality throughout. The flavor is significantly better than any version made with instant coffee.
Upgrade 2: Honey Whip Latte
The honey whip latte is the dalgona concept applied to honey and cream. Whip 2 tablespoons of heavy cream with 1 tablespoon of raw honey until it reaches a soft, pourable foam. Pour over a 12oz glass of cold milk and a double shot of espresso over ice. The honey cream melts slowly into the drink, creating a sweet, rich layer at the top that transforms the drinking experience as it incorporates. Use our Brazil Dark Roast pulled as espresso — its chocolate and caramel profile pairs exceptionally well with the honey cream. This is the home version of the honey oat milk latte format that has been one of the most consistent specialty cafe bestsellers of 2025-2026.
Upgrade 3: Cold Foam Cold Brew
The cold foam format — a staple on major chain menus since 2018 — is the most accessible dalgona-inspired format for home baristas without espresso equipment. Make cold foam by frothing 60ml of oat milk or whole milk in a French press with rapid plunging motions for 30-45 seconds until it doubles in volume and reaches a thick, pourable consistency. Pour 200ml of Pure Earth cold brew concentrate (our Brazil Dark Roast makes an exceptional cold brew) over ice in a tall glass. Spoon the cold foam on top. Add a light dusting of cinnamon or a drizzle of vanilla syrup over the foam. The result is visually identical to what the chain version costs $7-8 for, made with specialty coffee at home for a fraction of the price. Use our mixology page for more creative coffee drink recipes.
Dalgona was a trend. What it pointed toward — visual drama in a coffee drink, a reason to slow down and make something at home — that is not a trend. That is just a better relationship with coffee. -- PURE EARTH COFFEE
Key Takeaways
- Original dalgona requires instant coffee because spray-dried granules contain foam-stabilizing compounds — brewed espresso cannot replicate the texture through whipping alone
- Best specialty upgrade: aquafaba foam (chickpea liquid) creates identical dalgona texture — whip with sugar and spoon over cold milk, then pour fresh espresso through the foam
- Honey whip latte: 2 tbsp heavy cream + 1 tbsp honey whipped to soft foam over iced espresso — Brazil Dark Roast's chocolate-caramel profile pairs perfectly with honey cream
- Cold foam cold brew: French press plunge oat milk 30-45 seconds until doubled, pour over cold brew concentrate on ice — specialty version of the $7-8 chain drink at home
- All three upgrades use real specialty espresso or cold brew — the visual drama of dalgona with actual coffee quality
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