Brown Sugar Dalgona Latte (Printable Version)

A creamy, whipped brown sugar coffee layered over milk and ice for a smooth, café-style treat.

# What You Need:

→ Coffee Mixture

01 - 2 tablespoons instant coffee
02 - 2 tablespoons dark brown sugar, packed
03 - 2 tablespoons hot water

→ Latte Base

04 - 2 cups milk (dairy or plant-based)
05 - Ice cubes, as needed

→ Optional Toppings

06 - Pinch of ground cinnamon
07 - Extra brown sugar or caramel drizzle

# Step-by-Step:

01 - In a medium mixing bowl, combine instant coffee, dark brown sugar, and hot water.
02 - Whisk vigorously using a hand whisk or electric mixer on high speed for 2 to 4 minutes until thick, glossy, and soft peaks form.
03 - Fill two glasses with ice cubes and pour 1 cup of milk into each glass.
04 - Spoon the whipped coffee evenly over the milk in each glass.
05 - Garnish with a pinch of ground cinnamon or drizzle with brown sugar syrup, if desired.
06 - Serve right away and stir before drinking for a balanced flavor.

# Expert Advice:

01 -
  • It tastes like a professional café drink but takes just ten minutes and requires no special equipment beyond a whisk you already own.
  • The brown sugar brings a deep, molasses-forward warmth that regular Dalgona coffee can't touch—it's less bitter, more caramel dream.
  • Watching the coffee transform from thin liquid to billowing clouds is genuinely satisfying, and your guests will actually be impressed.
02 -
  • The whipped layer will start to settle and deflate after about five minutes, so don't make these ahead—they're best consumed right after assembly when the texture contrast is most dramatic.
  • If your mixture isn't thickening after three minutes of whisking, your water might not have been hot enough. The heat helps the sugar dissolve faster, which changes the whole texture of what you're whisking.
  • Taste the milk before you commit to toppings. Some milk has a sweeter profile than others, and that affects whether you want extra sweetness on top.
03 -
  • If you don't have an electric mixer, a good old-fashioned whisk works beautifully—just pick one with thinner wires rather than thick balloon whisks, as they create more surface area and build the foam faster.
  • The secret to soft peaks (rather than a thin layer) is hot water that actually dissolves the brown sugar completely before you start whisking. Cold or lukewarm water will fight you the entire way.
  • Serve with a long spoon or straw so your guest gets all three components in each sip: whipped coffee, cold milk, and ice.
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