Brown Sugar Dalgona Latte (Printable Copy)

A creamy whipped coffee layered with brown sugar and milk for a rich and smooth café-style drink.

# What You Need:

→ Coffee Mixture

01 - 2 tablespoons instant coffee
02 - 2 tablespoons packed dark brown sugar
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

# How to Make:

01 - In a medium mixing bowl, mix instant coffee, dark brown sugar, and hot water until combined.
02 - Whisk vigorously by hand or with an electric mixer on high for 2 to 4 minutes until thick, glossy, and forming soft peaks.
03 - Fill two glasses with ice cubes and pour 1 cup of milk into each glass.
04 - Spoon the whipped coffee mixture evenly over the milk layers in both glasses.
05 - Sprinkle a pinch of cinnamon or drizzle brown sugar syrup on top if desired.
06 - Serve at once, stirring before drinking to combine flavors.

# Expert Advice:

01 -
  • It looks dramatically impressive but takes just ten minutes, which means you can impress yourself on a random Tuesday.
  • The brown sugar creates a deeper, more complex caramel flavor than regular dalgona recipes, making it feel genuinely decadent.
  • You get to use your arms (or a mixer) as your only required tool, turning coffee into an interactive moment rather than just pouring and drinking.
02 -
  • If your mixture doesn't whip up, your water was probably too cool or you didn't whisk hard enough—go back and try again with more enthusiasm, it genuinely helps.
  • Don't let the whipped coffee sit for more than a few minutes before serving, or it starts to deflate and lose that cloud-like quality that makes this drink special.
03 -
  • An electric mixer will finish the job in about a minute, but whisking by hand gives you better control over the texture and honestly feels more satisfying.
  • If you want your whipped coffee to stay fluffy longer, chill your bowl for a few minutes before starting—it makes a real difference in stability.
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