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In a tall glass jar or heat-proof bowl, combine the instant coffee granules and granulated sugar.

Pour the hot water over the coffee and sugar mixture. Stir with a fork until the coffee and sugar are fully dissolved and combined.

Transfer the dissolved coffee mixture into a larger, wide glass mixing bowl.

Using a handheld electric mixer with two beaters, whip the coffee mixture on high speed. Continue mixing until the mixture becomes thick, creamy, and forms stiff peaks, resembling a frothy, light brown foam. This will take approximately 5-7 minutes.

Drizzle the Hershey's chocolate syrup in a circular pattern over the surface of the whipped coffee foam.

Using a thin stirring rod or the handle of a spoon, gently swirl the chocolate syrup into the whipped coffee foam to create a marbled effect on the surface.

Cover the glass bowl containing the whipped and marbled coffee foam with a lid or plastic wrap. Place the covered bowl into the freezer for at least 2 hours, or until the foam is solidified and frozen.

To assemble one serving, remove the frozen Dalgona coffee foam from the freezer. Using an ice cream scoop, scoop 2-3 generous portions of the frozen Dalgona coffee mixture into a clean, empty glass jar or serving glass.

Add 1 cup of ice to the jar on top of the coffee mixture.

Pour 1 cup of milk into the jar, filling it up over the ice and coffee mixture.

Stir the contents of the jar thoroughly with a metal straw or spoon until combined. Serve immediately.


In a tall glass jar or heat-proof bowl, combine the instant coffee granules and granulated sugar.

Pour the hot water over the coffee and sugar mixture. Stir with a fork until the coffee and sugar are fully dissolved and combined.

Transfer the dissolved coffee mixture into a larger, wide glass mixing bowl.

Using a handheld electric mixer with two beaters, whip the coffee mixture on high speed. Continue mixing until the mixture becomes thick, creamy, and forms stiff peaks, resembling a frothy, light brown foam. This will take approximately 5-7 minutes.

Drizzle the Hershey's chocolate syrup in a circular pattern over the surface of the whipped coffee foam.

Using a thin stirring rod or the handle of a spoon, gently swirl the chocolate syrup into the whipped coffee foam to create a marbled effect on the surface.

Cover the glass bowl containing the whipped and marbled coffee foam with a lid or plastic wrap. Place the covered bowl into the freezer for at least 2 hours, or until the foam is solidified and frozen.

To assemble one serving, remove the frozen Dalgona coffee foam from the freezer. Using an ice cream scoop, scoop 2-3 generous portions of the frozen Dalgona coffee mixture into a clean, empty glass jar or serving glass.

Add 1 cup of ice to the jar on top of the coffee mixture.

Pour 1 cup of milk into the jar, filling it up over the ice and coffee mixture.

Stir the contents of the jar thoroughly with a metal straw or spoon until combined. Serve immediately.
