Make Instagram’s Favorite Dalgona Coffee (Whipped Coffee) at Home

Blue Apron Chef Emily Ziemski is using her time at home to explore her love of iced coffee. Check out her recipe for whipped coffee below.

Dalgona Coffee
Whipped coffee

Personally, I’m an ‘iced-coffee-in-all-seasons’ person. No inclement weather can deter me from my true love. I’ve been spending roughly 1,000 hours a day on Instagram lately, and all that scrolling alerted me to a new way to consume iced coffee: extra fluffy. Dalgona—or whipped—coffee has been popping up on my feed left and right. This trendy beverage originated in Macau. Its name is supposedly attributed to its likeness to Korean sponge candy.

What is Dalgona Coffee, aka Whipped Coffee?

In short: it’s gorgeously caramel, fluffy, and sweet—perfect for an Instagrammable quarantine treat. Bonus: It can be made hot or cold. Even though you need to start with hot water to melt the coffee crystals, after it’s whipped it can be finished over cold milk and ice. 

In an effort to create the perfectly fluffy cup of dalgona coffee, I tried a few different methods of whipping: hand whisking, blender, and shaking in a mason jar. Hand whisking proved painful and fruitless. After what felt like forever, I was left with a tired arm and just a few bubbles in my coffee. The blender was so powerful that it kept everything liquefied. It was like using a sledgehammer to shape pizza dough! I eventually turned to my cabinet go-to: a mason jar. A good shake in the mason jar yielded the whipped coffee I was looking for. The coffee had soft-peaks, but still provided the hefty creaminess beloved by the internet. The whip will last overnight, so feel free to make in advance or save some for a nighttime treat.

Dalgona Coffee (Whipped Coffee) Recipe

  • 2 Tbsps instant coffee (I used Bustelo)
  • 2 Tbsps sugar (can be brown, granulated, sugar in the raw, coconut, etc)
  • 2 Tbsps hot water 

Using a hand mixer, milk foamer whisk (for the fancy folk!), or a mason jar, whip all ingredients together for 3-4 minutes. This is no joke! It is a WORKOUT. 

Dalgona Coffee (Whipped Coffee)
Just look at that fluff

Want a cookie to go with that coffee? Try this easy shortbread recipe.

Spice up Dry January with a Ginger Mocktail

non-alcholic cocktail

For some, January is a time to take a break from boozy cocktails and powerful wines. Others may choose to abstain from alcohol all year round, while some might choose to spend their evenings with a ginger mocktail in one hand and a beer in the other. We’re not here to judge!

No matter what your relationship to alcohol is, you’ll love this zero-proof cocktail created by Chef Lili Dagan. Chef Lili describes this concoction as refreshing, healing, cooling, warming, and relaxing all at once.

This recipe makes a quart, but Chef Lili has been known to make this gallons at a time. If you have extra, just keep it in the fridge in a covered pitcher or a jar with a lid. Your mocktail will be good for up to one week.

ginger mocktail

Chef Lili’s Ginger Mocktail

  • 2” piece of ginger (about the size of your palm), thinly sliced
  • 2 lemons, sliced , plus more for garnish
  • 2 bags tea of your choice (peppermint, chamomile, earl grey are all good choices)
  • Pinch of cayenne
  • 1/8 tsp turmeric 
  • 1/2 cup mint leaves
  • Ginger soda, for serving

1. In a quart jar, combine the ginger, lemon, cayenne, turmeric, and mint leaves. Muddle until fragrant and slightly broken down. Add the tea bags and fill the jar with boiling water. Let sit for at least 30 minutes. The longer the mixture stands, the more flavorful it will be. 

2. When ready to serve, strain the mixture, keeping the liquid and discarding the solids. If you don’t intend to serve all the tea mixture immediately, strain out your desired amount and continue to let the rest of the mixture steep.  

3. Fill a glass with ice, then fill half the glass with the tea mixture. Add enough ginger soda to fill the glass. Taste, then add additional lemon juice if desired. Garnish with a sliced lemon and mint sprig, if desired.

Test Kitchen Tip: If you’d like to add alcohol to this drink, vodka and tequila will work nicely.

Still thirsty? Try another one of Chef Lili’s cocktail creations.

Greenmarket Inspo: Cantaloupe-Coconut Agua Fresca

Every week, our test kitchen team pays an early morning visit to New York City’s biggest farmers market: the Union Square Greenmarket in Manhattan. Comprised of over 70 stalls bursting with flowers, local products, and beautiful seasonal produce, it’s the perfect place for a hit of mid-week inspiration. Follow us on Instagram to tag along (bring a tote bag, it’s impossible to leave empty handed!) and see what we decide to make with our market haul.

On summer mornings in Mexico City, waiting in line for a colorful agua fresca from a street vendor is just as common as ordering an A.M. cup of coffee. Made by blending fresh fruit, water, and sugar, an agua fresca is a smoothie’s lighter, more refreshing cousin, and an ideal way to utilize the season’s sweetest produce.

A ripe cantaloupe doesn’t need a ton to turn it into a flavorful cold drink, so this agua fresca recipe starts at the market. To pick the best cantaloupe from the pile, look for one that smells sweet and feels heavy and firm for its size, with a slightly indented stem. Then, add just a drizzle of honey to bring out the sweetness, lime juice for a tart note, and coconut water to give the whole thing a slightly tropical vibe. Freezing the cantaloupe first and straining after blending keeps it thin, icy, and very chuggable.

Cantaloupe-Coconut Agua Fresca

Serves 6


1 ½ lbs cantaloupe, cut into large pieces (about half of 1 medium cantaloupe)
1 large cucumber, peeled, seeds scooped out, cut into large pieces
¼ cup lime juice (about 2 limes)
4 cups coconut water
1 tbsp honey
Pinch kosher salt


1. Freeze the cantaloupe:

Place the cantaloupe pieces on a sheet pan. Freeze until firm, at least 3 hours or up to overnight.

2. Make the agua fresca:

Combine the frozen cantaloupe and cut cucumber, lime juice, coconut water, honey and a pinch of salt in a blender. Blend until smooth. Strain through a fine mesh strainer before serving. Enjoy!

Mexican Hot Chocolate

A generous tablespoon of cinnamon gives this rich Mexican hot chocolate recipe its pleasant warmth, while a pinch of cayenne adds a surprising—but welcome—touch of heat. If you don’t have Raaka bars, feel free to use your favorite dark chocolate (at least 70% cacao—and bonus if it also contains any of the spices in the recipe!). Serve this up at a holiday brunch, or a simply enjoy it on a cold afternoon. 

Mexican hot chocolate recipe


Mexican Hot Chocolate Recipe

Cook Time: 15-25 minutes

Makes: 6 Servings


4 ½ Cups Whole Milk 1 Tablespoon Ground Cinnamon 5.4 Ounces Raaka Cassia Cinnamon Chocolate (3 bars) chopped 2 Tablespoons Granulated Sugar 1 Teaspoon Vanilla Extract ⅛ Teaspoon Kosher Salt ¼ Teaspoon Ground Cayenne Pepper or Ground Ancho Chile Pepper Whipped Cream (optional)


Start the hot chocolate: In a medium saucepan, combine the milk and cinnamon. Heat to a simmer on medium-low. Once simmering, cook, whisking occasionally, 8 to 10 minutes, or until the cinnamon is fragrant. Finish & serve the hot chocolate: Add the chocolatesugarvanillasalt, and cayenne; cook, whisking frequently, 4 to 5 minutes, or until thoroughly combined and heated through. Divide the hot chocolate between 6 mugs. If using, top with the whipped cream. Enjoy! Pink Sea Salt Tart

Four-Ingredient Apple Cider

Apple Cider Final Closeup

We’re in the thick of apple picking season, and we can’t enough of the satisfying sound and feel of a plump apple being plucked from the tree. In fact, we may get just a bit over eager and like many orchard-goers, find ourselves leaving our fall apple picking excursion with many more apples than we planned to bring home. Honeycrisp, Jonagold, Crispin, McIntosh – whatever the variety, we have more apples than we know what to do with, and only one pie dish at home!

So, this weekend when you’re rationing out your red, yellow, and green bounty, save some apples for snacking, some for baking, and some for Four-Ingredient Apple Cider, our new favorite recipe for making a serious dent in our post-apple-picking apple inventory! It is especially simple AND great for getting the kids involved. What are you waiting for? Make something delicious with the fruits of your labor!

Read on for the recipe!

Apple Cider Final

Four Ingredient Apple Cider

3 Pounds Apples (We recommend a variety of types)
16 Cups Water
1 ½ to 2 Cups Light Brown Sugar
4 Cinnamon Sticks
1 Vanilla Bean (optional)

Apple Cider Ingredients

Large Stockpot


Wash and dry the apples. Cut into quarters (no need to core!) and add to a large stockpot. Add water, cinnamon and sugar (up to 2 cups, depending your desired level of sweetness). Heat to a simmer over high, stirring occasionally, then reduce to medium-low. Cover and simmer for 3 hours, or until the apples are very soft. Remove from heat and set aside to cool slightly.

apple cider pre cooking

Once cool enough to handle, using a potato masher, large spoon or fork, mash the apples into the mixture. This step is great for kids!

Apple cider mashing

Carefully pour the mixture through a strainer set over a large bowl. Using a ladle, push the mixture through the strainer; discard any pulp, seeds and cinnamon sticks.

Apple cider straining

Refrigerate, cover and use within 1 week.

One of our other favorite drinks for fall involves hot apple cider and a few other ingredients. Most notably, bourbon! Try this recipe for the perfect Hot Toddy when you’re looking to warm up.

For the rest of your apples, try Five-Ingredient Apple Turnovers, Five Ingredient Cider Caramels, or just add apples to your dinners!

Apple Cider Final 3

Happy fall cooking!


Beyond Dinner: Homemade Chai Tea

As you hopefully know by now, Blue Apron is now on video! Every week, we post a new film on our YouTube channel and over here on the blog.

Today we’re sharing one of our chef’s classic drinks: a homemade cup of chai. There are many different ways to brew the spiced, milky tea, but we want to show you what happens when we start at Chef Matthew Wadiak’s favorite New York City spice store, in the East Village, then head back to the test kitchen armed with spices and loose-leaf tea.

Ready to come along? Warning: you’ll be craving a cup of chai in no time!

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