Combine the Whipping Ingredients: In a medium-sized, clean bowl, add the instant coffee granules, granulated sugar, and hot water. Make sure your bowl is dry and free from any grease, as this can hinder the whipping process.

Begin the Whisking Magic: Using an electric hand mixer, a stand mixer with a whisk attachment, or even a good old-fashioned hand whisk, begin to beat the mixture vigorously. You’ll notice the colour is initially dark brown, almost black.

Watch the Transformation: Continue whisking. After a couple of minutes, the mixture will start to lighten in colour and become frothy. The sound of the whisk will change from a liquid splutter to a thicker, creamier swirl.

Achieve the Perfect Consistency: Keep whisking until the mixture transforms into a thick, pale caramel-coloured foam that holds stiff peaks. This usually takes about 5-8 minutes with an electric mixer, or a good 10-15 minutes (and a strong arm!) by hand. When you lift the whisk, the foam should stand up on its own without collapsing. It will also have a lovely, subtle coffee aroma.

Prepare Your Glasses: If you’re making an iced Dalgona, fill two tall glasses with ice cubes. Then, pour about 150-200ml of your chosen milk into each glass. For a hot version, simply warm your milk gently and pour it into mugs.

Assemble Your Dalgona: Gently spoon the whipped coffee mixture on top of the milk in each glass or mug. The light, airy foam will float beautifully on the milk, creating a stunning layered effect. You'll see the distinct contrast between the creamy foam and the milk below.

Garnish and Serve: If desired, sprinkle a little cocoa powder or cinnamon on top of the whipped coffee for an extra touch of flair. Serve immediately and stir gently before drinking to combine the layers and enjoy the full flavour experience.