Oreo Dalgona Coffee

There’s something delightfully mischievous about a drink that looks like a creamy cloud perched over a glass of milk — and the Oreo Dalgona Coffee does exactly that. Imagine the aroma of rich instant coffee blooming as you whip it into a glossy, velvety foam, the sweet crunch of crushed Oreo cookies swirled into cool milk, and a final whole Oreo perched on top like the cherry on a decadent, caffeinated sundae. Each sip gives you a layered experience: light, airy coffee foam; cool, creamy milk; and bursts of chocolate-cookie crunch.

This recipe is perfect for indulgent weekend mornings when you want a café-style treat at home, for impressing friends at a casual brunch, or for a fun afternoon pick-me-up. It’s fast enough for a busy day but playful enough to make ordinary moments feel special — a little nostalgia with a contemporary twist. If festive or themed drinks excite you, you might also enjoy exploring other seasonal twists in my holiday coffee roundup at festive coffee ideas.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 0 minutes (no actual cooking)
Total Time: 10 minutes
Servings: 1 generous glass
Difficulty Level: Very Easy — Great for beginners

Nutrition Highlights

Estimated nutrition per serving (one glass) — approximate and rounded:

Calories: ~530 kcal
Protein: ~11 g
Carbohydrates: ~79 g
Fat: ~20 g
Sugars: ~50 g
Fiber: ~1.5 g
Sodium: ~380 mg

Notes on the estimate: values are calculated from standard nutrition facts for whole milk and Oreo cookies and standard sugar measures; estimates were cross-checked against USDA FoodData Central and product nutrition labels. Because ingredient brands (especially Oreos and milk types) and exact cookie counts vary, treat these as approximate. For specific dietary needs or more precise tracking, consult the USDA database or the product nutrition labels.

Why You’ll Love It

Flavor & Texture: The contrast is the star — clouds of bittersweet whipped coffee sit over cold, creamy milk with chocolate-cookie bites in every sip. The foam is light, silky, and slightly caffeinated, while the Oreos add nostalgic cookie flavor and texture.
Ease & Speed: Whip it up in under 10 minutes with just a whisk (or an electric mixer). It’s a quick way to get a café-worthy drink at home.
Social & Fun: This is a crowd-pleaser for casual gatherings or as a playful dessert drink. Kids (and adults) love the cookie garnish, and it photographs beautifully for social posts.
Seasonal Twist: Swap milk types and toppings to make it lighter or more festive — peppermint Oreos at holiday time, for example.

Preparation Guide

Ingredients (precise)

2 tablespoons instant coffee
2 tablespoons granulated sugar
2 tablespoons hot water
1 cup (240 ml) whole milk (see substitutions below)
3 to 4 crushed Oreo cookies (for the milk layer)
1 whole Oreo (for topping)
Ice cubes (optional)

Optional ingredients & substitutions

Milk substitutes: use 1 cup unsweetened almond milk, oat milk, or soy milk for a dairy-free option (note: foam texture will vary).
Sugar alternatives: substitute equal parts powdered sugar for a slightly smoother foam, or use a sugar substitute calibrated for baking (results may vary).
Cookies: use gluten-free chocolate sandwich cookies to make the drink gluten-free; reduce crushed cookies to taste.
Flavor additions: add 1/4 teaspoon vanilla extract or a pinch of cinnamon to the milk for extra warmth.

Method — Step-by-step

Prepare the whipped coffee: In a medium bowl, combine 2 tablespoons instant coffee, 2 tablespoons granulated sugar, and 2 tablespoons hot water.
Whisk to thick foam: Whisk vigorously (or use a handheld electric mixer) until the mixture triples in volume and becomes thick and glossy with firm peaks. This usually takes 3–5 minutes by electric mixer or about 8–12 minutes by hand.
- Tip: Start slowly to dissolve the sugar, then increase speed. If using a whisk, use a circular motion and keep a steady rhythm.
Build the base: Place 3–4 crushed Oreo cookies into the bottom of a tall glass. Pour 1 cup of milk over the crushed cookies. Add ice cubes if you like your drink chilled.
Top with foam: Spoon the whipped coffee carefully over the milk layer, spreading it evenly to create a thick foam cap.
Garnish: Top with 1 whole Oreo or a sprinkle of extra crushed cookies.
Serve: Present immediately. Before drinking, stir to combine layers, or savor the layered experience as you sip through the foam.

Practical tips

Avoid overwhipping: once the coffee mixture holds firm peaks, stop. Overwhipping can lead to a grainy texture.
Check doneness: the foam should be glossy and hold shape when spooned. If it’s runny, whisk a bit longer.
If the foam deflates quickly, the coffee-to-sugar ratio may be off — keep it 1:1:1 coffee:sugar:water.
Use chilled milk and cold glass if you prefer your drink cold; warm milk turns it into a cozy latte-style treat.

Best Pairings

Sweet pairings: Serve alongside a plain shortbread, chocolate chip cookie, or a slice of coffee cake; for a themed pairing try coffee cake muffins from my recipe collection for a perfect match at brunch: coffee cake muffins.
Savory balance: A lightly salted almond biscotti or toasted walnut scone balances the sweetness.
Beverage pairings: For a lower-caffeine table, offer decaf tea or a mild herbal infusion.
Presentation tips: Serve in a clear glass to show the layers. Use crushed cookie crumbs around the rim or a dusting of cocoa powder for a café-style finish.

Storage Instructions

Room temperature: Not recommended to store assembled — foam will deflate and cookies will become soggy within an hour.
Refrigeration: If you must store, separate components. Keep whipped coffee in an airtight container in the refrigerator for up to 24 hours (re-whisk briefly before serving). Store milk plus crushed cookies separately in the fridge for up to 2 days. Reassemble when ready.
Freezer: Not suitable for freezing assembled drink. Crushed cookies can be frozen separately for several months, but texture may change.

Pro Tips & Tricks

Whisk choice: An electric handheld frother or mixer gives the quickest, most consistent whipped coffee. If you only have a whisk, use a wide bowl and long, steady strokes.
Sugar texture: Granulated sugar works well, but superfine or powdered sugar dissolves faster and can yield a slightly smoother foam.
Foam stability: For firmer foam, chill the mixing bowl before whipping and ensure the water is hot enough for quick sugar dissolution (not boiling).
Cookie texture: If you like more crunch, reserve one crushed Oreo to add on top of the milk layer after pouring the milk — it will remain slightly crunchy beneath the foam.

Fun Flavor Ideas

Vegan Cookies & Cream: Use chilled oat milk and gluten-free sandwich cookies to make a plant-based version. Add 1/4 tsp vanilla for extra depth.
Mocha Twist: Stir 1 teaspoon cocoa powder into the whipped coffee before whipping for an extra-chocolate foam.
Ice-Cream Float: Pour a small scoop of vanilla ice cream into the milk layer before spooning on the coffee foam for an indulgent dessert drink.
Peppermint Holiday: Use peppermint-flavored sandwich cookies or add a drop of peppermint extract to the milk for a festive note.

Frequently Asked Questions

Q: Can I make the whipped coffee without instant coffee?
A: No — instant coffee (soluble coffee) is necessary for quick dissolution and stable foam. Ground coffee or espresso won’t produce the same result.

Q: My foam is runny. What went wrong?
A: The most common issues are insufficient whisking time, too-cold water when dissolving sugar, or incorrect ingredient ratios. Ensure a 1:1:1 ratio (coffee:sugar:water) and whisk until glossy peaks form.

Q: Can I reduce the sugar or use a sugar substitute?
A: You can reduce sugar, but it may affect foam stability. Sugar substitutes often don’t behave the same way; powdered sugar or erythritol blends designed for baking may work better than granular zero-calorie sweeteners.

Q: How long will the whipped coffee keep?
A: For best texture, consume immediately. Stored in an airtight container in the fridge, the whipped coffee can keep 24 hours but may require a quick re-whisk.

Q: Want it healthier? Suggestions?
A: Use low-fat milk or unsweetened plant milk and reduce the added sugar to 1 tablespoon; boost flavor with a dash of vanilla and more crushed cookies only as garnish if you still want cookie flavor while cutting calories.

Conclusion

Give this Oreo Dalgona Coffee a try the next time you want a playful, café-style treat at home — it’s a quick, dramatic drink that’s perfect for brunch, a solo indulgence, or a sweet ending to a casual gathering. If you’d like another Oreo-inspired take on whipped coffee, check out this creative Cookies and Cream Dalgona Coffee for extra inspiration, or see another home cook’s version at the Dalgona Coffee With Oreo Recipe by Usman Ghani.

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