How to Make Pink Whipped Dalgona “Coffee”

whipped pink dalgona coffee

A frothy pink cloud of foam on top of your oat milk is a wonderful afternoon treat! This whipped pink beetroot drink is a variation of the trending dalgona coffee made with instant coffee, boiling water, and sugar. This is a delicious vegan version made with liquid from a can of chickpeas and add half a teaspoon of beetroot powder to make it pink! Who doesn’t love a pink frothy drink?! 

Why Is It Called Dalgona Coffee?

Dalgona coffee originates from India and Pakistan where it is known as whipped coffee. But since actor Jung II-Woo traveled to Macau, he nicknamed the drink “dalgona” because it looked like the traditional Korean spongecake. From there, it caught on, on Tik Tok, created first by @imhannahcho, and immediately went viral.

What Is Aquafaba?

Aquafaba is the liquid from a can of chickpeas that is used in place of egg whites. So if you’re using a can to make some hummus, always make sure to keep the liquid! You can whip aquafaba like a fluffy meringue traditionally made with egg whites. If you don’t have any cans of chickpeas, add one egg white. 

How To Make It...

Use an electric mixer and whip until lit’s foamy. This may take about three minutes. Keep going and be patient. Dissolve the sugar in boiling water and add that to the bowl. Add a half teaspoon of beetroot powder until the pink is as pink as you’d like it. This makes enough for two small jars. 

Other Flavor Additions...

Garnish with chamomile flowers and serve over oat milk on ice!

How to Make Pink Whipped Dalgona “Coffee”

pink whipped dalgona coffee

Dalgona coffee is whipped coffee with four simple ingredients. The beetroot powder makes it pink and the chickpea liquid creates the frothiness! Nothing tastes better than drinking pink foam!

  • Prep Time10 min
  • Ready in10
  • Yield2

For the burger

  • 2 tablespoons sugar
  • 2 tablespoons boiling water
  • Liquid from a can of chickpeas (aquafaba) or one egg white
  • 1/2 teaspoon beetroot powder
  • 1 cup oat milk 

Preparing the spices


Strain can of chickpeas into a bowl to use the liquid from the can. Use a handheld mixer to whip them until fluffy


Meanwhile boil water and pour two tablespoons in a bowl with sugar and dissolve. Once the aquafaba (chickpea liquid) is frothy, add in the sugar water and beetroot powder


Fill two mini small jars with oat milk and ice and spoon the frothy pink on top. 

Garnish with chamomile flowers








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