5 Amazing Coffee Drinks You Can Make with Instant Coffee

I have a confession to make.

For years, I was a coffee snob. Fresh beans, burr grinder, pour-over setup, the whole performance. Instant coffee? I wouldn’t touch it. I probably made some comment about “drinking brown water” at a dinner party or two.

Then life happened.

A newborn baby. A cross-country move. A kitchen renovation that left me without my precious equipment for three weeks. I found myself staring at a jar of instant coffee in a hotel room, desperate and caffeine-deprived.

I made a cup. And another. And by day three, I had a revelation: This isn’t nearly as bad as I pretended it was.

By week two, I’d figured out how to make it genuinely delicious. By week three, I was taking notes.

Here’s what I learned: instant coffee isn’t the enemy of good coffee. It’s a different tool—one that, when used correctly, can create drinks that surprise even the biggest skeptics.

These five recipes will prove it.

Let’s get into our tips and tricks!

Before We Begin: Choosing Your Instant Coffee

Not all instant coffee is created equal. If you’ve only ever tried the generic can at the back of your grandmother’s pantry, you’re in for a treat.

What to look for:

• Freeze-dried over spray-dried. Freeze-drying preserves more flavor compounds. The granules look like tiny, irregular crystals. Spray-dried instant is usually a fine powder.
• Look for quality brands. In the US, look for Mount Hagen, Starbucks VIA, Medaglia D’Oro (for espresso-style), or Nescafé Gold (the gold line is significantly better than the classic red tin).
• Check the origin. Some specialty roasters now offer single-origin instant coffee. It’s more expensive but genuinely impressive.

For the recipes below, I tested with mid-range instant (Starbucks VIA and Mount Hagen) to keep things realistic. No $40 jars here.

5 Homemade Instant Coffee Drinks

Here are 5 recipes to make instant coffee drinks at home.

Recipe 1: The Dalgona Coffee (The Lockdown Legend)

You remember this one. During the early pandemic days of 2020, social media was flooded with videos of people furiously whisking coffee until it transformed into a fluffy, mousse-like cloud.

I’ll be honest: I thought it was a silly trend at first. Then I made it. Then I understood.

Why it works: The vigorous whisking incorporates air and emulsifies the coffee, sugar, and water into a stable foam. When poured over milk, it creates a drink that’s equal parts coffee, dessert, and theater.

What you’ll need:

• 2 tablespoons instant coffee
• 2 tablespoons granulated sugar
• 2 tablespoons hot water
• Milk of your choice (dairy, oat, almond—all work)
• Ice (for iced version)

Step-by-step:

1. Combine instant coffee, sugar, and hot water in a medium bowl.
2. Whisk. Here’s the thing: you can use a hand mixer, electric frother, or even a stand mixer if you’re fancy. But if you want the full experience, do it by hand with a whisk. It takes 5-8 minutes. Your arm will burn. It’s worth it once.You’ll know it’s ready when the mixture turns pale brown, doubles in volume, and holds stiff peaks—like whipped cream, but coffee.
3. Fill a glass with ice and milk, leaving about an inch at the top.
4. Spoon the whipped coffee mixture on top. Don’t stir—let it float.
5. Serve with a straw and watch people’s faces when they see it.

To drink: Stir it in completely before drinking. The foam dissolves into the milk, creating a sweet, creamy, intensely coffee-flavored drink.

My notes: The original Dalgona recipe uses equal parts coffee, sugar, and water. You can reduce the sugar slightly, but don’t skip it entirely—the sugar is what stabilizes the foam. I’ve tried with honey and maple syrup. Neither works. Use real sugar.

Recipe 2: The Five-Second Iced Latte

This is my everyday driver. The recipe I make when I want coffee but don’t want to clean any equipment.

What you’ll need:

• 1-2 teaspoons instant coffee
• 1 tablespoon hot water (just a splash)
• 1 teaspoon sugar (optional, to taste)
• Milk
• Ice

Step-by-step:

1. In your serving glass, combine instant coffee, sugar, and the hot water.
2. Stir vigorously until the coffee and sugar completely dissolve. This takes about 10 seconds. There should be no granules visible.
3. Add ice to the glass.
4. Pour milk over the ice and stir.
5. Done. Drink immediately.

Variations:

• Vanilla: Add ¼ teaspoon vanilla extract with the hot water
• Mocha: Add 1 teaspoon cocoa powder with the instant coffee
• Caramel: Use brown sugar instead of white
• Spiced: Add a tiny pinch of cinnamon to the coffee before dissolving

Why this works: The key is dissolving the instant coffee in a tiny amount of hot water first. If you just dump granules into cold milk, they float on top and never fully incorporate. That tiny hot water splash makes all the difference.

Recipe 3: The Instant Affogato

Affogato is Italian for “drowned”—and in this case, we’re drowning ice cream in coffee. It’s technically a dessert, but I’ve been known to eat it for breakfast on weekends when I’m feeling rebellious.

The traditional version uses a shot of hot espresso. Our version uses strong instant coffee, and honestly? Most people can’t tell the difference.

What you’ll need:

• 2 teaspoons instant coffee
• 2 tablespoons hot water
• 1-2 scoops vanilla ice cream or gelato (good quality matters here)
• Optional: chocolate shavings, crushed hazelnuts, or a cookie

Step-by-step:

1. Make your coffee: Dissolve instant coffee in hot water. Stir well. You want this strong—almost syrupy.
2. Scoop ice cream into a bowl or small glass. A shallow bowl works better than a tall glass, letting you get some of everything in each spoonful.
3. Pour the hot coffee directly over the ice cream. Do this at the table—the sizzle and melt are part of the experience.
4. Top with chocolate shavings or nuts if you’re feeling fancy.
5. Eat immediately with a spoon while the ice cream is melting into the coffee.

Why this works: The contrast between hot coffee and cold ice cream creates a textural experience that’s genuinely luxurious. The coffee slightly melts the ice cream, creating a semi-frozen, semi-liquid sauce.

Pro tip: Try different ice cream flavors. Chocolate works beautifully. So does caramel. Coffee ice cream is almost too much coffee—but also amazing if you’re a true addict.

Recipe 4: The Moroccan-Style Spiced Coffee

Remember the history post? This one connects to centuries of tradition.

In Morocco, coffee is often prepared with a blend of spices—cinnamon, ginger, cardamom, and more. This instant version won’t fool anyone into thinking it’s the real thing, but it captures the spirit beautifully and takes about two minutes.

What you’ll need:

• 1-2 teaspoons instant coffee
• 1 cup hot water or milk (your choice)
• Spice blend (see below)
• Honey or sugar to taste
• Optional: cinnamon stick for stirring

For the spice blend (make a batch and keep it in a jar):

• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 teaspoon ground cardamom
• ½ teaspoon ground cloves
• ½ teaspoon freshly ground black pepper (trust me)

Step-by-step:

1. In your cup, combine instant coffee and ½ teaspoon of your spice blend.
2. Add hot water (or heated milk) and stir well.
3. Sweeten with honey to taste. In Morocco, this coffee is often served with dates on the side—the sweetness comes from the fruit rather than the coffee itself.
4. Garnish with a cinnamon stick for stirring.

My notes: The black pepper isn’t there to make it spicy—it adds a subtle warmth that rounds out the other spices. Start with less if you’re nervous. You can always add more next time.

Serving suggestion: Make a pot of this for guests and serve it with small glasses of cold milk and a plate of dates. It’s a beautiful, hospitable gesture that costs pennies.

Recipe 5: The High-Protein Coffee Shake

This one’s for the gym crowd, the busy parents, and anyone who needs breakfast to be drinkable.

I stumbled into this recipe after a morning workout when I was too tired to make both coffee and a protein shake separately. Desperation breeds invention.

What you’ll need:

• 1-2 teaspoons instant coffee
• 1 scoop chocolate or vanilla protein powder
• 1 cup milk (dairy or plant-based)
• ½ frozen banana (optional, but recommended)
• 1 tablespoon almond butter or peanut butter (optional)
• Ice cubes (if not using frozen banana)

Step-by-step:

1. Combine everything in a blender.
2. Blend until smooth. If it’s too thick, add more milk. Too thin, add more ice.
3. Pour and drink immediately.

Why this works: Protein powder can be gritty and boring. Coffee adds complexity and masks any artificial aftertaste. The banana adds natural sweetness and creamy texture. This isn’t just fuel—it’s genuinely delicious.

Pro tip: Make a double batch and keep one in the fridge for the next day. Shake well before drinking.

One More for the Road: Classic Iced Coffee

Bonus: The Instant Coffee Hack You Need to Know

Here’s something that changed my instant coffee life.

Make coffee ice cubes.

Brew a strong batch of instant coffee (double the usual amount), let it cool, and pour it into an ice cube tray. Freeze.

Now you have coffee ice cubes for:

• Iced coffee that never gets watery
• Smoothies that need a caffeine kick
• Affogato emergencies
• Adding to cocktails (coffee old-fashioned, anyone?)

The Bottom Line on Instant Coffee

Instant coffee isn’t trying to replace your fancy pour-over setup. It’s not competing with your local café. It’s a different thing entirely—a tool for moments when convenience matters more than ritual.

For early mornings. For hotel rooms. For camping trips. For the 3 PM slump when you need caffeine but can’t face another full brewing production.

These five recipes transformed how I think about instant coffee. They might do the same for you.

And hey—if anyone gives you grief about using instant, just make them a Dalgona and watch them change their tune.

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Ready for more coffee adventures? Try these next:

• 15 Cheap Coffee Hacks That Taste Expensive
• The Complete Guide to Coffee Syrups: Vanilla, Caramel, Hazelnut, and More
• How to Make a Creamy Vanilla Latte with Instant Coffee (the original!)
• The Surprising Origins of Flavored Coffee: From Ancient Spices to State Drink

Frequently Asked Questions About Instant Coffee