Meet Kori Kohi, Your Next Three-Ingredient Coffee Project

All you need is coffee, hot water, and milk sugar is optional!
by Bea Faicol for   |  Apr 5, 2020
Image: Bea Faicol
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If you're willing to whisk for more than 5 minutes with a mixer or even manually whisk for 10 to 15 minutes to create Dalgona coffee, then you can easily do your own Kori Kohi at home, too. This cafe-style iced coffee uses three ingredients too, but with no arm workout required!

Photo by Bea Faicol

Kori Kohi is aÂpopular drink from UCC which is basically coffee frozen into ice cubes and served in a glass with warm milk poured over it, plus an optional sweet syrup on the side. The iced coffee cubes will slowly melt as it touches the warm milk which results in one awesome milky iced coffee drink.

Photo by Bea Faicol

It sounds easy and thankfully, it is easy! All it really requires is coffee, hot water, and milk (sugar is optional), plusÂthe importance of preparing it a day beforehand.ÂFollow these simple steps to create your own Kori Kohi at home:

1 Melt two to three tablespoons of instant coffee in 1 1/2 cups of hot water. You can add sugar at this point, only if you want it sweet. Alternately, you can also use brewed coffee.Â

2 Let it cool down a bit and pour it into an empty ice tray. Just remember to not fill the ice tray to its brim because the liquid needs room to expand to become ice.

3 Let it freeze overnight until it gets an opaque coffee color.

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4 Fill your glass with the coffee ice cubes

5 Pour warm milk over the coffee ice cubes. Mix!

6 To make your own sugar syrup, you can melt equal parts sugar and water in a pan.Â

Photo by Bea Faicol

Similar to Dalgona coffee, you can experiment with Kori Kohi, too. You can swap the milk with hot chocolate to make iced mocha or matcha latte to make a matcha espresso latte. You can even make a different version of Vietnamese coffee by mixing condensed milk with the coffee and hot water before filling the ice tray.


This story originally appeared on

* Minor edits have been made by the editors.

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