This Dalgona Whipped Mocha is simple to make and oh so delicious! It’s easy to make it dairy and sugar-free. You can even swap the coffee with a simple tip!
Dalgona coffee is the latest food craze on the internet. Some people are calling it the “coffee of the quarantine.”
I first heard about it via my pastor’s wife on a ladies’ Zoom chat almost two weeks ago. I was oblivious to this phenomenon, but a couple of the other ladies chimed in, so I knew I had to look it up!
Why did I wait for a whole week? I guess I got distracted by life. I don’t know about you, but the quarantine life has not made life slow down that much.
Dalgona coffee is a creamy, toffee-like coffee that is ridiculously good. Like any coffee and chocolate lover, I couldn’t stop at with just a latte.
Why not make a Dalgona whipped mocha? I mean coffee and chocolate are one of those matches made it heaven, so how could I not?
I am a fan! So is my roommate. If you haven’t tried one yet, now is the perfect time to make one!
Tips and Suggestions:
Traditionally Dlagnoa Whipped Coffee is made with instant coffee, white sugar, and boiling water. If none those are in your pantry, that’s not a problem.
- The thing about instant coffee is that it has a lot of caffeine. I’ve always known that I was a sensitivity to caffeine, so if you are as well, you might want to try Dandy Blend, Lindsey from All the Nourishing Things uses for her Herbal Dalgona Whipped Coffee.
- Trying not to eat a lot of sugar? Me too. I used coconut sugar in this recipe but have also tried it with a monk fruit blend. Both turned out perfectly.
- Dairy-free? Not a problem. I have made this with coconut milk a enjoyed it, but the coconut flavor was well coconuty. Since I am not dairy-free, I choose to make my Dalgnoa whipped mocha with raw milk. Almond milk would be a tasty alternative.
After testing a few batches a couple of days in a row, I was way too jittery and not full of any extra energy. I’m so glad that Dandyblend is a good option! Now I can savor my morning cup of coffee and sip a Dalgona Whipped Mocha in the afternoon.
Helpful kitchen tools and ingredients:
- Immersion blender (using the whisk) or a handheld mixer
- Mixing bowl
- Instant Coffee or Dandy Blend
- Coconut Sugar or Monkfruit Sweetener
- 20oz Mason Jar
How to Make a Dalgona Whipped Mocha
- Pour the instant coffee (or Dandy Blend), sweetener, and hot water in a small heatproof bowl.
- Whip with a hand mixer or impression blender whisk for 3-5 minutes or until it makes soft, foamy, peaks. (It will almost look like whipped cream.)
- Sprinkle in the cocoa powder and vanilla extract. Whip until blended in.
- Put ice in a glass, drizzle in dark chocolate syrup, fill 2/3rd of the way full with milk, and top with the Dalgona whipped mocha.
My favourite way to enjoy a Dalgona Whipped Mocha is filling a cute jar with coffee ice cubes, drizzling in homemade dark chocolate syrup, filling the 2/3s full with raw milk, drizzling in more syrup, adding a splash of homemade vanilla extract, and topping everything with the whipped mocha.
Dalgona Whipped Mocha
- 2 tablespoons instant coffee or Dandy Blend
- 2 tablespoons coconut sugar or Monk Fruit
- 2 tablespoons boiling water
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- 8- 16 ounces milk, raw milk or nut milk
- Dark Chocolate Syrup optional
- Coffee Ice Cubes optional
- Add the instant coffee (or Dandy Blend), sweetener, and boiling water to a bowl.
- Wisk or whip for about 3 minutes until light and fluffy like a meringue.
- Add the cocoa powder and vanilla extract. Whip for one more minutes.
- Add ice if using to one large or two small glass. Fill to 2/3 of the way full.
- Drizzle in dark chocolate syrup if using, and top with the whipped mocha.