Description
Silky whipped coffee crowned over velvety double chocolate milk, this café-style dalgona delivers creamy layers, balanced sweetness, and an indulgent finish you can make at home in minutes.
Ingredients
- Instant coffee, 2 tablespoons
- Sugar, 2 tablespoons
- Hot water, 2 tablespoons
- Unsweetened cocoa powder, 2 tablespoons
- Milk, 2 cups
- Dark chocolate chips, 2 tablespoons
- Ice cubes, 1 cup, optional
- Whipped cream, to taste, optional
Instructions
- Chill a mixing bowl for 5 minutes to help the foam set nicely.
- Whip the instant coffee, sugar, and hot water together until stiff peaks form.
- Warm the milk in a small saucepan over low heat, then whisk in the cocoa powder and dark chocolate chips until smooth. For an iced version, keep the milk cold and whisk in cocoa until dissolved.
- Fill two clear glasses with the chocolate milk, add ice if making it iced.
- Spoon or pipe the whipped coffee over the chocolate milk to create a thick, fluffy cap.
- Finish with a light dusting of cocoa or a swirl of whipped cream if desired.
- Serve immediately with a long spoon or straw and stir to your liking as you sip.
Notes
- Note: Sugar helps stabilize the dalgona foam, reduce it only if you do not need long-lasting peaks.
- Use high quality cocoa for deeper chocolate flavor.
- Chilling the bowl and using very hot water speeds up whipping.
- For dairy free, use oat or almond milk and dairy free chocolate chips.
Nutrition
- Serving Size: 1 glass
- Calories: 230
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg
Keywords: café dalgona doble chocolate, dalgona coffee, double chocolate coffee, whipped coffee, iced mocha, Korean coffee drink, chocolate dalgona