Creamy. Fluffy. Chocolatey. Coffee heaven in a cup.
This Mocha Dalgona Whip is what happens when whipped coffee meets a cozy café mocha—and it’s so easy to make.
It looks fancy but takes just a few minutes and makes you feel like you’re treating yourself to something special (because you are).
I’ve been making this on slow mornings or as a fun little afternoon pick-me-up when I want something sweet but still want my caffeine fix.
If you’ve tried regular dalgona coffee and loved it, you’re going to go wild for this mocha version.
That creamy chocolate milk at the bottom makes it extra indulgent!
🍫 Why I Love This Recipe
This mocha whip is a total vibe. Here’s why I keep coming back to it:
- It feels fancy but takes 5 minutes.
- You only need a few pantry staples.
- It’s rich, creamy, and so pretty!
- You get the hit of caffeine and chocolate in one go.
- Great over ice, or you can even warm the milk for a cozy treat.
Back when whipped coffee blew up on the internet, I was totally hooked. But once I added cocoa powder to it? Game changer. It became a little moment of joy in my day.
☕ Makes: 2 servings
Prep Time: 5 minutes
No cooking required
💡 Why This Recipe Works (Quick Science)
The magic behind dalgona coffee is how instant coffee, sugar, and hot water whip into a thick foam. Instant coffee has stabilizers that help trap air when whipped. Adding cocoa adds flavor but can weigh it down, so you need the right balance. Sugar helps the whip stay fluffy, and hot water dissolves everything smoothly. Whipping adds air, which gives it that cloud-like texture!
📅 Meal Plan Ideas
- Morning Treat: Serve with toast and fruit.
- Afternoon Pick-Me-Up: Pair with a granola bar or muffin.
- After-Dinner Sip: Add a little vanilla or coffee liqueur to the milk for a dessert twist.
❗Common Mistakes
- Using brewed coffee instead of instant – It won’t whip!
- Skipping the sugar – You need it for structure.
- Using cold water – It has to be hot to dissolve and whip properly.
- Over-whipping – It can get grainy if you go too far.
🧂 What You’ll Need
- 2 tablespoons instant coffee (not ground coffee)
- 2 tablespoons granulated sugar
- 2 tablespoons hot water (just-boiled)
- 1 tablespoon unsweetened cocoa powder
- 1 cup milk (any kind – dairy or non-dairy)
- Ice (optional)
- Cocoa powder or chocolate shavings (for garnish, optional)
👩🍳 Pro Tips
- Whip it by hand with a whisk if you don’t have a hand mixer—just be ready for a mini arm workout!
- Adjust the cocoa amount to your taste—more for richer chocolate flavor, less for a lighter mocha.
- For extra smooth milk, froth it a little or warm it before pouring in.
- Use a clear glass so you can see those beautiful layers.
- Try a sugar substitute like coconut sugar if you want a twist.
🔧 Tools You’ll Need
- Medium mixing bowl
- Hand mixer or whisk
- Tablespoon & measuring cup
- Spoon or rubber spatula
- Tall glasses
- Optional: milk frother or steamer
🔄 Substitutions & Variations
- Use brown sugar or coconut sugar for a caramel flavor.
- Try oat milk, almond milk, or soy milk for a dairy-free version.
- Add a drop of vanilla or peppermint extract to the milk.
- Skip the cocoa for a classic dalgona whip.
🧊 Make Ahead Tips
You can whip the dalgona coffee ahead of time and store it in the fridge for up to 2 days. Just give it a quick stir before using—may need a light re-whip for fluffiness.
👣 How to Make Mocha Dalgona Whip
Step 1: Mix Instant Coffee, Sugar, and Cocoa Powder
In a bowl, combine 2 tablespoons instant coffee, 2 tablespoons sugar, and 1 tablespoon unsweetened cocoa powder.
Step 2: Add Hot Water
Add 2 tablespoons hot water (just-boiled) to the dry mix.
Step 3: Whip Until Fluffy
Use a hand mixer (or whisk) to whip the mixture for about 2-4 minutes until it turns thick and fluffy like soft peaks.
Step 4: Prepare the Glass
Fill a tall glass with ice (optional) and pour in 1/2 cup milk per glass.
Step 5: Spoon the Mocha Whip on Top
Carefully spoon the mocha whip over the milk. Let it float like a cloud on top.
Step 6: Garnish (Optional)
Sprinkle cocoa powder or chocolate shavings on top for extra flair.
🥶 Leftovers & Storage
- Store extra whipped topping in a sealed container in the fridge for up to 2 days.
- Give it a quick stir or light re-whip before using again.
- Don’t store the full drink once made—it’s best fresh.
🍽️ What to Serve With Mocha Dalgona Whip
- Croissants or buttery toast
- A slice of banana bread
- Chocolate chip muffins
- Granola with yogurt
❓FAQ
Can I use ground coffee instead of instant?
Nope! Only instant coffee works for whipping.
Can I use decaf?
Yes! Just make sure it’s instant decaf.
Do I need a mixer?
A mixer makes it faster, but a whisk works too—just takes longer.
Can I make it hot instead of iced?
Yes! Warm the milk first, then top with the whip.
🥄 That’s a Wrap!
This Mocha Dalgona Whip is the kind of recipe that makes you feel like you’re at a fancy café—without changing out of your PJs. It’s creamy, dreamy, and done in minutes. Give it a try and let me know in the comments how yours turned out—or drop any questions below. Can’t wait to hear what you think!
Would you like me to create a printable version or a recipe card for this?
