This is the best whipped Dalgona recipe…EVER. The malt powder combined with the chocolate syrup give this whipped coffee the perfect amount of sass and playfulness. Store a bunch in the fridge for when you need a last minute caffeine pick-me-up.
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Have you tried Dalgona whipped coffee?! It’s amazing and it’s been popping up all over social media, and rightly so. It’s rich and robust, and can be made with so many different twists. Meg and I created this whipped coffee with malt and mocha, because we wanted a playful take on Dalgona.
I love malted powder. There’s something about the distinct, nutty flavor that reminds me of my childhood: drinking malts on a Southern porch, watching the fireflies. Malted shakes are harder to find on the west coast, but that doesn’t stop me from making them. During the summer, we buy a jar of malt powder and make our own malts.
However, when I want something that has a touch of grown-up sophistication and still satisfies my inner child, I indulge in this recipe.
This recipe is heaven in a glass. The malted milk and shot of chocolate syrup, topped with fluffy coffee has such a great balance of playfulness and adulting.
Go ahead. Try it. Enjoy it. Then have a second helping and tell us what you think.
The recipe depends on how much you a) like chocolate and b) like malt. I love malt, so I’m pretty heavy handed with it. If malt isn’t your favorite, adjust it slightly or omit it so the drink showcases the chocolate more.
You’ll want to start with the basic Dalgona Coffee recipe. You’ll need instant coffee, water, and sugar.
Then, whip until fluffy and set aside.
Take a clean glass and pour chocolate syrup in the bottom. We used approximately 2 tablespoons. Fill your glass with ice. Then, fill glass with whole milk, leaving about 2 inches of room at the top. Add 2 tablespoons of malted powder. Or more. No one is judging you.
Next, top with Dalgona whipped coffee.
Yum. Go ahead and have seconds. Even though the malt makes it a fun drink, you’re a grown-up and no one’s telling you you can’t have that second helping.
Looking for some dessert to pair your whipped coffee with? Try our amazing pumpkin muffin scones, found here!
Quick Notes on Whipped Coffee!
- Dalgona Coffee lasts several days in the fridge. It’s great to whip up a big batch, and then store it in an airtight jar in the fridge until you need it. Some sources say it lasts two days; however, I’ve had it last 3 or 4 days before using it all up.
- Can you make it vegan? Yup! Just use your milk of choice, and pour over ice.
- Do I need to add sugar to the instant coffee? Nope, but it won’t stay whipped for as long. Plus, I’m unable to duplicate such amazing peaks without the sugar. Which leads me to the next note…
- Do I need to use a mixer? Nahhh, you don’t. But why would you want to do that to yourself?! Trust us. It’s way easier to use a hand-held mixer. When mixing it by hand, it would take almost 10 minutes of whisking. If you want to mix it by hand, try a ball whisk. It’s incredible, and because of the two nestled spheres, it whips liquids in half the time in does with a regular whisk. Or, look for a electric whisk, similar to this one!
- Hot or cold water? Some recipes call for mixing the instant coffee with cold water. Other recipes call for hot water. We seemed to get equally amazing results with regular room-temp water, and an electric whisk.
Whipped Coffee: Malt and Chocolate
- 1.5 tbsp instant coffee
- 1.5 tbsp water
- 1.5 tbsp sugar
- 2 tbsp choclate syrup
- 2 tbsp malted powder
- 1 cup whole milk
- Whip instant coffee, sugar, and water until medium-firm peaks hold. Put to side.
- In seperate glass, pour 2 tablespoons of choclate syrup into the bottom. Fill glass with ice.
- Add whole milk, leaving about 2 inches of room at the top.
- Add 2 tablespoons of malted powder to glass (don't stir).
- Top with Dalgona Coffee.
- Now serve and stir!