Whether you’ve seen it called Whipped Coffee, Dalgona Coffee, or a Greek Frappe Coffee…you’ve likely seen this concoction ALL. OVER. your Instagram feed. Me too. Eventually, I got curious enough to try it but the recipes that I saw had me a little worried because I don’t like instant coffee or using that much sugar and I was craving a mocha. So I changed the recipe.
A Few Notes:
This recipe will not be as fluffy as what you’ve seen on your feed because I added mocha and halved the sugar. It will still create a nice thick coffee layer though and there’s chocolate! I found that a hand mixer was more effective than a milk frother. I recommend mixing everything in a large measuring cup to limit the splatter.
Trust me, there will be splatter.
MOCHA WHIPPED COFFEE
- 2 tbsp Cafe Bustelo instant espresso
- 1 tbsp raw sugar
- 1 tbsp unsweetened cocoa powder
- 1 dash Saigon cinnamon
- 2 tbsp very hot water
Combine the espresso, raw sugar, cocoa powder, cinnamon, and water in a 2+ cup measuring cup. Use the hand mixer on the highest setting to whip the coffee to desired thickness. This will take several minutes, so be patient.
Add ice and milk to a clear glass (so you can see the layers!) then top with the whipped coffee.