Name: Dalgona Chocolate Milk
Prep time: 10 min
Total time: 10 min
Ingredients: 1 egg white (or 2 tbsp aquafaba* (aka chickpea liquid)); 1 tbsp sugar (granulated white, turbinado, or cane); 1 tbsp cocoa powder (unsweetened); 1 cup milk (I used coconut milk, but any kind works)

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This Dalgona chocolate milk is a mix between a chocolate shake, chocolate milk, and chocolate whipped cream. It's the perfect caffeine-free treat for adults and kids, alike!

Whipped chocolate over milk in a clear glass cup.

What is Dalgona 'Whipped' Coffee?

Dalgona coffee is made by whipping together 2 tablespoons of instant coffee, 2 tablespoons of granulated sugar, and 2 tablespoons of hot water, then pouring the whipped coffee mixture over milk. The gluten in the instant coffee helps create a whipped, special coffee treat. This whipped coffee trend started in Korea, and has taken the internet, Tiktok, and other social media by storm during the 2020 quarantine.

Dalgona coffee can be made using 3 methods: frother, mason jar, or whisk.

What is Dalgona 'Whipped' Chocolate?

This take on the Dalgona trend is a caffeine-free, chocolate treat. It is made using a similar method to the Dalgona coffee, but with slightly different ingredients. We are creating the froth/whip by using egg white or aquafaba similar to a meringue.

Also try this Dalgona "Whipped" Matcha!

Note: Dalgona coffee does not need added ingredients like egg white or aquafaba because of the stabilizer additives, often gluten preservative in the instant coffee.

How Long Does it Take to Make Whipped Chocolate?

It takes about 10 minutes to whip up this frothy, chocolate treat. Simple, fun, and way less calories than a chocolate ice cream shake.

Variations on this Whip

Customize this chocolate whip with some of the following fun variations:

Add a pinch of cinnamon to the whip
Spike the non-dairy milk with orange liqueur, Kahlua, or Baileys Irish Cream
Decorate with fun garnishes like sprinkles, oreos, or marshmallows
Add a pinch of cinnamon, nutmeg, and cayenne pepper for a Mexican hot chocolate twist

Or make this Dalgona matcha latte!

Aquafaba vs. Egg White

Aquafaba is the thick liquid in a can of chickpeas that you usually drain out and throw away. It is commonly used in vegan baking as a substitute for egg whites and whips up just as well as egg whites in this recipe.

Eating any part of an egg raw can present a health and safety problem, as raw eggs do carry bacteria. If you’d rather not take the risk, buying eggs that have been pasteurized or liquid egg whites in a carton, as these are always pasteurized, is a good compromise.

How to Make a Dalgona Chocolate Milk

To make this chocolate treat, you will need the following:

Flatlay of ingredients for whipped chocolate.

Take the egg white (or aquafaba) in a bowl and whip the egg white until it is frothy and mostly a stiff, white texture. You can use a whisk, a hand mixer, or a handheld frother. A whisk may take a little longer to get the egg white to the right consistency (photo 2 below)!

Add in the sugar and continue to whip until stiff peaks form and it sticks to your whisk. See photo 2 below for a good example of stiff peak consistency.

Whipping egg whites to soft peaks in clear bowl with whisk and chocolate.

Sift in the unsweetened cocoa powder, and thoroughly whisk it into the mixture until fully incorporated (photo 3 above).

Add your chosen milk, dairy or non-dairy, to a cup. Top the milk with the whipped chocolate. Sip, savor and enjoy!

More Beverage & Chocolate Treats

Or check out all my other beverages and cocktails here.

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4.96 from 23 votes

Dalgona Chocolate Milk

This Dalgona chocolate milk is a mix between a chocolate shake, chocolate milk, and chocolate whipped cream. It's the perfect caffeine-free treat for adults and kids, alike!

Prep Time10

Cook Time0

Total Time10

Course: Drinks

Cuisine: American, Korean

Servings:

Calories: 222kcal

Author: Candice

Equipment

▢
Whisk, electric mixer, or frother.

Ingredients

▢ 1 egg white or 2 tablespoon aquafaba* (aka chickpea liquid)
▢ 1 tablespoon sugar granulated white, turbinado, or cane
▢ 1 tablespoon cocoa powder unsweetened
▢ 1 cup milk I used coconut milk, but any kind works

Instructions

Whip the egg white (or aquafaba) until it is frothy and mostly stiff with a whisk, hand mixer, or handheld frother. Add the sugar and whip until stiff peaks form and it sticks to your whisk.
Sift in the cocoa powder. Whisk it in until incorporated.
Add the milk to a cup. Top with the whipped chocolate and enjoy!

Notes

Do not add the cocoa powder until instructed or the egg whites will not properly whip. The powder will weigh the mixture down too much to froth properly.

Sugar: this recipe works best with fine, granulated sugar. But it also works with many other sugars. Make sure the egg white/aquafaba is stiff before adding the sugar, especially if using a heavy sugar like coconut sugar.

Aquafaba is the liquid left when you strain chickpeas from a can.

Eating any part of an egg raw can present a health and safety problem, as raw eggs do carry bacteria. If you'd rather not take the risk, buying eggs that have been pasteurized (look out for that on the label) or liquid egg whites in a carton, as these are always pasteurized, is a good compromise.

You don't need the extra froth assist from the egg white (or aquafaba) when making Dalgona coffee since there are additives and stabilizers in instant coffee.

*When using aquafaba, adding ¼ teaspoon cream of tartar will get you firmer peaks in your mixture. This recipe doesn't work as great without the cream of tartar since the cocoa powder is so heavy that it deflates the whipped aquafaba.

Nutrition

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