Homemade Creamy mocha with Dalgona Foam : Easy recipe

French

This homemade Creamy mocha is made with cocoa and hot milk. I serve it topped with a light dalgona foam, for a cozy, sweet treat that’s ready in just a few minutes.

It’s the perfect comfort drink to start the day in a good mood, with a little extra touch of sweetness.

Homemade Café Mocha and Creamy dalgona

This cocoa mocha with dalgona foam is my weekly little treat when I want something cozy and chocolatey without much effort.

It takes about 10 minutes to whip the foam and mix the mocha, and another few minutes to warm the milk gently.

The recipe makes two generous cups, perfect for sharing, or for a second refill.

You can enjoy it hot for a comforting start to the day, or iced with a handful of cubes when you want it lighter.

The goal is simple: a smooth mocha base underneath and a firm, shiny foam on top that sits beautifully before you stir it in.

What is mocha ?

A mocha (also called a café mocha or mochaccino) is a coffee drink that combines espresso or strong coffee with chocolate, usually cocoa powder, chocolate syrup, or melted chocolate, then topped with steamed milk or milk foam.

It tastes richer and sweeter than a latte because of the chocolate. Many versions are finished with whipped cream, chocolate shavings, or a dusting of cocoa.

What is “dalgona” ?

“Dalgona” refers to a Korean honeycomb-style candy, and the drink name comes from the foam’s similar color and sweetness.

The whipped-coffee version became hugely popular online in 2020, though similar “beaten coffee” drinks exist in several countries.

Ingredients (with helpful notes and susbtitution)

For the mocha (chocolate base)

• 400 ml almond milk: naturally sweet and mild.
  Swap: dairy milk (creamier), oat milk (sweet), soy milk (neutral), coconut milk (more flavor).
• 1 tsp instant coffee: quick coffee flavor without a machine.
  Swap: 1 shot espresso or very strong brewed coffee (adjust milk slightly if needed).
• 4 tbsp unsweetened cocoa powder: deep chocolate taste.
  Swap: Dutch-process cocoa (milder), melted dark chocolate (richer—reduce sugar).
• 1 tbsp sugar: balances cocoa bitterness.
  Swap: honey, maple syrup, coconut sugar, or sweetener (adjust to taste).

For the dalgona foam

• 2 tsp brown sugar: helps stabilize the foam + caramel note.
  Swap: white sugar (works great).
• 2 tsp instant coffee: essential for a foam that whips up properly.
  Swap: espresso/brewed coffee won’t whip the same way.
• 2 tbsp hot water: dissolves everything so the foam turns glossy.
  Swap: very hot water is best; hot milk works but changes texture slightly.

How to Make Cocoa Mocha with Dalgona Foam (Easy Step-by-Step)

– Start with the dalgona foam

• In a small bowl, combine sugar, instant coffee, and very hot water.
• Whip with an electric mixer for 5–8 minutes (a hand whisk works too, it just takes longer) until the foam is thick, smooth, and glossy, and holds peaks when you lift the whisk.

– Warm the milk

• Pour the milk into a saucepan and heat on low.
• The milk should be hot and steaming, but not boiling (no rolling bubbles).

– Make the mocha base (no lumps)

• In a measuring jug (or large glass), mix cocoa powder, instant coffee, and sugar.
• Add a small splash of hot milk first and stir into a smooth paste (this prevents lumps).
• Gradually pour in the remaining hot milk, stirring until the mocha is fully smooth.

– Assemble

• Divide the mocha into 2 glasses (about 220 ml each).
• Spoon a generous layer of dalgona foam on top.

– Serve : Enjoy right away, then stir just before drinking for the most delicious, creamy finish.

Quick troubleshooting

• Foam won’t whip: use instant coffee, very hot water, correct ratios, and whip long enough (5-8 min).
• Foam collapses: avoid over-whipping, don’t let it sit too long, and keep the drink from being too watery.
• Cocoa lumps: sift cocoa, make a paste first, then add hot milk gradually while stirring.

Make-ahead & storage

• Dalgona foam: best used quickly (it loosens as it sits).
• Mocha base: refrigerate 24-48 hours in a sealed bottle/container.
• Reheating: warm gently on low heat, stirring, no boiling. Add foam at the last minute.

Comfort drinks to try

• Creamy Parisian Hot Chocolate
• Pumpkin White Chocolate Latte
• Creamy & Cozy Eggnog