Here’s a twist on the classic whipped coffee (dalgona coffee) that kids and adults will both love! You can enjoy it on top of iced milk for chocolate milk or try hot milk for a hot cocoa-like version. For more dalgona goodness, check out this article on 3 ways to do dalgona coffee.

Directions

1. Whip the egg white until it is frothy and mostly stiff with the whisk attachment of your stand mixer. Add the sugar and whip until stiff peaks form and it sticks to your whisk.

2. Sift in the cocoa powder. Whisk it in until incorporated.

3. Add the milk to a cup. Top with the whipped chocolate and enjoy!

Notes:

If you don’t want to use egg white, you can use already pasteurized eggs or aquafaba. 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.

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.

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.