Cappuccino Cremoso (Cappuccino Dalgona) is a rich, creamy version of the classic cappuccino.
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It's made by whipping instant coffee, sugar, water, cocoa powder, and a hint of cinnamon into a thick, velvety cream that creates a smooth, chocolatey, mellow coffee flavor.
This homemade Cappuccino Cremoso is popular among coffee lovers who want an easy, indulgent, café-style drink at home.
This easy Cappuccino Cremoso recipe uses just a few ingredients and whips into a light, airy cream that stores well in the freezer.
You can use any type of sugar, and the mixture stays creamy and scoopable, making it perfect for a quick homemade Cappuccino-simply add a spoonful to hot or cold milk and stir until dissolved.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Instant coffee: Provides the strong coffee base. I recommend using Nescafé Dark Roast, but you can use any good-quality instant coffee you prefer.
- Boiling water: Helps dissolve the instant coffee completely so the mixture whips evenly.
- Granulated sugar: Stabilizes the mixture, allowing it to whip to a thick, airy texture and maintain structure when frozen.
- Cold water: Helps lighten and expand the mixture during whipping, creating a fluffy cappuccino cream.
- Cocoa powder (50% cacao): Adds a balanced chocolate flavor that complements the coffee without making the mixture overly sweet. It can be substituted with Nesquik chocolate milk powder or with 100% cocoa powder; if using 100% cocoa, simply use half the amount the recipe calls for.
- Ground cinnamon: Enhances the cappuccino flavor with warm aromatic notes and adds depth to the chocolate-coffee blend.
How to Make Cappuccino Cremoso
Note: Full instructions are provided in the recipe card below.
- In the bowl of a stand mixer, add the instant coffee. Pour in the boiling water and stir until the coffee dissolves completely.
- Add the granulated sugar and mix briefly, then add the cold water and stir to combine.
- Attach the bowl to the stand mixer fitted with the whisk attachment, and whip on medium speed for 5 minutes until the mixture begins to thicken.
- Increase the speed to high and continue whipping for another 5 minutes until very thick, pale, and creamy.
- Sift in the unsweetened cocoa powder, add the ground cinnamon, and fold gently by hand until fully incorporated.
- Transfer the mixture to an airtight container and freeze until ready to use. To serve, spoon some of the frozen mixture into a cup, pour hot milk over it, stir, and enjoy.
Hint: Always sift the cocoa powder before adding it, and fold it in by hand. This prevents lumps and keeps the mixture thick and airy-using the mixer at this stage will deflate the cream and make it too soft.
Storage & Freezing
Storage/Freeze: This whipped coffee does not store well in the refrigerator-it must be kept in the freezer. Transfer it to an airtight container and freeze for up to three months. Don't worry. It won't harden; it stays soft and scoopable, so there's no need to defrost before using it!
To use, simply scoop a spoonful and stir it into very hot milk until fully dissolved. You can also use cold milk (our favorite way to enjoy Café Dalgona at home), but keep in mind you'll need to stir a little longer when using cold milk for it to fully dissolve.
Camila's Tips & Variations
- Use instant coffee only: This recipe works only with instant coffee-ground or brewed coffee will not whip.
- Use very hot water: Hot water helps the sugar and instant coffee dissolve quickly, which makes the mixture whip faster and reach maximum volume.
- Adjust to taste: Feel free to increase or reduce the instant coffee or sweetener to match your preferred flavor and intensity.
- Beat long enough: For the fluffiest texture, whip for the full 10 minutes; this ensures a thick, stable cream.
- Choose your sugar: Granulated, Turbinado, or light brown sugar all work well. Brown sugar gives a deeper color and a slightly caramel-like flavor.
- Stronger coffee flavor: Use a bold instant coffee like Nescafé Clásico, which dissolves quickly and creates the best whipped texture.
- Add flavor: Enhance the coffee by adding 1 teaspoon of vanilla extract before whipping.
Frequently Asked Questions
Can I make this without a stand mixer?
Yes. You can use a handheld electric mixer, but it will take longer to achieve the thick, fluffy texture.
Does it have to be stored in the freezer?
Yes. The mixture separates in the refrigerator. Keeping it in the freezer maintains its creamy, scoopable texture.
Will it get hard in the freezer?
No. Because of the sugar and whipped structure, it stays soft and airy, even when frozen.
Can I adjust the sweetness?
Yes. Reduce the sugar if you prefer a less sweet cappuccino. Keep in mind that sugar helps stabilize the mixture, so lowering it too much may affect texture.
Can I make this with decaf coffee?
Yes. Use any instant decaf coffee; the whipping process works the same.
Can I use different cocoa powders?
Absolutely. You can use chocolate milk powder (like Nesquik) or 100% cocoa powder. If using 100% cocoa, use half the amount.
How do I serve it?
Scoop 1-2 tablespoons into a cup and add very hot milk. It also dissolves in cold milk, but may take a little longer to blend.
❤️ Love this Cappuccino Cremoso recipe?
Don't miss our Whipped Coffee recipe -an easy, creamy coffee recipe that's perfect for anyone who loves homemade café-style drinks.
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Recipe
Cappuccino Cremoso
Equipment
- Stand mixer with whisk attachment
- Serving cups or mugs
Ingredients
- 25 g instant coffee , such as Nescafé Dark Roast
- 1 tablespoon boiling water
- 130 g granulated sugar
- 70 ml very cold water
- 25 g 50% cacao powder or 13g 100% unsweetened cocoa
- 1 teaspoon ground cinnamon
Instructions
- In the bowl of a stand mixer, add the instant coffee. Pour in the boiling water and stir until the coffee dissolves completely.
- Add the granulated sugar and mix briefly, then add the cold water and stir to combine.
- Attach the bowl to the stand mixer fitted with the whisk attachment, and whip on medium speed for 5 minutes until the mixture begins to thicken.
- Increase the speed to high and continue whipping for another 5 minutes until very thick, pale, and creamy.
- Sift in the unsweetened cocoa powder, add the ground cinnamon, and fold gently by hand until fully incorporated.
- Transfer the mixture to an airtight container and freeze until ready to use. To serve, spoon some of the frozen mixture into a cup, pour hot milk over it, stir, and enjoy.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
