Whipped Coffee
My homemade Dalgona whipped coffee recipe needs just 3 ingredients and works with or without instant coffee. Watch the video below to see how I make it in my kitchen!
Servings 2 servings
Calories 39kcal
Ingredients
- 1/4 cup espresso or strong brewed coffee * See notes
- 1/4 cup sugar I used allulose ** See notes
- 2 cups milk I used unsweetened coconut milk
Instructions
- In a large mixing bowl, combine the hot coffee with sugar and mix well.
- Using a hand or stick mixer, beat the coffee until it begins to form soft peaks and you achieve a meringue-like texture.
- Pour your warm or chilled milk into two glasses. Carefully scoop out the whipped coffee topping into the two glasses and serve immediately.
Video
Notes
You can use instant coffee if you wish.
* Your coffee must be hot and be 60 ml (2 oz).
** I used allulose, but erythritol or monk fruit sweetener can be used.
TO STORE: Leftover coffee whip can be stored in an airtight container in the refrigerator for up to five days.
TO FREEZE: Portion the coffee whip into a shallow container and freeze for up to 3 months.
Flavor variations
Matcha. Swap the coffee for brewed matcha.
Chocolate. Add 1 tablespoon of cocoa powder.
Vanilla. Add 1 teaspoon of vanilla extract.
Nutrition
Serving: 1serving | Calories: 39kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Sodium: 327mg | Potassium: 177mg | Fiber: 1g | Calcium: 307mg | Iron: 1mg | NET CARBS: 2g