A week or so ago, Grace started making these delicious iced coffees. She started by using a battery-operated frother to whip together instant espresso powder. They tasted like a chocolate milkshake!
Even better, they were dairy-free! You can use heavy cream if you want, but keep in mind that ¼ cup of heavy cream (about 2 ounces) has a little more than 3 carbs per serving.
Since Grace started making them we’ve learned that this concoction is popular in many different countries. Known as Dalgona in Korea, popular as Frappe or whipped coffee in Greece, and even dubbed Beaten coffee in India, they are all similar.
Also, you can warm the almond milk mixture and serve this hot if you prefer. Last, try adding a teaspoon of unsweetened cocoa powder to the instant coffee mix for a rich, mocha flavor!
(Makes 1 serving)
1 ½ tablespoons espresso powder
1 ½ tablespoon granulated sweetener
2 tablespoons hot tap water
4 ounces unsweetened almond milk
3 ounces unsweetened coconut milk or dairy-free creamer
Mix the espresso powder, sweetener, and tap water in a pint-sized glass jar. Use a whisk, handheld frother, or immersion blender to whip the mixture into a foam. It may take 3-5 minutes to get the coffee to foam into creamy peaks. The mixture will nearly double in volume as air is whipped into it and will go from dark brown to a lighter brown when it’s whipped.
Fill a glass about ⅔ full of ice. Pour in the almond milk and coconut milk.
Spoon the whipped coffee on top of the almond milk mixture. Stir or shake just before serving.
Any instant coffee will work, but espresso is a bit stronger and provides more intense flavor. If you use instant coffee instead of espresso powder, you might want to increase the amount to 2 tablespoons for more flavor.
If you don’t have instant coffee, use 2 tablespoons of very strong brewed coffee and omit the water.
The granulated sweetener helps to make the whip more stable. It will not whip well without the sweetener.
Whipped coffee will keep in the refrigerator for 24-36 hours without separating and can be frozen for a future treat.