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Hi, Okay, here I am, working on getting back to my new normal after the Derecho land hurricane hit us on August 10th, 2020. It left our house without power for 10 days. Some people are still without power as I write this, although, day-by-day the numbers of people without power are getting smaller. So, we moved back into our house as soon as our friend texted us that she drove by and saw lights on. It still feels like there is so much work to be done, but we will get there.

A fresh new week, the first full week back in our house. 2 weeks ago today (on Monday, when I wrote this post), our ordinary Monday was turned upside down. Somehow it feels like that was years ago already, and at the same time, the memories are all still so fresh.

So yeah, if you missed the post about the land hurricane that hit Iowa 2 weeks ago, that is why I am a little behind on sharing recipes here. Those sort of events are ones that cause you to deviate from your originally planned schedule.

But that’s okay. When life throws you a detour, all that matters is that you find a way to get back on course.

So here we go.

Enough about the derecho storm.

Let’s talk about this beautiful whipped coffee.

Have you heard of whipped coffee, or also known as, dalgona coffee?

Allow me to introduce you, if you haven’t met:

Whipped coffee, or dalgona coffee became viral during the beginning of the Covid-19 pandemic. It was all over You Tube, Facebook, Instagram, and Tick Tok, everyone was talking about it.

Why? Because it’s a creamy, fluffy coffee drink that’s pretty much magic. It’s made with just 3 ingredients and turns into this beautiful whipped coffee that is then spooned on top of milk. When you mix it into the milk you get one tasty coffee concoction.

I am not a coffee drinker.

I consider myself a dessert coffee drinker. Meaning, that I only like those overly-sweetened coffee drinks that are usually spiced with artificial flavors, and has cream, or frothed milk. They are a once-in-a-while treat for me. I probably only get one pumpkin spice latte a year, and one peppermint mocha a winter.

So, why, Emily, if you don’t like coffee did you make this whipped coffee recipe?!?!

Good question.

I had seen so many videos of people adding only 3 ingredients to a bowl and whipping it up until it was thick, creamy, and shiny. I just had to try it for myself. I enjoy experimenting with food that has a little bit of a mystery and magic to it.

So, I tried the original whipped coffee recipe that was floating around the inter webs: 1) 1 tablespoon of sugar. 2) 1 tablespoons of instant coffee 3) 1 tablespoon of water. Then all you do is whip it up using a hand mixer for 4 to 7 minutes, and then add it over milk.

It was so cool!!! Those 3 ingredients whipped up just as good as whipped cream does, maybe better.

I was so excited to taste it!

I hated it!!!

The coffee was way too strong, even after mixing it into the milk, and there wasn’t enough sugar for my taste buds. So, my coffee-loving-husband drank it instead of me.

I was so fascinated by the idea of this whipped coffee and how fun it was to make. I wanted in, I wanted to be able to enjoy a version of this drink. So, I kept playing around with it.

Finally, I came up with a whipped coffee that a non-coffee lover actually likes. And Paul, who loves plain black coffee, admitted that he liked my version better then the original whipped coffee version.

HUGE WIN!!!!

Hence, the post name, The Best Whipped Coffee!!!!

Ingredients for my Best Whipped Coffee Recipe:

granulated sugar, or organic sugar
boiling water
instant coffee
pure vanilla extract
cocoa powder
cinnamon
pinch of kosher salt
ice
milk (can use any kind of milk you like)

By adding a little extra sugar, and a few other flavors such as vanilla, cocoa powder, cinnamon, and a pinch of salt – the result is a whipped coffee that has a bit of complexity to it. It’s not just full on burnt, bitter coffee flavor. There are hints of cocoa powder, which goes so nicely with coffee, a hint of cinnamon and vanilla, and just enough salt to balance the sugar and bring out the other flavors.

No, it’s not a mocha whipped coffee. There isn’t really enough chocolate flavor to be considered a mocha. Just enough to give some depth of flavor to the coffee.

And don’t get me wrong, it tastes very much of coffee. It’s just that it has the right amount of sweetness, and some other flavors that truly compliment the coffee while adding some needed back-end flavors.

Would I consider this whipped coffee healthier then a store-bought fancy coffee?

Yes and no.

No, because It still has a good amount of sugar in it, so no, it’s not a drink I would make for myself daily. However, it is still probably less sugar then what you get with most of those flavored coffee drinks.

Yes, because it has the rich and creamy texture without needing to use any cream or whole milk. Of course, you could use whole milk, but I doubt there is any need for it. The whipped coffee thickens things up nicely, once stirred into the milk.

Conclusion: this whipped coffee is a fun drink to make at home, on occasion, when you want a treat. It’s not one I personally would drink on a daily basis.

But then again, I am not a regular coffee drinker. I am a tea drinker.

A Few FAQ’s:

Do I have to use instant coffee for the whipped coffee recipe?

Yes. Or, you can use instant espresso powder.

You cannot use coffee grounds. I am not a scienc-y person, but there is something about the instant coffee granules that works to create a whipped texture with the combo of the granulated sugar and the hot water.

Can I whisk this by hand?

Yes, you can. However, I don’t recommend it. The coffee mixture will whip up best with a high powered machine giving it the speed. Plus, it takes 4 to 7 minutes with the machine, so your arm is going to bet pretty tired.

Can I use a stand mixer?

Yes, you can use a stand mixer to make whipped coffee. However, I used my electric hand mixer because with such a small amount you have easier control with a hand mixer. If you’re doubling the recipe, then a stand mixer would be perfect.

Can I make my whipped coffee hot?

Yes, you can.

I haven’t personally had it this way , but I have seen it done online. I imagine it would “melt” the whipped coffee portion a little bit, making it less creamy. But, it would still be very tasty. Let me know if you try it.

There you have it. The trendy, famous dalgona whipped coffee everyone has been raving about. Only, it’s created for those who need a little something extra in their coffee. Raise your hands if that’s you!!!

For once I am on top of a food trend. Well, sort of. I am a few months late, but it’s better then being a few years late! ha!

I hope you enjoy this fun whipped coffee drink. It makes you feel like you’re drinking something fancy without needing an elaborate coffee machine at home. Also, it’s so cool to watch a few ingredients turn into that shiny, fluffy coffee stuff.

Have fun dalgona cofee-ing.

More coffee recipes:

If you give this recipe a try don’t forget to leave a comment down below along with a star rating. This helps my blog to be seen easier by more people. Plus, I love hearing from you. Thanks, friends.

The Best Whipped Coffee (AKA Dalgona Coffee)

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Author: Emily
Prep Time: 8 mins
Total Time: 8 mins
Yield: 1 whipped coffee 1x
Category: drinks, breakfast, easy, 10 ingredients or less
Method: whisk
Cuisine: gluten free, dairy free, vegan, vegetarian,
Diet: Gluten Free

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Description

Whipped coffee, AKA dalgona coffee, is made with a few simple ingredients to create a thick, creamy whipped coffee that is spooned over milk. This recipe uses just a few more ingredients to create the ultimate whipped coffee.

Instructions

Prepare: This recipe works best when you have all of the ingredients measured out and ready to go.
Boil water: Use a tea pot, a small sauce pot, or your microwave to bring the 2 tablespoons of water to a boil.
Whip: To a medium sized mixing bowl add the sugar (or to the bowl of a stand mixer). Add the hot water and give the bowl a swirl so that the sugar is submerged under the hot water. Add the instant coffee. Use the hand mixer (or stand mixer) and start on low, whip until it begins to look a little thicker, add the vanilla extract and turn the speed up to high. Whip on high, stopping to scrape the sides occasionally, for about 4 to 6 minutes – or until the mixture gets nice and thick, lightens in color, and becomes shiny and forms stiff peaks. It will almost be the color of peanut butter (see the photos in the post). I do find it helpful to set a timer so that I know I have whipped the coffee for at least 4 minutes to 6 minutes. Anything less then 4 minutes, and the coffee won’t whip up as much as it could.
Add the flavors: Once the coffee has whipped up add the cocoa powder, salt, and cinnamon. Mix on low until the powders are incorporated. Mix on high for another 2 minutes, or until the mixture thickens back up again to stiff peaks (the powders kind of deflate the mixture a little). Note: Sometimes I didn’t get it to whip up to stiff peaks again after adding the cocoa powder and cinnamon, and sometimes I could. It will still be thick, delicious, and sit on top of your milk, it just might not form that beautiful swoop on top. I’m not sure why this happens, just keep this in mind.
Finish: Add ice to your glass. Pour the milk over and spoon the whipped coffee on top. Just before drinking, stir the whipped coffee into the milk. Enjoy.

Notes

Sugar: You can use coconut sugar if you want, but I found the granulated sugar to whip up better then the coconut sugar. However, the coconut sugar still does whip up, just not as nice. Also, the original proportions for the recipe uses only 2 tablespoons of sugar. You can reduce the amount of sugar, or increase it to your liking. Personally, I needed the extra half of tablespoon of sugar since the coffee taste is so strong and I am not a huge coffee fan.

Instant coffee: Yes, you have to use instant coffee, not coffee grounds. From my research the way the coffee whips up has to do with the structure of the instant coffee granules. Also from my research, you can use instant espresso, if you would like.

Hot whipped coffee: Can you make a hot whipped coffee? I am sure you can, although, I have not tried it. I would imagine it would work well and taste very delicious, however it might cause the whipped coffee to melt and deflate a little more, resulting in a less creamy end drink once it’s all mixed in. Let me know if you give it at try.

Original coffee recipe: As stated, I made this recipe to please my taste buds (AKA a dessert coffee drinker). If you love coffee you might enjoy the original recipe that has floated around the internet: equal parts of granulated sugar, instant coffee, and hot water. (one serving is = 2 tablespoons sugar, 2 tablespoons instant coffee, and 2 tablespoons hot water). The method is the same as above. I originally tried this recipe and I couldn’t drink it. My husband who is a coffee drinker liked it, but did prefer my version with the added flavors.

Dairy free/vegan: You can use any type of milk you like, but to keep this recipe dairy free/vegan use a plant based, non-dairy milk of your choice. I like almond milk or coconut milk.

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