Ingredients
-
2 tbsp instant coffee (not ground coffee)
-
2 tbsp granulated sugar (or coconut sugar)
-
2 tbsp hot water (just off the boil)
-
2 cups milk of choice, cold (dairy or dairy-free)
-
Ice cubes (optional for iced)
-
Optional flavor boosts: ½ tsp vanilla extract, a pinch cinnamon or cocoa powder, or 1–2 tsp maple syrup for extra sweetness
Instructions
-
Whip the foam: Add instant coffee, sugar, and hot water to a medium bowl. Whisk with a hand whisk 2–3 minutes (or 45–60 seconds with a hand mixer) until thick, glossy, and holds soft peaks.
-
Prep the glasses: Fill two mugs or heat-safe glasses with ice (if making it iced) and pour in 1 cup cold milk per glass.
-
Spoon & swirl: Divide the whipped coffee between the two glasses, dolloping on top. Swirl lightly to create marbled layers or stir fully for a smooth latte.
-
Finish & serve: Add any flavor boosts, dust with cocoa or cinnamon, and enjoy right away.
Notes
-
Instant coffee only: Freeze-dried instant coffee whips best; espresso or ground coffee won’t foam.
-
Whip faster: Use a small deep bowl and a hand mixer for ultra-quick peaks.
-
Control sweetness: Reduce sugar to 1–1½ tbsp for a less sweet foam (texture will be slightly softer).
-
Milk matters: Whole milk = richest flavor; oat or barista-style almond milk gives great body for dairy-free.
-
Hot version: Warm the milk and skip the ice for a cozy latte.
-
Make-ahead: Whipped coffee keeps 2–3 days in the fridge—cover tightly. Re-whip a few seconds if needed.
-
Flavor ideas: Mocha (1 tsp cocoa in the foam), Vanilla (½ tsp vanilla in milk), Caramel (1–2 tsp caramel syrup), Spiced (pinch cinnamon + cardamom).
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks, Breakfast, Snack
- Method: Whipped, No-Cook
- Cuisine: Korean-inspired, Global
- Diet: Vegetarian