Whipped Coffee is here and I believe it will never disappear. Whip up the sweetened topping in just a couple of minutes and then dollop it on iced dairy-free milk.
Course Drinks
Cuisine Korean, Vegan
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 2Servings
Calories 67kcal
Author Ginny McMeans
Ingredients
2tablespoonsinstant coffee
2tablespoonsgranulated sugar
2tablespoonsboiling water
½teaspoonvanilla extract - optional
2cupsdairy free milk - oat milk makes it richer and thicker
Ice
Instructions
In a medium bowl add the instant coffee, sugar, boiling water, and vanilla extract.
Whisk using a hand mixer for 3-4 minutes until light in color and fluffy.
The mixture should form stiff peaks when you remove the beaters (see a couple of the photos above).
Fill two mugs with ice and milk.
Divide the whipped coffee evenly between the two mugs.