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Have you tried whipped dalgona coffee? It’s so easy to make and it’s a super fun change of pace for your home coffee routine. Here’s my DIY whipped coffee recipe!
I loooove coffee and (back before the pandemic) I tried to frequent my favorite local coffee shops once a week. It’s my favorite way to treat myself and get in a good CEO coffee date for planning my next writing and business moves.
As a solopreneur however, finding inexpensive ways to treat myself to nice coffee at home is also important. Yay, budgeting! So when I saw a recipe for whipped coffee on the New York Times I knew I had to try it.
It was ridiculously easy to make. I poured mine over Joi almond milk (#affiliate) and ice. My recipe uses more sugar and organic instant coffee. I also found that using only one tablespoon of coffee granules and one tablespoon of hot water made plenty for me, so feel free to experiment.
Recipe for DIY Whipped Coffee
Whipped coffee is so easy to make. You will combine sugar, instant coffee granules, and hot water to make the coffee foam, then serve over almond milk. Here’s how:
Ingredients for Whipped Coffee
- 2 Tbsp organic coffee granules
- 2 Tbsp hot water
- 1 Tbsp evaporated cane sugar
Place organic coffee granules, sugar, and hot water into a glass mixing bowl. Use a small whisk to whisk briskly. The mixture will begin to foam and then take on a whipped consistency. I didn’t need to whisk longer than about three minutes. It came together in a snap! Once the coffee whip is ready, prepare your almond milk.
For Almond Milk
- 1 Tbsp Joi Almond Milk nutbase (#affiliate)
- 8 oz cold water
Combine 1 Tbsp Joi Almond nutbase with 8 oz cold water in a bowl and whisk briskly to combine.
To Serve Whipped Coffee
- Pour 8 oz almond milk into a cold glass over ice.
- Spoon whipped coffee onto the top of ice and almond milk.
JOI Almond Nutbase
I’ve switched to using Just One Ingredient almond nutbase for my almond milk and it’s so much better than ready-to-drink almond milk that comes in cartons. It also tastes incredibly fresh compared to any of the other brands I’ve tried.
Extra bonus? It’s completely shelf stable, even after opening. No more lugging home cartons of almond milk from the store and feeling guilty when they go bad before I finish them. You can buy it on Amazon or directly from the company. 🙂
I’m a freelance writer and musician in Atlanta, Georgia. My herbal recipe book, The Complete Guide to Adaptogens, is published by a division of Simon & Schuster. It’s available where ever books are sold.