Dairy-Free Dalgona Coffee
Servings: 2
This dalgona coffee recipe whips instant coffee, coconut sugar and water into a thick, fluffy foam that I spoon over warm non-dairy milk. Four ingredients, 10 minutes, and you can serve it hot or iced. Ground coffee will not whip, so stick with instant.
Ingredients
- 2 tablespoon instant coffee
- 2 tablespoon coconut sugar
- 2 tablespoon water
- 1 cup non-dairy milk warmed
Instructions
- In a large bowl, whisk together the instant coffee, coconut sugar and water until the coffee and sugar are completely dissolved.
- Continue whisking vigorously until the mixture is thick and creamy and holds peaks like whipped cream. (You can also use a hand mixer or a stick blender with a whisk attachment.)
- Divide the warm milk between glasses and spoon the whipped coffee on top. Serve immediately.
Notes
- Coffee Tip: Use instant coffee only. Ground or brewed coffee will not whip.
- Lower Sugar: Use less coconut sugar, or none at all, if you like your coffee less sweet. The foam will be a little softer.
- Iced Version: Pour cold non-dairy milk over ice and spoon the whipped coffee on top.
- Storing: The whipped coffee keeps in a sealed container in the fridge for up to 3 days. Whisk it briefly to refresh before spooning it over the milk.
Nutrition
Serving: 8oz, Calories: 76kcal, Carbohydrates: 15g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 190mg, Potassium: 177mg, Fiber: 1g, Sugar: 8g, Calcium: 158mg, Iron: 1mg
