As it turns out, all I needed was a little globally-enforced R&R to feel rejuvenated and start churning out the recipes again.
I have been seeing a lot of videos and Facebook posts on this whole new “whipped coffee” trend. So… what am I to do with 16 hours of waking time in my house and nothing to do? I’m going to make the darned coffee.
I found out that it’s an Indian/Pakistani tradition and was popular long before these quaran-times…. I don’t know how we never found out about this until now.
No story time here, just going to give it to you straight. This recipe is PALEO! I’m doing my best to still eat healthy, but when there’s little else to do… I’ll eat whatever I’ve got. You can certainly sub this recipe out with regular granulated sugar, but it will definitely be sweeter. I drink my coffee black anyway, so I wanted minimal sweetness. The whole thing was different, I’d definitely try again!
A disclaimer…. This would be SUPER hard without a hand mixer of some sort. I had to whip it for about 5 minutes, and I’m not sure if it was because I didn’t use real sugar, but if you’re doing this by hand, be prepared for a workout!
Oh, and I also don’t recommend putting it in a champagne flute… but I didn’t want to waste any more almond milk than needed, gotta limit my trips to the store!
WHIPPED Coffee, aka “Dalgona” Coffee! (Paleo, Vegan)
Prep time: 10 min
Cook time: n/a
- 2 tbsp instant coffee
- 2 tbsp coconut sugar (granulated regular sugar or really any other type will do just fine)
- 2 tbsp very warm water
- 8-10 oz piping hot almond milk (or other dairy/non dairy milk), or chilled with ice cubes if preferred
- In a mixing bowl, mix together the coffee, sugar and water. Whip until you have semi-stiff peaks, somewhat close to egg whites. Set aside.
- Over stovetop or microwave, heat your milk to preferred temperature and pour desired amount into your coffee cup or mug. If using chilled milk, pour over ice cubes into your cup.
- Spoon your whipped mix overtop, and enjoy!