Ultimate Guide to Healthy Whipped Coffee + Many Variations

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Whipped coffee has recently taken the internet by storm. I believe the primary reason for that is due to the unavoidable fact that much of the world is currently under quarantine and left with a significant amount of time to try experimental recipes. Quite frankly, that is how I discovered this drink. Plus, who can resist a thick, rich, creamy, pillowy, glistening, (I could go on forever) coffee mixture that is miraculously transformed from just instant coffee, sugar, and water? Unlike a typical coffee drink with a milk or cream foam, the creamy addition to this drink is the coffee. Essentially, this drink is the inverse of a Starbucks Cold Foam Cold Brew. It is quite addictive, and despite the strenuous efforts required to create it, once you try it, you’ll be hooked! That being said, if you are a coffee fanatic who measures coffee beans to the exact gram and owns a 500 dollar pour over set, this technique is probably not for you since instant coffee is typically the poorest quality of beans.

I first discovered this drink a month ago. I was intrigued and began researching it extensively. I know that probably sounds comical, but I can’t say I have any regrets. Through that research, I have learned several interesting facts, including that this technique has acquired a lengthy list of titles: whipped coffee, dalgona coffee, Greek frappe, cloud coffee, and beaten coffee. Perhaps its most notorious title is “TikTok coffee” as TikTok is the platform it has recently gone viral on.

I didn’t know what dalgona was before the existence of this drink, but I now know that it is a South Korean honeycomb toffee that exhibits caramel-like hints. Jung Il-woo claims that this drink inherits traits of dalgona, hence the “dalgona coffee” title he has assigned it. 

The first time I attempted a take at this drink, I made the newbie mistake of using a handheld whisk, and let me just tell ya, people are NOT lying when they say you nearly lose an arm if using a hand whisk. I must have been sore for an entire day as a result! I have concluded that it takes at least 400 stirs to create this whip. Needless to say, every following attempt involved me utilizing a milk frother or an electric mixer, both of which worked miraculously in comparison to the handheld whisk. I have also discovered that you can use a lidded jar filled with ice to shake the mixture into a whip. 

The best part of this technique is that you can really get super creative with it! I have compiled a list of all the variations that I have discovered throughout the saturated internet, plus a few ideas of my own, all in one location for your convenience! Scroll down to the bottom of the recipe card to view the variations.

Ultimate Guide to Healthy Whipped Coffee + Many Variations

Recipe by Megan ReneeCuisine: South Korean

Servings

2

servings

Total time

15

minutes

There are already so many basic whipped coffee recipes on the internet, so here is a healthier recipe with a bunch of other fun variations!

Ingredients

• whipped coffee

• 1/4 cup instant coffee

• 1/4 honey (adjust to taste)

• 1/4 boiling water

• other ingredients

• 2 cups milk of choice – I use oat milk

• ice

Directions

• Whip the instant coffee, honey, and hot water with an electric mixer or frother until stiff peaks form. It should transform into a light golden brown, pillowy cream.
• To serve, fill two jars halfway with ice. Add the milk of your choice and top with several dollops of whipped coffee. Serve immediately! I love to add a sprinkle of cinnamon.
• Alternatively, you can save the cream and store it in the fridge for later use.
• *See below for notes and variations.

Recipe Video

Notes

• The amount of whipped coffee you plop on top of the milk depends on how strong you like your coffee. You can get up to 4 servings from this recipe, but I divide it amongst two servings. 
• One way to get the whip to form quicker is to begin by using only enough water to dampen the ingredients. Add the rest of the water after it has already whipped up.
• If you don’t have a whisk on hand, you can create the cream by vigorously shaking the ingredients with some ice in a lidded mason jar.
• If using a traditional whisk, add the ingredients to a cup and roll the whisk handle between your hands using the same motion you would do to warm your hands. This will make the mixture whip up much quicker.
• You can easily create a large batch to make enough for several uses. Just maintain a 1:1:1 ratio of ingredients and store in the fridge for up to 3 days.
• I have tested several brands of instant coffee, including Starbucks Via instant, but have had the best luck with NESCAFÉ.
• I advise making this with decaf instant coffee so that you can enjoy this treat any time of the day.
• Mix the whip and milk to get a more traditional yet delightfully creamy coffee, or don’t stir at all for a contrast of textures and flavors. I prefer to drink this with a straw since it is difficult to drink the milk with the thick foam that rests on top.
• If you are yearning to try this trend yet don have any instant coffee available, I have seen several people achieve success by whipping a reduced mixture of boiled coffee and sugar. I have also seen people use the same technique with tea instead of coffee.

Variations

• Try adding the whipped coffee to different kinds of milk such as homemade nut milk, hot milk, or even milk flavored with mint extract, matcha, cocoa powder, boba, rose water, orange extract, vanilla, or orange.
• You can also serve the whipped coffee over various liquids like sparkling water (to create a coffee soda) or normal water, horchata, more coffee, hot chocolate, or tea.
• Try powders in place of instant coffee such as hot chocolate mix, powdered peanut butter, cocoa powder, matcha, turmeric, chai tea mix, or Nesquik strawberry powder. Still use the 1:1:1 ratio of ingredients. You can also include additives in the whipped topping to diversify the flavor. Some ideas include cinnamon, cocoa powder, or crushed Oreos. For some of these powders, you may have to add them to whipped aquafaba (canned chickpea water) or two egg whites instead of water. These powders don’t fluff up like instant coffee.
• You can make large batches this whip, store in the fridge for up to 3 days, and include it as a topping to nearly for many things such as brownies, cupcakes, milkshakes, smoothie bowls, banana bread, oatmeal. You can even dip cookies into it or freeze it to make an icecream.
• Substitute the hot water used to make the whip with strongly brewed hot tea for a more complex flavor.
• Blend up fruit to create a puree. Layer it in the bottom of a glass and lightly pour your chosen milk over it and top with the whip. I have done this with strawberries.