Whipped Coffee

Dollop of homemade whipped coffee on a muffin, yumm! (Photo by Charlotte Ekker Wiggins)

Whipped Coffee

Many of us are quarantined at home, some rediscovering their kitchens and why they even have one. I have always enjoyed my kitchen, approaching it with a creative bent more than anything else. I sometimes just read recipe books for the sheer inspiration of what else I can combine without exploding. That’s a long story involving my two younger brothers and I experimenting in the kitchen leaving a huge tomato stain on my mother’s kitchen ceiling. So when I heard about the latest fad, whipped coffee or Dalgona coffee,I had to try it.

Now I used to drink coffee. A lot of it. I stopped more than a decade ago at a doctor’s recommendation, with maybe a handful of forays when I was too tired to safely drive, or stay awake at a conference. Or there was a slice of homemade chocolate pie with a good friend and even better conversation!

Whipped coffee is not new to the rest of the world. Dalgona Coffee (Korean Coffee), Frappe Coffee (in Greek) and Beaten Coffee (in India.)

Whipped Coffee Recipe

You will need:

2 tablespoons instant coffee*

(*one of those long skinny packets of instant coffee has 2 tablespoons)

2 tablespoons sugar

2 tablespoons warm water

Using a little deeper bowl will help to keep coffee mixture from going all over. (Photo by Charlotte Ekker Wiggins)

To make:

Mix all three together until instant coffee crystals melt.

Whip to stiff peaks. Some claim 3-5 minutes; mine took almost 10 with a beater on my hand mixer and it still wasn’t light and fluffy, more like a glob.

The challenge with whipping this is getting a small enough container to keep ingredients in one enclosed spot for easy whipping. I finally found a small round glass container that would hold the mixture and still allow for the beater.

Now when ready, this is supposed to look like a caramel whipped topping. Mine was more of a dense mixture. Placing it in the refrigerator helps to solidify it.

A little goes a long way, I could easily use this on 4-6 items, such as:

Add to warm or iced milk. Mix. I added my sample to a glass of cold milk. That was surprisingly good!

Also tried it on one of my homemade muffins. Nice little added flavor!

I suspect this would also be delicious on chocolate pudding or chocolate pie. I have that on my list to try next.

What do you think, have you tried and do you like whipped coffee?

Charlotte

P.S. Oh, the greenery on the whipped coffee? A leaf of fresh, homegrown catnip from the stash I am currently drying. I dry them for my homemade cat toys and am going to make tea for me out of them. I don’t use harmful chemicals in my garden so the dried catnip will be safe for both uses.