Whipped Coffee

I highly recommend Mount Hagen organic instant coffee for this recipe. It has fruit and chocolate notes and is very smooth and non-bitter. I used 2 TB coffee and one TB sugar and it got thick and creamy, maybe not as foamy as it’s supposed to be but it was absolutely delicious, albeit more caffeine than I would usually drink. Perhaps I will try with just one TB of coffee next time as my face is tingling as I type this.

It is VERY strong. You could easily half the coffee amount. That said, mix with ice and milk and you’d have a Tim Horton’s Ice Cap.

This was fun to make & drink. My 13-year old and I shared it. The recipe is STRONG, but it seems you could make it with 1/2 the coffee and sugar and all of the water without a problem. I used Cafe Listo - a Salvadoran instant coffee that, to my taste, is the best on the market. I poured it over a 1/2 milk and 1/2 hot water in a 12 oz glass. I used an aerolatte - best 15 bucks I spent 8 years ago - to froth it up. Next time, I may pour it over ice cream: affogato hack.

I studied in England during college. After a long night of studying a student asked if he could make me coffee. I jumped on the offer. The student was an exchange student from Greece. I was anticipating a great cup of coffee. I could not help but cringe when I saw him take out the instant coffee crystals. My mistake! It was the Greece version of whipped coffee- and absolutely delicious.

It’s South Korean but yes it is quite sweet!

Just the antidote to groundhog days! Delicious treat. I found it necessary to whip this using a whisk attachment on a hand mixer. Wasn’t able to do it by hand.

I topped mine off with some cold brew and regretted nothing.

For reviewers complaining about the taste - the key is to *combine* with the milk before drinking. It will take on a frappe effect and be far less bitter.

Love this - my summer drink. It's imperative to use the instant coffee - I tried a other methods, it's just...no. As someone mentioned, I have halved the recipe and it works well. I have tried on flax, almond, and oat milk. All worked great. My current choice is chocolate oat milk! (I do about 1/2 tbsp less sugar if I use sugared milk). I've read other reviews which stated the bowl material is important, I use a stainless steel bowl & hand whisk, not as frothy but works (hate washing beaters!).

We used to make this growing up in India! Of course now it’s a trendy drink in the US just like turmeric ghee “lattes” and the like which our moms used to force us to drink...Glad Americans are finally “discovering” what we’ve been doing in India for ages. Because of course it doesn’t exist as a thing unless Americans are commercializing it.

1tbsp coffee, 1tbsp + 1tsp sugar - for two coffees.

I also felt that there was too much coffee in here, and I’m generally a strong black coffee only kinda guy - except when I want to make something pretty to impress my wife ;-). After playing around a bit, I landed on 1tbs coffee, 1tbs sugar, and 2tbs water. Simple, easy, and tastes and looks great!

An immersion blender works great in place of a hand mixer or (gasp!) trying to whip this by hand. This coffee drink is very strong as is; I typically will divide the drink in half and add milk to the half I’m drinking at the moment. But if you are a fan of very strong coffee, leave it as is! Happy caffeination, friends.

Tasty, fast and fun to make. I had some very dark instant espresso powder so I upped the sugar slightly. I generally get my coffee drinks in 8-10 oz. sizes as opposed to the 16-32 oz. you might find in a typical coffee chain. There was a good 1 cup of whipped coffee and that divides nicely into two drinks.

My daughter made this with PERO, an instant caffeine-free beverage powder made from grains. It’s dark brown and tastes vaguely similar to coffee. We didn’t have any instant coffee. It was really delicious! The next day her arm was sore from 7 minutes of vigorous whisking. But hey, the gyms are all closed, so why not get your workout in the kitchen?