Dalgona. Coffee. Also called whipped coffee, this drink is basically the pumpkin spice latte of quarantine. It consists of an impossibly frothy coffee topping layered over cold milk.
The thing is, the traditional recipe uses instant coffee and sugar. Instant coffee is convenient, but it isn’t always made with the highest-quality beans. And if you’re watching your sugar intake, adding tablespoons of the sweet stuff might not be your jam.
Enter: Bulletproof-friendly Whipped Coffee. Whip up the coffee of your dreams with an egg white, monk fruit sweetener and strong coffee, then layer it over the drink of your choice — we think it would taste amazing over cold brew!
- 1 egg white, whipped
- 2-4 tsp. Lakanto granulated sweetener
- 2-4 tbsp. strong coffee (such as French Kick)
- 8 oz. milk (such as cashew milk or oat milk)
Note on ingredients: Raw egg whites increase your risk of salmonella bacteria. Use 100% liquid, pasteurized egg whites.
- Whip the egg white to medium-stiff peaks. The method is up to you: vigorously whisk the egg whites for a few minutes until they come together, or use a handheld mixer, stand mixer or milk frother.
- Add Lakanto to the whipped egg whites. Whip again until you get stiff peaks.
- Fold in coffee and mix gently to desired scoopable (yet fluffy) consistency.
- Scoop out the whipped coffee and use it to top a glass of your favorite non-dairy milk or cold brew coffee.
Notes: To freeze, let cool before storing it in a freezer-friendly ziplock bag or container. You can freeze for up to 3 months.
Total Time: 15 minutes