Who needs coffee shops? This is the PERFECT quarantine treat.
Even though everyone is calling this the “TikTok” coffee (aparently it’s a went viral because of TikTok), I actually saw it first on Instagram and have continued to see it there most often, perhaps it’s just who I follow!
By the way, have you jumped on the TikTok train yet? I finally caved & it is SO addictive – you can find me here.
DISCLAIMER: I’m not a coffee drinker. I know, I know, shocking. I honestly have never been big info coffee, although I do enjoy the taste and I love the smell.
During my undergrad I would have a coffee (or a mocha) here and there if I needed a study boost during exam time or a pick me up before going out at night.
I was also a server and some nights I wouldn’t get home until almost 4am and I’d have to be at work at 10 or 11 the next day so I’d grab a coffee on those mornings if I felt I really “needed it”.
Every now and again I would even have a mid afternoon latte if I was meeting a friend for lunch or coffee and dessert, but other than that I wasn’t a regular coffee drinker – I really only ever drank anything caffeinated if I felt I “needed it” or as a treat.
I started to realize caffeine really affected me – it didn’t make me feel good and seemed to affect my sleep regardless of what time I drank it.
As a kid I always thought coffee was gross and I told my parents I would never “need it” like they did. I remember finding out as a kid that it could stain your teeth over time and thinking to myself, NOPE, not happening! With that said, it wasn’t hard for me to cut ties with caffeine. I did go on a matcha kick for a while in my first year of law school long before it blew up in the wellness space. I enjoyed it very much, but I was going through some hormonal issues and I decided to completely say goodbye to caffeine as a precaution.
What is whipped coffee (Dalgona coffee) you ask?
Great Question. I believe it originated in South Korea. I think it’s typically served cold (but you can also serve it hot) and it’s made up of three equal parts:
- Instant Coffee
I think the appeal is in the velvety smooth foamy froth – totally irresistible if you ask me. The perfect quarantine experiment & fun drink to lift your spirits!
Substitutes for the traditional instant coffee/white sugar/milk:
When I saw this new “whipped coffee” (Dalgona coffee) I had major heart eyes. I knew I still wasn’t going to make it because I wasn’t about to introduce coffee back into my life, but I knew there must be another way to make and enjoy this fun (& viral) drink.
Later that day (a few weeks ago) I opened the cupboard to make a cup of tea (an amazing afternoon ritual if you aren’t on the herbal tea train) and a little individual packet of Dandy Blend (amazon affiliate link) fell out of the cupboard. Now if that’s not a sign I don’t know what is – I immediately knew what I was going to do with it! Unfortunately the packets have less than 1 Tbsp in them so I quickly ordered some more and patiently waited.
If you don’t know what Dandy Blend is, it’s a great herbal coffee substitute featuring dandelion root, chicory root, barley, and rye. It has amazing benefits and a rich flavour without the caffeine or acidity. It’s also really similar to instant coffee. Oh, and it’s vegan & gluten-free!
Okay, so now we have a coffee sub, but what about the sugar? I thought about just using coconut sugar, but then a lightbulb went off – monk fruit! I use Lakanto Classic Monkfruit Sweetener (amazon affiliate link). If you haven’t heard of monk fruit before, it’s a fruit, but it’s also a really great natural sweetener – zero calories and it’s sweeter than sugar. I won’t get too deep into the science, but compounds that give monk fruit its sweetness are called mogrosides and our body processes mogrosides differently than common sugars like sucrose and fructose. Therefore, monk fruit has a low glycemic index (GI) so it won’t lead to a blood sugar spike – big win!
What you’ll need:
- Tall Glass and Hand Mixer/Frother OR a Stand Mixer
- Dandy Blend (sub instant coffee if you want)
- Monk Fruit Sweetener (sub other sugar if you want)
- Boiling Filtered Water
- Glass for Serving
- Ice Cubes
- Plant-Based Milk of Choice
- Reusable Straw
Please bare with me and these amateur videos – I’m just starting to play around with video!
I made this on a whim the first time I made my recipe and I only used one single packet of Dandy Blend and 2 single packets of monk fruit sweeter (less than 1 Tbsp). I also used a hand frother so the mixture was smaller than the recipe will make and also not as frothy as if you use a stand mixer.
I made this using a hand frother, 3 Tbsp Dandy Blend, 2 Tbsp monk fruit and 3 tbsp boiling water. You can see it’s not as whipped as the video at the very bottom of this post that shows how luxurious it can get when you whip using a stand mixer for ~5 mins!
Completely Sugar Free Option:
If you’re really trying to kick sugar or prefer a stronger coffee flavour, I did try to use aquafaba (the brine/liquid from a can of chickpeas) as a thickening agent combined with the Dandy Blend. I am happy to report that it worked! You can see the texture in the photos below. I did have to mix it a bit longer and it didn’t get SUPER thick, but it did thicken. The flavour was definitely stronger – more like a black coffee. It might not be the same thick texture, but it’s an awesome alternative if you want to cut the sugar or want a stronger flavoured drink. See the notes of the recipe below for more info on making this option.
*These photos were whipped with a frother & would likely whip up better using a stand mixer with more power.
Whipped Using a Frother:
Whipped Using a Stand Mixer
Keeping it real and sharing this little Insta story I did while whipping using the stand mixer whip, because it’s the only time I documented it!
Whipped “Coffee” (Dalgona Coffee)
- Hand mixer, frother or stand mixer.
- 2 Tbsp Dandy Blend (can sub instant coffee if you drink it)
- 2 Tbsp Lakanto Monkfruit Sweetener (can sub another sugar if you want)
- 2 Tbsp Boiled Filtered Water hot
- ~1+ Cup Plant-based Milk of Choice
- 4+ Ice Cubes
- Mix dandy blend, monk fruit and hot water in (a) a tall glass if using a frother or hand mixer or, (b) in the bowl of stand mixer. If using a stand mixer mix on low for about ten seconds until the ingredients combine and then turn to high. Regardless of the method, mix for for 2-5 minutes*.
- Add your ice and milk to your glass of choice and use a spoon to fill the top few inches of the glass with your "coffee" whip. Add a reusable straw, stir & enjoy!
- I mix for about 5 minutes to make it extra fluffy, but I’ve heard a lot of people mixing for 2 minutes. I recommend mixing for at least 2 minutes and then seeing if you are happy with the texture or not. The longer you whip (to a certain extent) the more luxurious your whip will get!
- I’ve tried various combinations of ingredients. 3 Tbsp Dandy Blend, 2 Tbsp monk fruit & 3 Tbsp water works if you want to decrease the sugar a bit but still want to sweeten it up. That mixture is good for 2-3 servings. The 2 Tbsp mixture in the ingredients above also works well for 2 people. You can try 1 Tbsp, but I’m not sure it would mix well in a stand mixer – it does work with a frother though as it is contained to a smaller space.
- If you use a frother the mix won’t get as fluffy (not as much power behind it), but it will thicken. I also recommend mixing for 5 minutes with a frother.
- If you want to cut the sugar completely sub aquafaba (chickpea brine aka the liquid from a can of chickpeas) in for the sugar in equal parts as the amount of dandy blend that you use and eliminate the hot water. This also might not get quite as fluffy, but it will thicken and taste the delicious. It will be more of a strong/bold flavour since there is nothing to sweeten it, but if you like black coffee you’ll enjoy this.