Whipped Coffee Latte

This Modern International breakfast recipe combines authentic flavors with modern cooking techniques. Ready in 10 minutes, serves 2 people. Serve the whipped coffee cream over a glass of cold unsweetened almond milk with plenty of ice. For a warm version, spoon over hot steamed …

Cuisine: Modern International Type: Breakfast Time: 10 min Servings: 2 Calories: 87 per serving
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Nutrition Information

Each serving contains approximately 87 calories and 1.0g of protein. Macronutrients include 14.0g carbohydrates and 3.0g fats per serving.

Per Serving

Calories
87
Protein
1.0g
Carbohydrates
14.0g
Fats
3.0g

Total

Calories
174
Protein
2.0g
Carbohydrates
28.0g
Fats
6.0g

Ingredients

This recipe requires 6 ingredients. All ingredients are commonly available at grocery stores.

  • 2.0 tbsp Instant coffee granules
    high quality freeze-dried, or decaf
  • 2.0 tbsp Coconut sugar
    organic, unrefined (healthy substitute for white sugar)
  • 2.0 tbsp Water
    boiling hot (212°F)
  • 2.0 cup Unsweetened almond milk
    chilled, carrageenan-free
  • 2.0 cup Ice cubes
    large cubes preferred
  • 0.25 tsp Unsweetened cocoa powder
    for dusting (optional)

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Setup

  1. Start electric kettle or heat water on stovetop until it reaches a rolling boil (212°F / 100°C).
  2. While water heats, gather a medium mixing bowl, an electric hand mixer (or whisk), two serving glasses, and a spoon.
  3. Measure 2 tbsp (30 ml) instant coffee granules and 2 tbsp (30 ml) coconut sugar into the mixing bowl.

2. Create Whipped Coffee Base

  1. Pour exactly 2 tbsp (30 ml) of the boiling hot water over the coffee and sugar mixture in the bowl.
  2. Using an electric mixer on high speed, whip the mixture constantly until it becomes thick, fluffy, and light golden brown with stiff peaks.

3. Prepare Serving Glasses

  1. Divide 2 cups (480 ml) of ice cubes evenly between the two serving glasses.
  2. Pour 1 cup (240 ml) of chilled unsweetened almond milk into each glass over the ice, leaving about an inch of space at the top.

4. Layer and Garnish

  1. Spoon the whipped coffee foam gently over the top of the milk in each glass, piling it high.
  2. Dust the tops with a pinch (approx 0.25 tsp / 1.25 ml) of unsweetened cocoa powder if desired.

Plating

  1. Select clear highball or double-walled glasses to maximize the visual impact of the contrasting layers.
  2. Fill the glasses to the top with large ice cubes to keep the drink chilled and provide a stable base for the foam.
  3. Pour the cold almond milk over the ice until the glass is approximately three-quarters full.
  4. Spoon the whipped coffee mixture generously on top of the milk, using the back of the spoon to push the foam to the edges and sculpt high, swirling peaks.
  5. Place the cocoa powder in a small fine-mesh sieve and gently tap it over the foam peaks for a clean, barista-quality finish.

Family Beverage

Sparkling water with lemon slices

Serving Suggestions

Serve the whipped coffee cream over a glass of cold unsweetened almond milk with plenty of ice. For a warm version, spoon over hot steamed almond milk. Dust with a pinch of cocoa powder or cinnamon.

Notes

We substitute processed sugar with coconut sugar for a lower glycemic index and a deeper caramel flavor, and use almond milk for a healthy, plant-based base. Ensure the water is boiling hot to dissolve the sugar properly for the perfect fluff. Allergen Information: Contains treenuts.

Storage

Transfer any excess whipped coffee foam into a clean, airtight container and refrigerate for up to 48 hours. The foam will lose volume over time, so whisk vigorously for 30 to 60 seconds before reusing to restore the fluffy texture. Keep the almond milk refrigerated at 40°F (4°C) or below at all times.

Freezing

Place the whipped coffee base in a sealed, freezer-safe container for up to 1 month. The high concentration of sugar prevents the mixture from freezing solid, so it remains scoopable; use directly from the freezer without thawing by spooning it onto hot or cold milk.

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