Whipped Iced Coffee and Matcha Lattes
Glasses made by Crate & Barrel.
You’re seeing Dalgona coffees all over social media, and as much as I didn’t want to be basic, I actually like these. It reminds me of these milk mousse drinks I got from Enough Tea & Coffee in SF. The thick whipped topping rests on top of the chilled drink, and slowly, the two mix each time you take a sip. I made both the OG coffee as well as the matcha latte. Two different processes and two versions of deliciousness.
Ingredients (Whipped Coffee Latte):
2 tablespoons instant coffee or espresso
2 tablespoons sugar
2 tablespoons hot water
1 cup of the milk of your choice
Steps:
In a stand-mixer with the whisk attachment, combine the instant coffee, sugar, and hot water. Note: you could do this with a handmixer or manually by hand with a whisk if you want a good arm workout!
Whip on medium-high speed until the mixture begins to thicken. Increase to high speed until the coffee is whipped to a thick stiff peaks.
In a glass of ice, pour in your milk, and top with the whipped coffee.
If you’re really extra, toast the top with a brûlée torch.
Ingredients (Whipped Matcha Latte):
Egg whites from 1 egg
2 tablespoons sugar
2 teaspoons of unsweetened matcha powder
1 cup of the milk of your choice
Steps (Whipped Matcha Latte):
In a stand-mixer with the whisk attachment, add the egg white. Note: you could do this with a handmixer or manually by hand with a whisk if you want a good arm workout!
Whip on medium-high speed until the mixture begins to thicken. Increase to high speed until the egg whites are whipped to a thick stiff peaks.
Add the sugar and continue to whip on high speed until mixed. Add the matcha powder and whip until combined. The whipped topping will be a beautiful green hue.
In a glass of ice, pour in your milk, and top with the whipped matcha.
If you’re really extra, toast the top with a brûlée torch.
