Vegan Iced Whipped Coffee (Dalgona Coffee)

Yeah, this is another whipped coffee recipe but trust me this one is worth a taste. This recipe solves one of the biggest issues with Dalgona coffee, which is actually trying to drink it. The smooth, creamy, fluffy coffee you always wanted.

I’m not immune to trends when I see them and Dalgona Coffee (as known as Whipped Coffee) has been everywhere. Am I the only one that was kind of disappointed? Don’t get me wrong it was fun to whip up and I was pleasantly surprised how easy it actually was to whip but it seemed a bit impractical. The whip just sits on top of the milk, and it’s pretty difficult to stir through milk as well, it ended up having a weird texture and look after I was done with it.

But I was determined to make it work and add to the drink rather than take from it. I tried using a beater to fully incorporate it into the milk but it just ended up a foamy mess. Then I came up with my Iced Whipped Coffee recipe and I now see how the whip can add to the drink. I think I solved one of the biggest issues with the whipped coffee trend: mixing it in.

For my plant milk and ice-cream I use soy but any vanilla ice-cream or plant milk will work just the same.

An interesting way to change this recipe up is by using different ice-creams. Try chocolate ice-cream for a whipped mocha or salted caramel even. Swap the ice-cream for frozen banana for breakfast smoothie (don’t worry I’ll be experimenting at finding the perfect whipped coffee breakfast drink in the future).

If you like this recipe, head over and check out a few of my other drink recipes.

If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.

Vegan Iced Whipped Coffee (Dalgona Coffee)

  • Servings: 1
  • Difficulty: Easy
  • Print

A Whipped Coffee Treat.

You can use any plant milk of choice but I recommend soy milk for that protein boost.

Ingredients

    Whip
  • 1/4 cup instant coffee
  • 1/4 cup sugar
  • 1/4 boiling water
  • Coffee
  • 1 tsp coffee
  • 6 heaped tbsp vanilla soy ice-cream
  • 1 cup plant milk

Directions

Step 1: In a medium to large mixing bowl combine the whip ingredients together. Whisk by hand or an electric beater for 3-5 minutes. Set aside

Step 2: In a separate bowl add the coffee and enough boiling water to dissolve it, mix thoroughly. Once dissolved add to a blender with the remaining ingredients. Blend for 30 seconds or until smooth.

Step 3: Pour the coffee mixture into a large glass. Add two (2) tablespoon of the whip and mix it into the glass, then add another tablespoon of the whip on top of the drink.

Nutrition

Calories: 465   Fat: 12.5g   Protein: 7.1g   Fiber: 2g   Calcium: 30.8% rdi   Iron: 8.2% rdi   Vitamin C: 0% rdi

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