Ingredients
- 2 Tbsp instant coffee
- 2 Tbsp granulated sugar
- 2 Tbsp hot water
- 1 pinch salt
- 2 cups milk (dairy or unsweetened plant milk)
- 2 cups ice
- ½ tsp vanilla extract
- Toppings: whipped cream, cocoa powder, caramel drizzle, or dalgona cookie shards
Equipment
- electric hand mixer or whisk for whipping the dalgona foam
- blender for blending the frappe base
- two chilled glasses
- spatula or spoon for layering foam
Method
- In a medium bowl, whip instant coffee, sugar, hot water, and a pinch of salt until stiff, glossy peaks form (2–3 min with a mixer or 3–5 min by hand).
- Blend milk, ice, and vanilla until thick and frosty (about 20–30 seconds).
- Divide the blended base between two chilled glasses, then spoon the whipped dalgona foam evenly on top.
- Top with whipped cream, cocoa, caramel drizzle, or dalgona cookie shards if desired. Serve immediately with a straw or spoon.
Nutrition
Calories: 190kcalCarbohydrates: 30gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 120mgPotassium: 390mgSugar: 24gVitamin A: 150IUCalcium: 220mgIron: 0.4mg
Notes
Less sweet? Reduce sugar to 1–1½ Tbsp (foam will be softer). Mocha version: blend 1–2 Tbsp cocoa into the base. Vegan: use oat or almond milk; whip the foam as directed. Internal links: try Strawberry Cheesecake Cookies, Cookies-and-Cream Fudge, and Soft Pumpkin Cookies with Cinnamon Frosting.
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