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Dalgona coffee. Whipped coffee. Upside down latte. Cloud coffee. Call it what you will, this crazy concoction has taken over the internet.
This is my quick step-by-step guide to the Korean dalgona coffee and I will show you hot to make it sugar-free and almost calorie-free (if you use nut or seed milk)!
It’s simple. Equal parts instant coffee, sweetener and hot water are combined to create an intense coffee flavoured foam. This foam is served over iced almond milk instead of regular dairy milk. You can also use cashew milk, poppy milk or any nut or seed milk — it's easy to make your own!
If you don't like nut milk, you can use coconut milk (ideally carton, liquid coconut milk, not creamy) mixed with water, or heavy whipping cream mixed with water. I'd use 1/2 cup of coconut milk or cream and 1 cup of water.
Every time that I make it, I swear that it won’t work… until it does. Enjoy!
Hands-on Overall
Serving size 1 glass
Nutritional values (per serving, 1 glass)
Net carbs3.5 grams
Protein1.3 grams
Fat2.2 grams
Calories38 kcal
Calories from carbs 36%, protein 13%, fat 51%
Total carbs4 gramsFiber0.5 gramsSugars0.7 gramsSaturated fat0.2 gramsSodium94 mg(4% RDA)Magnesium31 mg(8% RDA)Potassium381 mg(19% EMR)
Ingredients (makes 1 serving)
- 1 tbsp good quality instant coffee powder or granules
- 1 tbsp granulated Erythritol or Swerve (10 g/ 0.4 oz)
- 1 tbsp very hot water (15 ml)
- 3/4 cup unsweetened almond milk or cashew milk (180 ml/ 6 fl oz ml)
- Optional: 2-4 ice cubes
- Optional: pinch of cinnamon or vanilla powder
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