Description
A creamy, frothy, sticky sweet coffee that’s fun and sippable.
Ingredients
Units
Scale
- 2 tablespoons steaming hot water
- 1 packet (2 tablespoons) instant coffee
- 2 tablespoons sugar substitute (Truvia Sweet Complete in mine)
- 1/2 teaspoon of MCT oil (add to your milk)
- 4 0z of ice
- 4 ounces of plant-based milk. (Almond or Coconut, unsweetened)
Instructions
- With a stand mixer whisk attachment or a hand blender whisk, whisk the mixture (low speed first to incorporate and then at high speed to whip the air and make it fluffy).
- Whisk unt tile mixture is both shiny and stiff on the end of your whisk.
- Let the mixture settle for 1 minute.
- Pour a glass of ice and plant-based milk
- Optional: add in MCT oil.
- Dollop you mixture over a glass of unsweetened plant-based milk.
Notes
- This recipe makes about 4 servings of the whip. It’s incredibly sweet and rich. A little goes a long way in your coffee
- The nutrition facts label is ONLY for the whip. Calculate macros for plant-based milk and MCT oil separately.
- Prep Time: 1
- Cook Time: 5
- Category: Breakfast
- Method: Blending
- Cuisine: Korean
Nutrition
- Serving Size: 1 coffee
- Calories: 43
- Sugar: 0 g
- Sodium: 99.6 mg
- Fat: 3.8 g
- Carbohydrates: 1.2 g
- Fiber: 0 g
- Protein: 0.8 g
- Cholesterol: 0 mg
