Ingredients
2 tbsp instant coffee
2 tbsp sugar (white or brown)
2 tbsp hot water
1 cup milk (cold or warm)
Ice cubes (optional, for iced coffee)
Instructions
- Combine instant coffee, sugar, and hot water in a mixing bowl.
- Whip with a whisk or electric mixer until thick, frothy, and soft peaks form.
- Fill a glass with milk, adding ice cubes if making iced coffee.
- Spoon whipped coffee mixture over milk.
- Stir coffee cream into milk before drinking.
Notes
Sugar helps stabilize the foam don’t reduce too much.
Use instant coffee only; ground coffee won’t whip properly.
Can be made with decaf instant coffee for caffeine-free.
Top with cocoa powder, cinnamon, or nutmeg for extra flavor.
Whipped topping can be stored in fridge up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Whipping
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 glass
- Calories: 150
- Sugar: 18g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 15mg
