A friend of mine introduced me to whipped coffee, and it looked intriguing enough that I had to try it for myself. I found that this drink originated in South Korea, and having recently fallen down a rabbit hole of Korean street food videos this made me extra excited.
before whipping
I am still trying to find an answer for what makes it work scientifically. So far, the best explanation I have found is that the instant coffee has less oil in it than regular ground coffee, and this lack of oil allows it to whip into this fluffy voluminous texture.
after whipping
Notes:
- I used instant espresso instead of regular instant coffee because I liked the taste better and the granules are smaller, allowing for quicker dissolving.
- I mixed 1% milk + half-and-half to get something resembling whole milk, but you can use any type of milk you like to drink.
- I used a hand mixer like this recipe calls for, but used both beaters in a metal bowl because only putting one beater on it seems really weird to me.
- It says the vanilla is optional but I added it because I like the flavor.
- It whipped up much faster than the recipe said it would, maybe 2-3 minutes at most. I'm not sure if it's like meringue where if you over-whip it, it collapses? I didn't want to find out.
Verdict: It's a little hard to drink unless you have something to mix it with, so I kept a dessert spoon handy. The texture of the whipped part is really pleasant. I have made it twice so far and will keep it around for whenever fancy coffee mood strikes.
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RECIPE: Whipped Coffee (Leah Maroney, The Spruce Eats)
