2tablespoonscane sugarsee notes on other types of sugar
Combine ingredients: In a bowl, combine the instant coffee, sugar, hot water, and vanilla extract.
Whip the ingredients: Using a handheld mixer, blend the ingredients until it forms a whipped coffee cream. It should take about 5 minutes.
Prepare beverage: In a glass, add ice cubes and pour milk until it’s 2/3 full.
Add whipped coffee: Spoon the whipped coffee on top and smooth over. Stir the whipped cream into the milk and enjoy. Store leftovers in the fridge for up to two days.
Type of sugar: Cane sugar, coconut sugar, or brown sugar can be used. However, I found that cane sugar worked the best to form the strongest foam peaks.
Reducing sugar: You can reduce the amount of sugar, but the drink needs some sugar to form the whip. I suggest reducing the amount by half and going from there.
Use a handheld mixer: If you don’t have a handheld mixer, you can use a regular whisk but be prepared to spend ten or more minutes whisking!
It takes time: When you first start mixing, it may feel like nothing is happening. It takes about 3-5 minutes of using the handheld mixer before the mixture starts to foam up and become silky thick so be patient!
Use boiling hot water: Hot water will help combine the coffee and sugar. I find it best to boil some water in a kettle before adding it directly to the bowl.
Use coffee at room temperature: Many people store their instant coffee in the freezer. I suggest using it at room temperature, otherwise the. grinds will be too cold to mix well.