Whipped Coffee with Maple Syrup (Dalgona-style)
Light, frothy and full of flavour, this plant-based whipped coffee uses maple syrup instead of sugar for a naturally sweet twist. Served over ice with oat milk, it’s the perfect summer pick-me-up.
Takes 5 minutes
Serves 1
Ingredients
- 2 tsp instant coffee
- 2 tsp maple syrup
- 2 tbsp boiling water
- Ice cubes
- 200 ml ¾ cup + 1 tbsp oat milk (or milk of choice)
Instructions
Make the whipped coffee:
- In a small bowl or glass, combine 2 tsp instant coffee, 2 tsp maple syrup, and 2 tbsp boiling water. Whip using a handheld milk frother or whisk vigorously by hand for 2–3 minutes until light and frothy. (You can also use a small electric whisk.)
Prepare your glass:
- Fill a serving glass with ice cubes and pour over 200ml oat milk.
Top and serve:
- Spoon the whipped coffee over the oat milk. Stir gently before drinking, or sip as-is for a layered effect.
Optional Additions
- A pinch of cinnamon or cacao powder in the whip
- A drop of vanilla extract for extra depth
- Swap oat milk for almond, coconut, or soy if preferred