Craving a mid-day pick me up? A whipped salted caramel mocha latté should do the trick. Salty and sweet flavors balance darker notes of chocolate and coffee. Pair one with a croissant, scone, or muffin. This heavenly combination may just inspire you to seize the day!
The Story
It’s no secret… I’m obsessed with lattés! From matcha to mocha, you’re bound to find me with an iced or steamy beverage in hand. The more foam, the better! When I recently discovered the Dalgona Coffee trend, I had to put my own spin on the crowd-pleaser.
South Korean actor Jung Il-woo popularized the term “Dalgona Coffee.” He first consumed the drink during a mukbang on the television program “Stars’ Top Recipe at Fun-Staurant.” However, it soon become a viral TikTok trend in 2020. Dalgona Coffee was previously known as a Beaten Coffee or Desi Cappuccino, pioneered in India.
The original is made by whipping equivalent amounts of instant coffee powder, sugar, and hot water. These three simple ingredients magically transform into a whipped (coffee) cream. While a Desi Cappuccino incorporates piping hot milk, you’ll find a thick layer of luscious foam resting on top of iced milk in the Dalgona variation. The possibilities are endless! Some people have even experimented with whipped matcha, ube, rose, strawberry, or Nutella drinks. YUM!!!
The Recipe
This recipe incorporates two of my favorite ingredients: CHOCOLATE and SALTED CARAMEL. Every flavor works in harmony. The sweet whipped coffee, infused with rich cocoa powder, has an edge of bitterness which contrasts nicely with the buttery caramel drizzle. I even added a touch of chocolate sauce for good measure!
So, how do we get that sky-high foam and cloud-like texture? There is one secret ingredient you don’t want to skip…AQUAFABA! That’s right. AQUAFABA. It’s the liquid found in a can of chickpeas. Many chefs use it as a plant-based substitute for egg whites in meringues. Mixologists may even craft signature cocktails like a whiskey sour or grapefruit gin fizz with the magical chickpea brine.
Simply whip the instant coffee powder, coconut sugar, cocoa powder, and hot water together. In a separate bowl, beat the unsalted aquafaba (chickpea brine) until foamy. Slowly mix everything together with a rubber spatula. Top a cold glass of dairy-free milk with the creamed coffee and stir well! Don’t forget to drizzle with salted caramel and chocolate sauce. This drink is my new go-to! And the best part? It’s a perfect complement to any movie or TV show!
Whipped Salted Caramel Mocha
Equipment
- 1 Small Bowl (Aquafaba)
- 1 Small Bowl (Whipped Coffee)
- 1 Stand or Hand Mixer
- 1 Rubber Spatula
- Measuring Cups & Spoons
- Spoon (for layering the foam)
Ingredients
Whipped Coffee
- 2 tablespoons instant coffee (I used decaf)
- ½ teaspoon cocoa powder
- 2 tablespoons golden coconut sugar
- 2 tablespoons hot water
- ¼ cup unsalted aquafaba (chickpea brine)
- 1 cup dairy-free milk of choice (to taste)
Salted Caramel
- 1 cup coconut cream (leave the liquid behind)
- ¾ cup golden coconut sugar
- ¾ teaspoon sea salt
- 1 tablespoon corn starch
- 2 teaspoons vanilla extract
Toppings
- 1-2 teaspoons salted caramel (drizzled)
- 1-2 teaspoons chocolate syrup (drizzled)
Instructions
Whipped Coffee
- Whip the aquafaba (chickpea liquid) for about 2-3 minutes or until frothy. It should double in size.¼ cup unsalted aquafaba
- Use a mixer to combine the instant coffee, cocoa powder, golden coconut sugar, and hot water together. This takes about 2-3 min.2 tablespoons instant coffee, ½ teaspoon cocoa powder, 2 tablespoons golden coconut sugar, 2 tablespoons hot water
- Use a rubber spatula to gently scoop out the whipped coffee. Combine it with your aquafaba foam.
- Drizzle caramel and chocolate syrup into a glass. Pour in 1 cup of your favorite milk. Add the blend of creamy coffee and aquafaba foam. Shake to combine. A thick layer of foam should rise to the top!1-2 teaspoons salted caramel, 1-2 teaspoons chocolate syrup, 1 cup dairy-free milk of choice
Salted Caramel
- Heat the coconut cream, coconut sugar, sea salt, and corn starch over medium.1 cup coconut cream, ¾ cup golden coconut sugar, ¾ teaspoon sea salt, 1 tablespoon corn starch
- Whisk to combine. Bring the mixture to a boil.
- Lower the heat and simmer for at least 5 minutes.
- Remove from the burner and stir in your vanilla extract. Once cool, the mixture will thicken considerably. You may need to reheat before every use, if you want a smoother drizzle.2 teaspoons vanilla extract
Notes
- Use two separate, small bowls for the aquafaba and coffee mixtures. You want to decrease the surface area, so more foam develops!
- Be sure to use the mixer on its highest setting. If using a hand mixer, it helps to quickly move it in circles, left-right, and up-down.
- You can use a large spoon to combine the non-dairy milk and whipped coffee…BUT it’s definitely more fun if you shake everything together in a mason jar!