Details
5 min
vegan
Ellen
(BerlinKitchen)
Method
Make the dalgona coffee cream by combining instant coffee and sugar. Then add hot water and immediately whisk on medium-high speed until stiff and doubled in volume, 2 to 4 minutes.
Pour the milk over ice in a tall glass. Use a rubber spatula to pour the dalgona coffee cream over the milk. Garnish with a dusting of cocoa powder. Serve immediately.
Ingredients
- 2 tbs Rapunzel Coffee Instant, Arabica
- 2 tbs Rapunzel Cristallino cane sugar
- 2 tbs hot water
- 250 ml plant-based milk
- ice
- Rapunzel Cocoa powder, low fat