Whipped Coffee

korean whipped coffee

Korean Whipped Coffee


  • 2 tablespoons instant coffee
  • 2 tablespoons granulated sugar
  • 1 cup soy milk (or another type of milk)
  • 2 tablespoons boiling water


  1. In a clean dish, add 2 teaspoons of instant coffee, 2 tablespoons of granulated sugar, and 2 tablespoons of hot water to make creamed coffee. You whisk/whip it together for anywhere between 2 and 5 minutes with a hand mixer.
  2. Use any vegan milk (almond milk, soy milk, oat milk, cashew milk, or any other) to keep your creamed coffee vegan. Pour some of your favorite vegan milk (1 cup) into a glass with some ice if you're making an iced coffee after you've created the whipped part.
  3. Pour or scoop the whipped coffee on top, then mix it in with the milk. You can mix it in with your straw. Whipped coffee can be stored in the refrigerator for several days. Enjoy your coffee!