Whipped Coffee

I wasn’t sure I’d like a coffee mousse made out of instant coffee, but when I tried the New York Times’ recipe for whipped coffee, I was sold. I loved the intense flavor and the mousse-y texture of whipped coffee. The Times’ recipe suggests pouring it over milk or ice, but I like it as it is.

The texture is important, so why dilute it? Poured over milk, whipped coffee essentially becomes an upside-down latte. I prefer to serve whipped coffee in demitasse cups, and eat the richly flavored coffee mousse with a small spoon.

The basic whipped coffee recipe is simple: Two tablespoons instant coffee, two tablespoons sugar, two tablespoons hot water. Whip these three ingredients on high speed with a stand or hand mixer until they turn into a caramel-colored mousse.

I tried this technique with both regular and decaf instant coffee, as well as freeze-dried coffee, and it worked fine. Then, I experimented by adding a little chocolate or vanilla extract. I don’t like to use granulated sugar, so instead I used coconut sugar and powdered stevia, which worked and tasted great.

I’ve doubled the recipe successfully, but don’t quintuple it, unless you have a very large mixer. It gains volume as it collects air, so might overflow the bowl. And a little whipped coffee goes a long way. Serve it immediately, or it will deflate. It will still have that great coffee flavor, but the novelty will have fled.

Springhouse Turtle

Whipped Coffee

Whipped coffee is made from coffee, sweeteners and hot water. Whip for a few minutes into an intense coffee mousse that you eat with a spoon.


  • 2 tablespoons instant coffee (decaf is fine too)
  • 1/4 teaspoon chocolate or vanilla extract (optional)
  • 2 tablespoons coconut sugar
  • 1/8 teaspoon powdered stevia
  • 2 tablespoons simmering water
  • Cocoa powder (for garnish)



Put all ingredients in the bowl of a stand mixer, adding hot water last.


Mix on low speed to combine, then gradually increase to high speed.


Whip until the mixture turns into a light-brown mousse.


Spoon into small cups or glasses.


Dust the top of each cup with cocoa powder.


Serve immediately with a small spoon.

Whip instant coffee, sweeteners and hot water into a fluffy coffee mousse.

Serve in demitasse cups, and eat with a small spoon. Or pour over hot dairy-free milk and create an upside-down latte.

Springhouse Turtle



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