As you guys know, I’ve been on a coffee kick recently! Given the hype on social media around whipped coffee, I felt like I had to try it. I will say… I had low expectations. In my mind, this was going to be another “Unicorn Frappuccino” phenomenon – looks very fancy, tastes horrible. However, I was pleasantly surprised!
You’re probably asking… And why double chocolate chip muffins? Maybe you’ve noticed, but my favorite things to bake are fruity desserts. I love a good pumpkin/ banana bread or blueberry muffin. However, my husband is the opposite – he loves all things chocolate. When he spent a long morning at our church this weekend doing some construction projects, I knew I wanted to have something special waiting for him when he got home! Insert double chocolate chip muffins. Turns out, whipped coffee and double chocolate chip muffins make a decadent pairing!
I receive the Food Network magazine every month (this was one of my favorite Christmas presents from last year!). This month, they wrote an article about “Dalgona Coffee”/ whipped coffee – check out this link for more info on where this social media trend came from. It is crazy how small social media makes our world! This trend quickly spread from South Korea to our iPhones in a matter of days. So… I had to try it.
All in all… I actually enjoyed this! It was a quick and easy alternative to iced coffee. Here is the recipe I used:
– 2 tablespoons of instant coffee
– 1 1/2 tablespoons of sugar
– 2 tablespoons of hot water
– Fill a glass halfway full with ice cubes and milk
– Combine instant coffee, sugar, and hot water in a small bowl
– Using a hand mixer, whisk, or frother mix the instant coffee/ sugar/ hot water until the color is light and the mixture is fluffy
– Spoon fluffy coffee on top of milk and ice cubes… and voila, you have whipped coffee!
Couple of other thoughts for you…
– The instant coffee you use is “make or break” in this recipe. Transparently, I think Americans do instant coffee very poorly. This is actually very different in the U.K! Most people actually drink instant coffee every day. I have bought Nescafe instant coffee from the U.K. and there is a significant difference from what you can find in our local grocery stores! However, I found this one on Amazon that has decent reviews and looks similar to what I’ve bought in the past from the U.K. However, for this recipe I bought Publix brand and was NOT impressed.
– There is debate online whether you should use hot water or cold water. If you want “fluffier” coffee, use cold water instead. I haven’t tried this, but I worry about the instant coffee having a chance to dissolve in the cold water. You may have to mix longer to ensure your coffee isn’t “grainy”.
– This took me 5 minutes to make – seriously, it was super easy. I would say this recipe is great for my iced coffee friends who make iced coffee for themselves every morning. This recipe would also be very easy to adapt to include your favorite coffee creamer. In fact, you could even add your pumpkin spice creamer to the milk before putting your coffee on top!
– The whipped piece of this drink is NOT good on it’s own. When you whip the instant coffee/ hot water/ sugar, you end up with a VERY concentrated coffee. I would recommend stirring this together with the milk before you drink it 🙂
Double Chocolate Chip Muffins
These muffins were delicious! I made 12 of them and when I asked my husband if I should freeze some, his response was “don’t worry, I’ll take care of them”. They are really THAT good! I can’t take the credit for this recipe, I borrowed it from Two Peas and Their Pod (recipe here).
Couple of thoughts…
– Definitely don’t over bake these! I put them in and when I checked them after 25 minutes they were almost over baked. I might recommend starting with 20 minutes or so and then checking them regularly.
– The show stopper here was the extra chocolate chips you saved to put on the top before you put the muffins in the oven. This makes them look prettier and makes sure your first bite is delicious.