Tuesday, April 7, 2020

Cinnamon Whipped Coffee

Our oldest daughter, Rye, works at Starbucks in our small coastal town. She is on an extended excused break due to the Coronavirus. When this all started, her little sister had just come down with Shingles, and it was recommended to us that we limit our chances of contracting the virus. Rye chose to stay home.

While Rye has been home, she has become our in-house barista. She loves to make coffee and she is very good at it. She came across a recipe for Dalgona Coffee and we have been making it daily. We have decided to vary the ingredients to create some fun flavors. My favorite is this version with cinnamon added to the whipped topping and the oat milk. The oat milk is flavored with Torani Cinnamon Brown Sugar syrup.

This is a dessert in a glass.

This is our first collaboration and working with my daughter is fantastic. We make a pretty good team too.

Cinnamon Whipped Coffee

2 tablespoons instant coffee
2.5 tablespoons sugar
3 tablespoons boiling water (we use our electric kettle for this step)
1 teaspoon cinnamon

Milk of your choice: oat milk or cow milk is what we have used. Oat milk is what is pictured.
Syrup of your choice: Any syrup will do to add flavor to your milk. We happen to use chocolate syrup or the Cinnamon Brown Sugar syrup listed above.

1.  In a small bowl add instant coffee, sugar, and cinnamon. Add the boiling water.

2.  Begin whipping the mixture with an electric mixture, continue for 2 minutes until color changes and the mixture becomes thick.

3.  Fill glass half full with ice, add syrup, and then add milk of choice, leaving enough space for whipped coffee.  (The pictures do not have ice, we added it after the fact)

4.  Add the whipped topping to the milk and syrup. The ratio is a personal preference. I prefer more milk with a light layer of whipped coffee. It is also very good stirred into the milk as you start drinking the coffee.

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