It seems that our recent increased time at home has fostered much creativity in the kitchen. Dalgona coffee, a popular drink in Korean nations, has taken the food trend scene by storm. This can be served hot or cold, but we have been enjoying it over ice. The frothed, gently sweetened whipped coffee is lovely served over creamy coconut milk. Feel free to use your preferred and tolerated milk-almond, cashew, etc. Additionally, we used monk fruit sweetener to foster ketogenic diet needs, but you can also use coconut sugar, if desired.

Ingredients

2 tablespoons organic instant coffee

2 tablespoons granulated monk fruit sweetener

1 1/2 tablespoons boiling water

10-12 ounces coconut milk

ice cubes

Method

In a mixing bowl, add the instant coffee and sweetener. Add the boiling water and vigorously whip with a whisk or use a hand mixer to beat the coffee until foamy and stiff peaks form. In a small glass add the milk and ice cubes. Gently spoon the foamed coffee mixture over the top. Serve immediately. We often add a drizzle of Lakanto maple syrup to the drink for additional sweetness and a hint of maple flavor. A sprinkling of course unrefined salt is also a lovely addition. Serves 2.

This can be served warm or cold, depending on the season and your mood!

*Please note if you are actively healing from mold illness, instant coffee is a source of mold exposure. Additionally, those with gluten sensitivity keep in mind that instant coffee is cross-reactive with gluten and could initiate an immune response. If you notice symptoms, it is best to avoid it.

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