Whipped Iced Coffee Recipe – American Special
For coffee lovers craving a cool twist, this Whipped Iced Coffee Recipe delivers the perfect summer refreshment. Imagine rich instant coffee whipped into a cloud-light foam and crowned over ice-cold milk—this iced coffee drink satisfies both your sweet cravings and caffeine fix. With its creamy, fluffy topping, it’s a sweet but simple treat you can pull together in minutes. Ideal for scorching afternoons or whenever you want a luxurious, quick beverage that brightens your day.
- Prep Time15 min
- Total Time15 min
Whipped Iced Coffee Ingredients:
- 2 tablespoons instant coffee granules
- 2 tablespoons sugar
- 2 tablespoons hot water
- 1 cup milk or dairy-free alternative
- Ice cubes
Make the Whipped Coffee:
In a mixing bowl, combine the instant coffee granules, sugar, and hot water. Use a hand mixer or whisk vigorously until the mixture becomes light and fluffy, with stiff peaks (about 3-5 minutes).
Prepare the Milk:
Fill a glass with ice cubes and pour in the milk.
Top with Coffee:
Spoon the whipped coffee mixture on top of the milk.
Serve:
Stir before drinking to blend the whipped coffee into the milk or enjoy as is for a layered effect.
Recipe Notes:
Sweetness Level: Adjust the sugar amount to suit your taste—use less sugar for a more balanced bitterness or more for a dessert-like sweetness. Consider brown sugar or vanilla syrup for richer flavor.
Coffee Variations: Experiment with flavored instant coffee (hazelnut, mocha) or try decaf if you prefer less caffeine. You could also use cold brew concentrate—but results may differ in foam stability.
Utensil Alternatives: A hand mixer whips up foam quickly, but if you don’t have one, you can use a whisk. It just takes more elbow grease and time to get stiff peaks.
Serving Tips: Use tall glasses so the layered look—milk at bottom, whipped coffee on top—is visible. Serve immediately after whipping to preserve the airy texture. Add ice last for extra chill and visual contrast.
Storage Advice: Best enjoyed right away. If you have leftover whipped coffee, store it in a covered jar in the fridge for up to 12 hours, then rewhip lightly before using—but note that foam volume may decrease over time.
