Michelle’s Whipped Coffee Recipe
Michelle’s whipped coffee recipe came to us years ago from a Romanian friend named Michelle of course. It was fascinating to watch as she took instant coffee, sugar, and hot water and whipped it until light and fluffy. She then added big spoonfuls of this sweetened coffee fluff to hot water and mixed. On top of this she put a huge dollop of Cool Whip. Of course, after enjoying the drink we went right home to make it ourselves. This became our thing until we moved onto something else. The recent appearance of Dalgona coffee lately reminded me of this whipped coffee, and so I got some instant coffee to once again recreate this yummy coffee. We originally called it Romanian coffee because we thought it was unique to Romania. Since learning that whipped coffee is not unique to Romania, I will call her version Michelle’s whipped coffee.
Milk is the big difference between Dalgona coffee and Michelle’s whipped coffee recipe. Michelle’s version also combined hot and served with cool whip on top. I have substituted whipped cream for the cool whip in today’s post. However, feel free to use cool whip if you like. Also, I use an espresso instant coffee instead of the regular instant coffee for a bit stronger flavor, but the choice is up to you. This is a fun treat for an afternoon coffee. It does not take long to make either! All you need is a hand mixer or stand mixer, instant coffee, and sugar to make the fluff. Whipping the coffee creates lots and lots of wonderfully bubbly and frothy foam when hot water is added. The whipped cream adds a complimentary creamy touch.
A couple of things to note, either a hand mixer or a stand mixer works great. I make this in a stand mixer and it only takes a couple of minutes to make the fluff. A hand mixer may take a couple extra minutes. Also, I like an espresso instant coffee for this, but use whatever instant coffee you like. The fluff makes a lot, but you also need a lot for each drink. Store leftovers in the fridge and recombine if separation occurs. This is really easy to make. It’s fascinating to watch coffee, hot water, and sugar go from liquid to fluff, but it does work.
michelle’s Whipped Coffee recipe
This recipe calls for equal parts instant coffee, sugar, and hot water. The suggested amounts below yields about 2 cups of fluff.
1/4 cup instant coffee
1/4 cup organic cane sugar
1 /4 cup hot water
Combine all in a mixer and turn on high. Mix until it resembles brown and glossy whipped cream. If using a hand mixer this may take a couple extra minutes. Store any extra whipped coffee in the fridge. If it separates, stir to recombine or whip again.
To serve: add a large dollop of fluff to a cup of hot water and stir to combine. You can adjust amount to suit preferences. For an espresso type drink use less water. Top with whipped cream.
Less sugar option: Reduce 1/4 cup of sugar in recipe to 3 tbsps. and continue to follow instructions. I don’t recommend using less sugar than this because it does not create the same end product. Sugar is critical to the fluff, so keep the sugar at 3 tbsps. to 1/4 cup in the above recipe.
