Whipped or iced—how we do #StayHome coffee
Are you missing your fave coffee shop? We’re here to help with a couple recipes that will save you a latte (a lot of money, that is). So, embrace your inner barista and fuel your days with these tasty alternatives.
Italian Whipped Coffee
Dalgona coffee, we see you—and we’re raising the stakes! Here’s our take on the Korean coffee beverage, with an Italian twist!
While the original is made with instant coffee, water, and sugar, our version is made with vegan, gluten free Vanilla Bean Panna Cotta Mix. Make it as a refreshing chilled coffee with ice cubes and cold milk (works well with any type of milk), or as a hot drink by pouring the fully whipped topping into piping hot milk.
Ingredients
MAKES: 6 SERVINGS
1/2 C (125 ml) instant coffee granules
1/2 C (125 ml) boiling water
3 C (750 ml) unsweetened soy or nut milk, your choice
Ice cubes
Toppings (optional): Cinnamon (ground), Cocoa Crunch Whole Food Topper
Preparation
In the bowl of an electric mixer or using a hand mixer, beat panna cotta mix with instant coffee and boiling water until thick and fluffy (similar to marshmallow fluff). Depending on the type of mixer used, this may take anywhere from 3–8 min.
Fill glasses or mugs with ice; pour ½ cup milk into each. Spoon coffee fluff over top; stir to mix. Enjoy!
Chocolate Iced Capp
Save 6 tsp of sugar and get 21 g of protein (vs. the coffee shop version)
Ingredients
MAKES: 1 SERVING
1 scoop Cocoa Açai Smoothie Booster
1 C (250 ml) brewed dark roast coffee
1 C (250 ml) ice
Cocoa Crunch Whole Food Topper, to garnish
Preparation
In a blender, combine the first four ingredients. If you like it thicker, add ice cubes; for a thinner consistency, add water. Blend until smooth, pour into a tall glass, and top with whole food sprinkle, if desired.
Tip: Swap your Vanilla for Power Up Chocolate Protein Blend for a quick cocoa delight!
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