I blend instant coffee, sugar, and a splash of vanilla with hot water until it becomes light and frothy, then spoon it over milk for a delicious café-style drink that tastes as good as it looks. Whether I serve it over ice or warm milk, this whipped coffee offers a rich, slightly sweet flavor with a beautiful creamy texture that makes it feel like something special—without the need to leave the house.
Why You’ll Love This Recipe
I love this vanilla whipped coffee because it’s:
Quick — ready in just a few minutes
Visually stunning — the thick coffee foam floating on milk always impresses
Simple — only a few pantry ingredients needed
Customizable — I can make it stronger, sweeter, or dairy-free
Perfect for any season — iced in summer, hot in winter
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons instant coffee
2 tablespoons granulated sugar
2 tablespoons hot water
1/4 teaspoon vanilla extract
1 cup milk (any kind — whole, almond, oat, etc.)
Ice cubes (optional, if making an iced version)
Directions
In a mixing bowl, I combine the instant coffee, granulated sugar, and hot water.
I add the vanilla extract for that smooth, sweet background flavor.
Using a hand mixer or a whisk, I beat the mixture until it becomes thick, light, and holds stiff peaks. This usually takes about 2 to 4 minutes with a mixer, or a bit longer by hand.
In a tall glass, I pour the milk — either hot or cold depending on my mood.
If I’m making it iced, I add the ice cubes before pouring in the milk.
I spoon the whipped coffee mixture gently on top of the milk.
I like to give it a light stir before sipping, or just drink it as-is and let the flavors blend as I go.
Servings And Timing
Serves: 1
Prep Time: 5 minutes
Total Time: 5 minutes
To make more servings, I simply double or triple the amounts, keeping the 1:1:1 ratio of instant coffee, sugar, and hot water for best results.
Variations
Less Sweet Version: I reduce the sugar slightly, though I keep in mind that less sugar may affect the texture of the foam.
Mocha Whipped Coffee: I add a teaspoon of cocoa powder to the coffee mixture before whipping.
Cinnamon Spice: I sprinkle a pinch of cinnamon into the mixture for a warm, spicy twist.
Non-Dairy Option: I swap out regular milk for almond, oat, coconut, or soy milk depending on what I have on hand.
Layered Look: I sometimes serve it in a clear glass to show off the gorgeous layers — milk on the bottom, fluffy coffee on top.
Storage/Reheating
The whipped coffee topping is best enjoyed immediately while it’s fluffy and fresh.
If I do make it ahead, I store it in an airtight container in the fridge for up to 3–4 hours.
Before using, I give it a quick re-whip to bring back the volume.
I avoid reheating the whipped part — instead, I pour it over warm milk if I want a hot drink.
FAQs
What Kind Of Coffee Do I Need To Use?
I always use instant coffee — not ground coffee or brewed coffee. Instant granules dissolve well and whip into the fluffy texture that makes this recipe work.
Can I Use Less Sugar Or A Substitute?
Yes, I can use a little less sugar, but the whipped texture depends on sugar to stabilize. I’ve also tried it with granulated sugar substitutes like monk fruit or coconut sugar, though the consistency might vary.
Do I Need A Mixer To Make It?
No, I can whisk it by hand, though it takes longer and more effort. A hand mixer or milk frother makes the job quicker and easier.
Can I Make This Ahead Of Time?
I prefer making it fresh, but if needed, I store the whipped coffee in the fridge and re-whip it before serving. It tends to lose its fluff over time.
Is It Very Strong In Caffeine?
Yes, because it uses a concentrated amount of instant coffee. If I want a milder drink, I use less whipped coffee or dilute with more milk.
Conclusion
I enjoy this vanilla whipped coffee whenever I want a café-style treat with minimal effort. It’s fast, elegant, and easily adjustable to fit my mood or season. Once I see that rich, creamy foam come together, it becomes clear why this simple drink is so satisfying.
A quick and creamy vanilla whipped coffee made by whipping instant coffee, sugar, vanilla, and hot water into a frothy foam, then served over milk for a café-style drink that’s as beautiful as it is delicious.
Author:Sophia
Prep Time:5 minutes
Cook Time:0 minutes
Total Time:5 minutes
Yield:1 serving
Category:Beverage
Method:Whipped
Cuisine:Korean
Diet:Vegetarian
Ingredients
2 tablespoons instant coffee
2 tablespoons granulated sugar
2 tablespoons hot water
1/4 teaspoon vanilla extract
1 cup milk (any kind — whole, almond, oat, etc.)
Ice cubes (optional, if making an iced version)
Instructions
In a mixing bowl, combine instant coffee, granulated sugar, and hot water.
Add the vanilla extract and mix for flavor.
Using a hand mixer or whisk, beat the mixture until thick and frothy, about 2–4 minutes.
Pour milk into a tall glass — hot or cold, as preferred.
If making an iced version, add ice cubes before the milk.
Spoon the whipped coffee mixture over the milk.
Stir lightly before drinking, or enjoy as-is for a layered effect.
Notes
Use instant coffee only — brewed or ground coffee won’t whip.
For a less sweet version, reduce the sugar slightly.
To make it non-dairy, use almond, oat, coconut, or soy milk.
Add cocoa powder for a mocha twist or cinnamon for warmth.
