A Little Background on Whipped (Dalgona) Coffee
Unless you have been living under a rock, you have seen the whipped coffee (Dalgona coffee) trend circulating around the internet and social media. And for good reason! Who doesn’t love coffee, and on top of that, it’s so aesthetically pleasing it’s hard to not jump on board.
Even though this whipped iced coffee drink originated in India, its most recent bout of fame was prompted by a video shared by a South Korean actor. He tried the drink at a cafe and said it reminded him of the Korean “Dalgona” candy, a honeycomb toffee. When the video started circulating, people worked on their own homemade versions. Enter a global pandemic where people are stuck and home and the #dalgonacoffeechallenge was born!
As a coffee lover, I was eager to try the trend and I was not disappointed. The coffee drink is EASY & fun to make and…it actually tastes really good!
Another one of my weaknesses is lavender. I LOVE the scent of lavender and when it’s done right, incorporating it into food. A local cafe I love does a lavender flavored latte, and the flavor combo of coffee, cream and a hint of floral is perfect.
So I thought…why not incorporate a hint of lavender into this nouveau famous beverage?
How to Make Lavender Whipped Coffee
There are two parts to this process: the homemade lavender simple syrup and the Dalgona coffee itself. One key to making an amazing whipped coffee drink is the ingredients. For the instant coffee component, I used Ferrara Instant Espresso Coffee, which I liked. (My friend made the recipe with a lower cost/quality brand and said the flavor was reminiscent of soy sauce! So I tried to avoid that.)
I used dried lavender for my recipe and ordered culinary grade organic French Lavender.
The ratio for the whipped coffee is always 1:1:1. Most sources say for 1 serving you use 2 tablespoons of each ingredient. You can multiply and divide as needed for more or less servings. For the lavender simple syrup, it’s 1 cup of water to 1 cup of sugar and then 1 tablespoon of lavender.
You can make the syrup first to let it cool while you work on the coffee. I use an electric mixer to whip my coffee, sugar and hot water, which I would definitely recommend. The process takes a while even without doing it by hand, and I like mine to be really light and fluffy! The finished consistency and color of the whipped coffee remind me of the “Frosty” drink from the American fast-food chain Wendy’s.
For the milk component, I like to use unsweetened almond milk but you can use any dairy (or non-dairy) of choice. Keep in mind that both the lavender syrup and the coffee have quite a bit of sugar, so if you are using non-dairy milk I would opt for the unsweetened version.
You can whisk the milk and lavender syrup together in a separate bowl, before adding it to a glass with ice. Spoon your whipped coffee on top and Voila! You have yourself a trendy & delicious whipped coffee with flavors inspired by the South of France.
French Lavender Whipped Coffee
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I hope you enjoyed your lavender whipped coffee! For more inspiration about bringing the flavors of Provence home with you, check out my post: How to Bring the Southern French Lifestyle Home with You.
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