3 tbsp instant coffee

3 tbsp granulated sweetener (Swerve or monk fruit)

3 tbsp boiling water

2 cups unsweetened almond milk

Ice cubes, as needed

1/2 tsp vanilla extract (optional)

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In a medium bowl, combine instant coffee, granulated sweetener, and boiling water. Stir briefly to dissolve.
Using an electric mixer, whip on medium speed for 30 seconds, then increase to high speed and continue whipping for 2–3 minutes until stiff, glossy peaks form.
Fill two tall glasses with ice and pour in almond milk, leaving space at the top.
Spoon the whipped coffee mixture over the milk, about 3 tablespoons per glass.
Serve immediately. Stir before drinking to combine the foam and milk for the perfect texture.

Use instant coffee granules—brewed coffee won’t whip properly.

For a hot version, skip the ice and use warm almond milk.

Add 1 tsp unsweetened cocoa powder for a mocha-style drink.

Store whipped coffee foam in the fridge for up to 3 days and stir before reusing.

Adjust sweetness to taste by using less sweetener for a stronger coffee flavor.