A healthier version of popular “whipped coffee” made with Almond Breeze  almond milk and a touch of Turbinado sugar. This Dalgona Coffee recipe will be your new favorite afternoon pick-me-up!

Although I love diving into a steamy mug of hot coffee in the morning, my afternoon welcomes a pick-me-up of a frosty glass of Almond Breeze Dalgona Coffee.

If anything can be icy and on fire at the same time…it’s dalgona whipped coffee introduced to us through drool-worthy photos on Instagram and our social platforms. But not all of these coffees are alike, with some bringing more fat, sugar and calories than you would have expected from a coffee.

I like knowing that my Almond Breeze Dalgona Coffee is actually a beverage with benefits. Almond Breeze almond milk is an excellent source of calcium and vitamin E, a good source of vitamin A and it’s the perfect beverage for those who suffer from lactose intolerance. And did you know that the shelf-stable version of Almond Breeze can be stored in your pantry for up to a year, unopened, so you can always whip up a dalgona coffee whenever you’re in the mood!

Almond Breeze Dalgona Coffee

Ingredients:

1 teaspoon Turbinado sugar (light brown sugar or granulated sugar)

1 teaspoon instant coffee 

1 tablespoon cold water

4 ice cubes

1/2 cup Almond Breeze Almondmilk (any variety)

Sprinkle of cinnamon or cocoa (optional)

Directions: 

Pour Almond Breeze Almondmilk into tall glass and add about 4 ice cubes. Set aside.

In a medium bowl combine sugar, coffee and water and mix with hand mixer until frothy. 

Dollop mixture on top of Almond Breeze. Sprinkle with cinnamon or cocoa, if desired. Enjoy!

NOTE: You can use a whisk instead of a hand mixer, but the mixer will create a fluffy whip in much less time.

Servings: 1 tall glass

Disclosure: This recipe was created in partnership with Blue Diamond Almond Breeze and the opinions are my own.