Salted Caramel Whipped Espresso

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You’ve probably seen “Dalgona Coffee” or “Whipped Coffee” everywhere by now. But. What about Whipped Espresso?

If you’re a “light syrup, hold the whip, & add an extra shot” kind of coffee drinker – like me – then you’ll love this. It’s smooth & silky like the original Dalgona recipe but with more robust coffee flavor. Think less sugary-sweet & more creamy-luxurious.

This recipe is so easy & takes less time than waiting in the drive-thru at your favorite coffee shop. You start with equal parts instant espresso, hot water, & sugar. Then, whip it good.

Now, let’s get a little fancy with it, to recreate that coffee shop experience! Drizzle the sides of your glass with the caramel syrup. Add the ice & milk. Plop the whipped espresso on top, & finish with a pinch of sea salt.

Voila!

To drink it, mix the whipped coffee & iced milk together until well combined.

Now … I know it might seem odd to put salt on your coffee, but, trust me on this – you need to try it! The salt cuts out any bitter taste from the espresso – it gets rid of that burnt taste that turns people away from coffee.

If you’re skeptical about the salt, leave it out. Stir the coffee & milk together, taste it without the salt & then add a pinch before tasting again. And please – let me know how it goes!

If you try this recipe, I’d love to hear how it went! I really appreciate all of your feedback & love seeing your creations. Tag this & that on Instagram or Facebook.

Salted Caramel Whipped Espresso

Stephanie Ralya
How to make the recent food trend "Whipped Coffee" or "Dalgona Coffee" but made with Instant Espresso for more robust coffee flavor.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course Breakfast, Drinks
Cuisine American
Servings 2

Equipment

  • Electric Hand Mixer

Ingredients
  

  • 2 T Instant Espresso link in notes
  • 2 T Hot Water
  • 2 T Sugar
  • Caramel Syrup
  • 2 cups Whole Milk
  • Ice Cubes
  • Sea Salt

Instructions
 

  • Add the instant espresso, water, & sugar to a medium bowl. Whip with an electric hand mixer for 3-5 minutes, until mixture is fluffy & a lighter brown color closer to caramel.
  • Drizzle the caramel syrup on the inside of the two glasses you will use. To do this, tilt the cup & turn as you drizzle the caramel up & down the sides. Add the ice & milk to the cup.
  • Spoon the whipped espresso over the milk, half in each cup. Add a big pinch of sea salt over the coffee (almost a full turn on a grinder). Gently stir the coffee & milk together until they are no longer separated.
  • Enjoy!

Notes

  • This is the Instant Espresso I use.
  • I use hot water from my tap, but if you want to warm it up in the microwave that works too.  It doesn’t need to be boiling hot.
  • If you’re skeptical about the salt, make it without first.  Stir together well & taste test it before adding the salt.  Start with a small pinch & add another if you still taste a bitter or burnt coffee taste.
  • Whole Milk or Vitamin D Milk makes this very smooth & silky. I have not tried 2% or Skim milk so I cannot speak to the consistency.  
Keyword Coffee, Dalgona, Instant

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