Updated: Jun 10
Jump on the Dalgona train and enjoy this viral sensation for breakfast or dessert! Our recipe is the healthy version... sugar free, caffeine free, dairy free, and guilt free! Watch the live video making this recipe at our Free Plant-Based Cooking Class!
What you need:
2 tbsp of monkfruit sugar substitute (or regular sugar)
1/2 tsp of vanilla bean paste (or vanilla extract)
toasted coconut almond milk (or any non-dairy milk)
cacao nibs (or toppings of choice)
Try it yourself:
Add 2 tbsp of freeze dried instant coffee or instant coffee crystals (decaf or regular) into your mixing bowl. Add 2 tbsp of monkfruit sugar substitute, 1/2 tsp of vanilla bean paste, and 2 tbsp water, then whip with my robot chef or with an electric hand mixer until you see the creamy magic happen. (Tip: use hot water with hand mixer). Serve immediately as a topping on hot or ice coffee or stir into steamed or cold non-dairy milk of choice. I rotate serving this over cashew milk, oat milk, or toasted coconut almond milk. Garnish with some fun toppings like vegan mini marshmallows, cocoa powder, cacao nibs, or raw chopped pecans. Sometimes I add this whipped topping to cakes, brownies, or cookies... so yum!! This recipe makes 2 servings, feel free to double it for 4.
Made w/❤️ @Cheryl.tv
If you try this recipe, let me know what you think in the comments below:) 💚 We love hearing your feedback and seeing your photos! Tag us on social @VeginnerCooking and we will repost.📸 Recipe adapted from Thermomix® Join us live every week during our Free-Plant Based Cooking Class.👩🍳