Adam Moretti remembers the dalgona craze of 2020: arm-numbing whisks, piles of white sugar, and sticky countertops. Five years later TikTok rebranded that Korean foam as cloud coffee. The new version is lighter, fully vegan, and ready in three minutes—no egg, no refined sugar. Adam now pours a tall glass of cloud coffee after morning hill sprints, then pairs it with a Vegan Iced Coffee chaser to stay hydrated between recipe shoots. If you want a café-style drink that feels like dessert but fits a healthy macronutrient plan, keep reading. By the end of this guide you’ll whip a flawless cloud, film a slow-motion Reel, and serve a beverage that looks like a barista’s dream—all while avoiding the sugar spike of old-school dalgona.
Table of Contents
The Story Behind Cloud Coffee
From Dalgona to Cloud: Why the Switch Matters
Dalgona coffee originated in South Korea during lockdown videos: equal parts instant coffee, white sugar, and hot water whipped until the mixture formed springy peaks. Great theatre—but each two-tablespoon serving packed 24 grams of refined sugar. In 2025 TikTok creators began swapping aquafaba (the protein-rich liquid in canned chickpeas) for egg whites, and trading maple syrup or erythritol for white sugar. The result: cloud coffee—an equally airy foam that delivers less than six grams of sugar per glass yet still floats atop iced milk like a café latte cloud.
According to various industry reports and consumer surveys, interest in creative “food-trick foam” beverages has increased among Gen Z coffee drinkers in recent months. This reflects a broader trend toward unique, shareable recipes that blend taste and visual appeal. Meanwhile, Adam often receives messages from readers curious about how to recreate the cloud-style foam at home without adding unnecessary calories. This guide will walk you through each step in a simple, practical way.
The Protein Magic of Aquafaba
Aquafaba contains saponins—natural surfactants that trap air bubbles, much like egg whites. When you whip chilled aquafaba with instant coffee, microscopic bubbles inflate and stabilize, yielding a mousse that lasts up to 45 minutes without deflating. Because you need only a tablespoon of sweetener, the glycemic load stays low—perfect if you manage glucose with the help of our Pink Himalayan Salt and Honey Electrolyte Drink.
Three-Ingredient Cloud Coffee Recipe
Quick Ingredient List (Makes Two 12-oz Drinks)
- ¼ cup (60 ml) chilled aquafaba
- 1 ½ tablespoons instant coffee granules
- 1 tablespoon pure maple syrup – or ½ tablespoon granular erythritol for keto
Step-by-Step (3 Minutes Active / 0 Cooking)
- Pour chilled aquafaba into a narrow mixing bowl. Whip on high for 90 seconds until soft peaks form.
- Add instant coffee and maple syrup. Continue whipping 60–75 seconds. The foam will darken and stiffen enough to hold an inverted spoon.
- Fill two tall glasses with ice and 8 oz of unsweetened oat milk or almond milk. Spoon the foam over the top, creating a dramatic “cloud-top” layer.
Want extra protein? Add a scoop of unflavored whey to each milk base, transforming the drink into a post-workout treat that joins our Brazilian Ginger Drink in the high-protein beverage lineup. On sultry afternoons, pair cloud coffee with Keto Fried Pickle Balls to balance sweet foam with savory tang.
FAQ: Sugar Swaps, Texture Fixes, and Common Mistakes
Is Cloud Coffee the Same as Dalgona?
No. Dalgona relies on white sugar and water; cloud coffee uses aquafaba for structure and often replaces sugar with lower-GI sweeteners. The flavor is deeper—thanks to the coffee—and the texture silkier.
Can I Make Cloud Coffee Without Sugar?
Yes. Use an equal amount of erythritol or monk-fruit blend. Those alcohol-based sweeteners whip well and keep net carbs near zero. Just avoid large crystals; choose a powdered version.
Why Won’t My Foam Get Fluffy?
Chill your aquafaba for at least 30 minutes and ensure the bowl is free of oil. Even a fingerprint of fat will collapse bubbles. Also verify your instant coffee isn’t stale; fresh granules whip faster.
What Is Cloud Coffee Made Of?
Simply aquafaba, coffee, and a sweetener. That’s it. No egg, no dairy required—though dairy milk works fine as the base if you prefer.
If you crave more foam science, compare bubble stability to our Celtic vs. Himalayan Salt crunch test—it’s a similar surface-tension story.
Serving Ideas and Reel-Ready Presentation Tips
Film the Perfect Slow-Motion Pour
Cloud coffee’s visual appeal skyrockets your Reel engagement if you use three tricks:
- Backlight the glass—sunset or a ring light—so foam edges glow.
- Film at 120 fps, then slow to 30 fps in-app. The falling foam resembles soft-serve.
- Drop a contrasting drizzle—cocoa powder or cinnamon—at the final second for a waterfall effect.
Post your video with #CloudCoffeeChallenge and tag @HealthyAmericanBites. Readers already love our Banana Bread Iced Latte; cloud coffee offers the same “wow” factor with fewer calories. For a savory-sweet brunch board, add Parmesan Onion Ring Chips; the salty crunch makes the foam’s mild sweetness pop.
Storage & Batch Prep
Whipped foam lasts 48 hours in a sealed container in the fridge. Stir to re-incorporate moisture before spooning onto fresh milk. You can also freeze dollops on parchment; defrost for 10 minutes and the cloud texture returns.
Conclusion – Float Your Caffeine, Lose the Sugar
The cloud coffee trend proves that viral recipes can evolve toward healthier macros without sacrificing drama. By whipping aquafaba and swapping refined sugar for maple syrup—or removing sweetener entirely—you enjoy café-level aesthetics for under 50 calories per serving. Next time you crave creamy foam, grab a can of chickpeas, an electric whisk, and your favorite instant coffee. Then share your creation in the comments or pair it with a protein-forward entrée like our Grilled Cheese Burrito. Sip high, stay light, and keep those clouds rolling!
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Cloud Coffee – 3-Ingredient Summer Drink With Zero Refined Sugar
A fluffy aquafaba “cloud coffee” made with instant coffee, maple syrup (or keto sweetener), and zero refined sugar—ready in three minutes and fully vegan.
- Total Time: PT3M
- Yield: 2 drinks
Ingredients
¼ cup (60 ml) chilled aquafaba
1 ½ Tbsp instant coffee granules
1 Tbsp pure maple syrup —or ½ Tbsp powdered erythritol for keto
16 oz (480 ml) unsweetened oat or almond milk, divided
Optional: pinch cocoa powder or cinnamon for garnish
Instructions
1. Chill aquafaba 30 min, then whip on high 90 seconds until soft peaks form.
2. Add instant coffee and sweetener; whip 60–75 seconds until stiff peaks.
3. Fill two 12-oz glasses with ice and 8 oz milk each.
4. Spoon foam over milk, dust with cocoa or cinnamon, and serve immediately.
Notes
Foam lasts 48 h refrigerated; re-whisk 10 s before use.
Freeze spoonfuls on parchment, thaw 10 min, and the cloud texture returns.
For a protein boost, add ½ scoop unflavoured whey to each glass of milk.
Net carbs ≈ 4 g per serving when made with erythritol.
- Prep Time: PT3M
- Cook Time: PT0M
- Category: Drinks
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
🔗 View this recipe on Medium for easy saving and sharing.