Cloud coffee recipe can mean more than one drink online, but this version is built around a fluffy coffee foam made with aquafaba—the liquid from canned chickpeas—spooned over cold almond milk and ice. It is light, airy, dairy-free, and much easier to make once you know what the foam should look like at each stage.
This cloud coffee recipe focuses on texture and technique: how to whip the aquafaba, when to add the coffee, how to keep the foam from collapsing, and how to serve it over a cold milk base. You’ll also get a coconut-water variation for readers who use “cloud coffee” to mean the newer layered espresso drink.
“Cloud coffee” is not a tightly standardized café term. Some recipes use whipped coffee over milk, some use a separate milk foam, and newer versions may combine espresso with coconut water. In this recipe, the “cloud” is a coffee-flavored aquafaba foam. The finished drink has cold milk and ice underneath, with a thick, spoonable layer of coffee foam floating on top.
That distinction matters because the method is different from classic dalgona coffee. Dalgona depends on instant coffee, sugar, and hot water whipped together. This version gets most of its structure from aquafaba, so the foam can become airy without relying on a large amount of sugar.
The result is closer to a soft coffee mousse than a stiff meringue. You stir it into the milk before drinking, so the foam gradually turns the glass into a creamy iced coffee.
Why Aquafaba Makes a Fluffy Coffee Cloud
Aquafaba is the liquid left after chickpeas are cooked or canned. It contains dissolved proteins, carbohydrates, and other compounds that help trap air when the liquid is whipped. A 2024 study on aquafaba in instant coffee found that chickpea aquafaba improved coffee foaming compared with coffee alone, which supports the basic technique used here. You can read the open-access paper through PubMed Central.
The exact foam strength varies by brand because canned chickpea liquids are not identical. A slightly thick aquafaba that resembles loose egg white usually whips more reliably than a very watery liquid. Chilling the aquafaba and using a completely clean bowl also helps the bubbles hold.
You do not need to treat the foam as a nutrition or wellness ingredient. Its job in this recipe is culinary: it provides the airy structure that gives cloud coffee its distinctive top layer.
Ingredients You’ll Need
Chilled aquafaba: use the liquid drained from a can of no-salt-added chickpeas when possible. Thick, cold aquafaba whips best.
Instant coffee: plain instant coffee dissolves smoothly and gives the foam a concentrated coffee flavor.
Pure maple syrup: one tablespoon sweetens the full batch and helps round out the bitterness of the coffee.
Unsweetened almond milk: keep it cold so the finished drink stays crisp and the foam does not melt quickly.
Ice: use enough to chill the milk without filling the whole glass.
Cocoa powder or cinnamon, optional: a small dusting on top adds aroma without changing the foam structure much.
For a gluten-free drink, use plain instant coffee and almond milk that fit your needs, and check labels on flavored coffee products or add-ins. If nut cross-contact is a concern, use another suitable milk and review its package carefully.
Fluffy Aquafaba Cloud Coffee
This cloud coffee recipe makes two iced drinks with a whipped coffee cloud. The recipe card below contains the exact quantities, timing, and nutrition estimate, so you can make the foam consistently instead of relying on visual guesswork alone.
An iced cloud coffee with whipped aquafaba, instant coffee, maple syrup, and cold almond milk.
Total Time:8 minutes
Yield:2 drinks
Ingredients
Scale
1/4 cup (60 ml) chilled aquafaba from no-salt-added canned chickpeas
1 1/2 tablespoons plain instant coffee granules
1 tablespoon pure maple syrup
1 tablespoon hot water
2 cups (480 ml) unsweetened almond milk, chilled
1 cup ice, divided
Pinch of unsweetened cocoa powder or ground cinnamon, optional
Instructions
Stir the instant coffee, maple syrup, and hot water in a small cup until the coffee dissolves. Let the mixture cool for about 2 minutes.
Pour the chilled aquafaba into a clean, grease-free mixing bowl. Beat with an electric hand mixer on medium-high speed for 3 to 4 minutes, until it reaches soft peaks.
With the mixer running on medium speed, slowly drizzle in the cooled coffee mixture. Continue beating for 1 to 2 minutes, until the foam is glossy, light mocha in color, and thick enough to mound on a spoon.
Divide the ice and almond milk between two glasses.
Spoon the coffee foam over the milk. Dust lightly with cocoa powder or cinnamon if desired. Serve immediately and stir before drinking.
Notes
Cold, slightly thick aquafaba usually whips more reliably than very watery aquafaba. Brand-to-brand variation is normal.
Use a clean, grease-free bowl and beaters because fat residue can interfere with foaming.
For a gluten-free drink, use plain instant coffee and packaged ingredients that fit your needs; check labels on flavored coffee or plant milk when cross-contact matters.
Nutrition is an estimate per serving. It assumes unsweetened almond milk with about 30 calories per cup, pure maple syrup, and no-salt-added chickpea aquafaba; brands vary.
Serve the foam fresh for the best volume and texture.
Author:Adam Moretti
Prep Time:8 minutes
Cook Time:0 minutes
Category:Drinks
Method:No Cook
Cuisine:American
Diet:Vegan, Gluten Free
How to Make Cloud Coffee
1. Dissolve the coffee first
Stir the instant coffee and maple syrup with one tablespoon of hot water until the granules dissolve. Let the mixture stand for about two minutes so it is warm rather than piping hot. A smooth coffee concentrate blends into the foam more evenly than dry granules.
2. Whip the aquafaba to soft peaks
Pour the cold aquafaba into a clean, grease-free bowl. Beat with an electric hand mixer on medium-high speed for about three to four minutes. Stop when the foam has expanded substantially and the beaters leave visible trails. When you lift the beaters, the tip should bend over instead of standing perfectly stiff.
3. Add the coffee concentrate slowly
Keep the mixer running on medium speed and drizzle in the coffee-maple mixture a little at a time. Continue beating for another one to two minutes. The foam should turn light mocha in color, look glossy, and become thick enough to mound on a spoon.
4. Build the iced drinks
Divide the ice and cold almond milk between two glasses. Spoon the coffee foam over the top instead of stirring it in immediately. Add a very small dusting of cocoa powder or cinnamon if you want a finished café-style look.
5. Stir before drinking
The layered look is part of the presentation, but the drink tastes more balanced once the coffee cloud is stirred into the milk. Serve immediately while the foam is at its fullest.
How to Know the Foam Is Ready
The most useful cue is texture, not the clock. Properly whipped aquafaba foam should be visibly expanded, smooth rather than watery, and able to sit on top of the milk for at least the time it takes to serve the drink. It does not need to be as stiff as cake frosting.
Too loose: the foam slides off the spoon immediately and disappears into the milk.
Ready: the foam forms a soft mound, looks glossy, and slowly relaxes after spooning.
Overworked: the foam looks dry, rough, or begins to separate instead of staying creamy.
Brand-to-brand variation is normal. If one can of chickpeas gives very thin liquid, refrigerate the aquafaba and try a different brand next time rather than adding a large amount of extra sweetener.
Troubleshooting Cloud Coffee
Most problems with a cloud coffee recipe come down to aquafaba temperature, a greasy mixing bowl, or adding the coffee concentrate too quickly. Use the fixes below before changing the ingredient ratios.
My aquafaba will not whip
Start with a clean bowl and beaters. Even a small amount of oil or greasy residue can make foaming less reliable. Make sure the aquafaba is cold, and give it several minutes before deciding it has failed. Very thin aquafaba may simply need a different brand.
The foam deflates when I add coffee
The coffee mixture may be too hot or may have been poured in too quickly. Let it cool until warm, then drizzle it slowly while the mixer runs. Adding all the liquid at once can knock out some of the air you just incorporated.
The drink tastes too bitter
Instant coffee brands vary in strength. Reduce the instant coffee slightly on the next batch or use the full tablespoon of maple syrup. A pinch of cinnamon can also soften the sharp edge without making the drink much sweeter.
The foam is too sweet
Use two teaspoons of maple syrup instead of one tablespoon. Because less sweetener can slightly change the texture, keep the aquafaba cold and whip it fully before adding the coffee mixture.
Variations and Substitutions
Coconut-water cloud coffee variation
If you were looking for the newer coconut-water style of cloud coffee, use a different build: fill a glass with ice, add about 5 ounces of chilled unsweetened coconut water, pour in two cooled espresso shots, then top with a small amount of cold frothed milk. This version does not use aquafaba, so think of it as a separate variation rather than a direct substitution.
Decaf version
Use plain decaffeinated instant coffee in the foam. The method stays the same, and you still get the layered texture without relying on regular coffee.
Different plant milks
Unsweetened soy or oat milk can replace almond milk if they fit your dietary needs. If gluten avoidance is important, check the label on oat milk because manufacturing and certification vary. The milk is the base of the drink, so choose one you already enjoy cold.
Vanilla cloud coffee
Add one-quarter teaspoon of vanilla extract to the milk rather than the foam. Keeping extra liquid out of the foam helps preserve its structure.
Cloud coffee is best made and served right away. Aquafaba foam gradually loses volume after whipping, especially once coffee and sweetener are mixed in. If you must prepare it ahead, refrigerate the foam in a covered container for a short period and rewhisk briefly before serving. Expect the texture to be less airy than a fresh batch.
Keep the almond milk cold until you are ready to assemble. Do not pre-mix the foam with the milk if you want the layered presentation. Leftover opened almond milk and canned chickpeas should be stored according to their package directions.
Frequently Asked Questions
What is cloud coffee made of?
In this cloud coffee recipe, the drink uses aquafaba, instant coffee, maple syrup, almond milk, and ice. The whipped aquafaba creates the “cloud” layer. Other recipes use the same name for coconut-water espresso drinks or whipped coffee over milk.
Is cloud coffee the same as dalgona coffee?
Not exactly. Classic dalgona coffee typically whips instant coffee, sugar, and hot water together. This version uses aquafaba as the main foaming ingredient, so the texture and ingredient ratio are different.
Can I use homemade aquafaba?
Yes, but homemade aquafaba can vary more in thickness than canned aquafaba. If it looks very watery, reduce it gently on the stovetop, cool it completely, and refrigerate it before whipping. Do not use it warm.
Can I make the recipe without maple syrup?
You can reduce or omit the maple syrup, but the coffee will taste more bitter and the foam may be slightly less rounded in texture. If you use another sweetener, add it gradually and judge the foam by texture rather than assuming the same whipping time.
Why does my aquafaba foam taste like chickpeas?
The flavor varies by brand. Coffee and a small amount of maple syrup usually cover most of the bean note, but if the flavor is still strong, try another canned chickpea brand with a milder liquid.
Is this cloud coffee gluten free?
The core ingredients are naturally free of wheat, but packaged coffee, plant milk, cocoa, or flavored add-ins can vary. If you need strict gluten-free handling, check labels and avoid cross-contact in your kitchen. Our gluten-free recipes guide has more label-checking context.
Final Tips
For the best texture, work with cold aquafaba, dissolve the coffee before adding it, and stop whipping when the foam is glossy and spoonable. Assemble the glasses only when you are ready to serve, because the contrast between cold milk and fresh foam is what gives the drink its clean layered look.
The main recipe stays intentionally simple: one reliable foam, one cold milk base, and no unnecessary health claims. Once you have the texture right, use the variations to decide whether you prefer the aquafaba version, a decaf version, or the coconut-water espresso style.
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Gluten-Free Cloud Coffee
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Keto Cloud Coffee
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Whip the aquafaba, coffee, and powdered erythritol until stable, then serve over unsweetened almond milk.
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Low Carb Cloud Coffee
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