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.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: No Cook
- Cuisine: American
- Diet: Vegan, Gluten Free