This chocolate swirl whipped coffee feels like dessert pretending to be breakfast, and honestly, I’m not mad.
It tastes creamy, looks dramatic, swirls like art, and wakes you up sweeter than your alarm ever will.
Chocolate Swirl Whipped Coffee Recipe
Fluffy whipped coffee layered with cocoa swirl and poured over chilled or warm plant milk for a café-style vegan treat.
Ingredients
- Instant coffee 2 tbsp
- Coconut or brown sugar 2 tbsp
- Hot water 2 tbsp
- Cocoa powder 1 tbsp
- Maple syrup 1 tbsp
- Plant milk oat, almond, soy 1½ cups
- Ice cubes optional chilled version 1 cup
Instructions
- Whisk 2 tbsp instant coffee, 2 tbsp sugar, 2 tbsp hot water until thick, airy, and glossy.
- Mix 1 tbsp cocoa with 1 tbsp maple syrup to make chocolate swirl.
- Fill glasses with 1½ cups plant milk and ice if iced.
- Spoon whipped coffee over milk.
- Drizzle chocolate swirl through the foam gently, then sip proudly.
Notes
Nutritional Values (Per Serving)
- Calories: ~140
- Total Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 1.2g
- Protein: 2.8g
Vitamins & Minerals
- Calcium: 8%
- Magnesium: 5%
- Potassium: 6%
- Iron: 3%
- Vitamin E: 4%
Extra Flavor Tips
- Add a pinch of cinnamon for warmth and charm.
- Use oat milk for extra creaminess and sip like queen energy.
- Chill the glass before serving for café-level drama.
