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Spanish Iced Fluffy Coffee

This Spanish Iced Fluffy Coffee combines creamy chilled milk with a thick, airy whipped coffee topping. Instant coffee, sugar, and hot water create the fluffy layer, while ice keeps everything cold and refreshing. It makes an easy café-style drink at home.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course beverage, Snack
Cuisine Spanish
Servings 2 glasses
Calories 180 kcal

Equipment

  • Mixing bowl
  • Measuring cups
  • Measuring Spoons
  • Electric Hand Mixer
  • whisk
  • 2 Tall Glasses
  • Long Spoon
  • Ice Tray
  • refrigerator

Ingredients
  

Whipped Coffee

  • Instant coffee — 2 tablespoons (10 g)
  • Granulated sugar — 2 tablespoons (25 g)
  • Hot water — 2 tablespoons (30 ml)

Iced Milk Base

  • Whole milk — 1 1/2 cups (360 ml), chilled
  • Ice cubes — 2 cups (280 g)

Flavor Additions

  • Vanilla extract — 1/2 teaspoon (2.5 ml), optional
  • Ground cinnamon — 1/4 teaspoon (0.75 g), optional
  • Caramel sauce — 1 tablespoon (15 ml), optional

Instructions
 

  • Combine instant coffee, granulated sugar, and hot water in a mixing bowl. Stir briefly until the coffee and sugar begin dissolving.
  • Whip the mixture with an electric hand mixer on medium-high speed for 3 to 5 minutes, until it becomes thick, pale, glossy, and fluffy.
  • Stop when the whipped coffee forms soft peaks that hold their shape. Avoid overwhipping, which can make the topping dry and difficult to spoon.
  • Fill two tall glasses generously with ice. Use fresh, solid cubes for the coldest drink and slower dilution.
  • Pour the chilled milk evenly over the ice. Add vanilla or cinnamon to the milk if you want a warmer flavor.
  • Spoon the fluffy coffee mixture gently over each glass. Keep the topping layered rather than stirring it completely into the milk.
  • Drizzle with caramel sauce or sprinkle with cinnamon if desired. Serve immediately while the coffee foam remains thick and airy.
  • Stir just before drinking to combine the fluffy coffee with the creamy milk. Use extra ice for a sharper, colder texture or less ice for a creamier drink.
  • For a smoother café-style finish, refrigerate the milk for at least 20 minutes before assembling and keep the whipped coffee at room temperature.

Notes

Use equal parts instant coffee, sugar, and hot water for a stable fluffy topping. Whip until glossy soft peaks form; under-whipping produces a thin foam, while excessive whipping creates a stiff, dry texture. For a softer drink, use less ice and whole milk. For a lighter version, use oat, almond, or low-fat milk. Customize with cinnamon, vanilla, caramel, chocolate syrup, orange zest, or a pinch of sea salt. Assemble immediately before serving because the foam gradually loses volume. Refrigerate leftover whipped coffee in a sealed container for up to 24 hours and whisk briefly before using. Do not freeze the finished drink because the milk and whipped coffee can separate.
Keyword Bristle Cookie, Fluffy Iced Coffee, Ice Cream Cookie, Spanish Iced Fluffy Coffee, Spanish Whipped Coffee