• RecipesThe Best Vegan Dalgona Coffee Without Instant Coffee Using Only 3 Ingredients
The Best Vegan Dalgona Coffee Without Instant Coffee Using Only 3 Ingredients

The Best Vegan Dalgona Coffee Without Instant Coffee Using Only 3 Ingredients Recipe

By Vgn Bites

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 10 mins

Ingredients

20 ounce chickpeas canned, drained LIQUID RESERVED- that's the aquafaba

⅛ tbsp cream of tartar  optional – the trick to a better whip!

2 tbsp coconut sugar * see the post on different sugars you can use

super food for the pink colour

1 tsp Pink pitaya powder

Iced cofee latte

1 handful ice cubes optional: ice cubes if you’re serving Dalgona Coffee frappe style

1 cup almond milk Hot or cold  or milk of choice to serve

¼ cup espresso coffee decaffeinated

Instructions

1Make the the aquafaba

2Take the quantity you need from the acquafaba to top your coffee, mix in Pink pitaya super food and coconut sugar.This is your vegan dalgona whip.

3Pour hot or cold milk* (see serving ideas in the blog post) into a glass/mug and scoop the vegan dalgona whip on top. Mix with a spoon to combine. Enjoy!

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.