Recently, whipped coffee is all the rage. Although this method of preparing coffee has long been popular in the Middle East and Asia, it has only recently gained popularity in the United States.
In this article, we will learn how to make the best, fluffiest whipped coffee with a twist. The best cappuccino is made in a matter of minutes with this delectably creamy, strong mixture, which can also be kept in the refrigerator or freezer. This recipe is quite simple to prepare and may be carried out by hand with a whisk, an electric hand mixer, or a stand mixer.
For whipped coffee:
1 tablespoon of Clout Coffee Rum Barrel Age
1 tablespoon sugar
1 tablespoon boiling water
Hot or Cold Milk for the base of the drink
Use a whisk, fork, spoon, milk frother (which takes Ages with them), or a hand mixer to stir as much air into the coffee as you can in a heat-resistant basin (not a cup/mug).
Depending on how thick you want it, a manual whisk takes about 8 to 15 minutes. In a zigzag motion, whip. When necessary, take a brief pause.
It simply takes 3-5 minutes to use a hand mixer. Get as much coffee mixture as you can using the same zig-zag, back-and-forth technique!
As you will discover, the thicker you whip it, the less bitter it tastes. Beat until peaks form while raising your beater or whisk. Keep in mind that as you mix the coffee with milk, it will become less strong. In order to make your coffee even sweeter, you could add an additional tablespoon of sugar to your mixture.
In a glass, add your preferred amount of hot or cold milk, top with the whipped coffee, and mix to incorporate.
*Serve over hot milk for a frothy, creamy top a la latte, or serve with cold milk for a refreshing beverage; just make sure to thoroughly mix it through.