Whipped dairy-free low carb (Dalgona) coffee

Ingredients

• 1½ tbsp espresso instant coffee powder
• 1½ tbsp erythritol
• 2 tbsp hot, or boiled water
• 1 tsp vanilla extract (optional)
• 1½ cups unsweetened almond milk or coconut milk
• ½ cup ice cubes

Instructions

1. For the whipped topping, use either a whisk, handheld frother, or immersion blender with a whisk attachment (the whipping time will be slightly longer using the first two methods).
2. Stir together the espresso powder, erythritol, and hot water in a pint-sized glass jar, or a tall, narrow glass.
3. Insert the immersion blender into the glass, and whisk for about 3 minutes on high speed. As the dark coffee mixture is whipped, it will double in volume and turn into a light brown whipped cream.
4. Fill a large glass with ice, about ⅔ full. Pour in the almond milk, vanilla extract, and combine.
5. Spoon the whipped coffee on top, and stir just before serving.