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Dalgona Coffee Smoothie Recipe

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A delightful and creamy dalgona coffee smoothie combining the fluffy, whipped coffee topping with a nutritious oat and banana smoothie base. This refreshing drink is perfect for a morning pick-me-up or an energizing afternoon treat, featuring wholesome ingredients like almond milk, oats, almond butter, and ripe frozen bananas blended to perfection, topped with the iconic frothy dalgona coffee foam.

Ingredients

Smoothie Ingredients

  • 1 1/2 cups (360 ml) unsweetened almond milk
  • 1/2 cup (40 g) oats, quick or regular
  • 2 tbsp (32 g) almond butter
  • 1/4 tsp ground cinnamon
  • 2 medium-sized ripe bananas, frozen

Dalgona Coffee Ingredients

  • 2 tbsp (12 g) instant coffee granules*
  • 2 tbsp (24 g) granulated sugar**
  • 2 tbsp (30 ml) warm or hot water

Instructions

  1. Prepare the oat soak: At least 3 hours before preparing the smoothie, combine the unsweetened almond milk and oats in the bowl of your blender. Stir well to mix thoroughly, then cover and refrigerate. This soaking step helps create a smoother texture for the smoothie.
  2. Blend the smoothie base: Remove the soaked oat and almond milk mixture from the refrigerator. Add almond butter, ground cinnamon, and frozen ripe bananas to the blender. Blend on high speed until the ingredients form a smooth and creamy consistency. If the smoothie is too thick, add more almond milk to reach your desired texture. Set this smoothie mixture aside as you prepare the dalgona coffee foam.
  3. Whip the dalgona coffee foam: In a medium mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, combine instant coffee granules, granulated sugar, and warm or hot water. Whisk at the highest speed for about 2-3 minutes until a thick, pale foam forms. If whisking by hand with a rounded whisk, be prepared for vigorous whisking that may take 10-15 minutes.
  4. Assemble and serve: Spoon the whipped dalgona coffee foam onto the inside walls of your serving glass at multiple spots. Pour the blended smoothie into the glass over the foam. Gently stir a few times to incorporate the coffee foam with the smoothie. Top with additional dalgona foam as desired. Serve immediately and enjoy this delicious layered coffee smoothie.

Notes

  • You can use either caffeinated or decaffeinated instant coffee or espresso, but it must be instant for the foam to whip properly.
  • The sugar can be cane or coconut sugar; both yield good results. Liquid sweeteners like honey won’t fluff as much or maintain fluffiness, while stevia is an option but has a strong taste and requires reduced quantity.
  • Whisking dalgona coffee by hand is possible but will require about 10-15 minutes of vigorous effort with a rounded whisk.
  • To make a nut-free smoothie, substitute almond milk with another non-dairy milk and almond butter with soy nut butter.
  • For gluten-free preparation, ensure the oats are certified gluten-free.

Find it online: https://deliciousyum.com/dalgona-coffee-smoothie-recipe/