9 g (2 tbsp) freeze-dried instant coffee (not fine powder)

25 g (2 tbsp) Lakanto gold monk fruit sweetener – ground to a confectionery powder

30 g (2 tbsp) hot water

475 g (2 cups) unsweetened almond milk or milk of your choice

Ice cubes

1. To a small bowl or large measuring cup, add the instant coffee, sweetener (ground to confectionery powder) and hot water
2. Using a hand mixer with a whisk attachment, whisk at high speed for 2- 3 minutes, and until the mixture becomes a light golden brown and is a medium peak consistency. If you do not have a hand mixer, instead whisk vigorously with a hand whisk for 8-10 minutes
3. Pour the milk of your choice into a tall glass or glass coffee mug. OPTIONAL: To make an iced Dalgona coffee, first add several cubes of ice to your glass or mug and then pour the milk of your choice on top
4. Spoon the coffee mixture on top of the milk and mix lightly to combine about 2/3 of the whipped coffee cream with the milk of your choice, but leave some of the whipped coffee cream on top. Stir as you drink. Enjoy!