Frozen whipped coffee mousse

3 steps

Let’s make it

1. 1

   Whip

   Beat the instant coffee, sugar and hot water with a mixer on high for 5–8 minutes, until thick and creamy.

2. 2

   Freeze

   Transfer to a container, cover and freeze for at least 4 hours.

3. 3

   Serve

   Add ice and oat milk to a glass and top with two scoops of coffee mousse. Decaf instant coffee can be used instead.

The original lists 250ml oat milk for serving the mousse as an iced latte. It says the mousse can be kept in the freezer for up to 1 month.

Adapted from Nimbus’s original recipe, with @tumsandcrumbs.