Coffee Spumone

Ingredients

• 200 g Ice
• 100 g Cold water (Refrigerator-cold; use 50 g initially and add the remaining 50 g gradually.)
• 10 g Instant coffee
• 100 g Granulated sugar (Alternative to erythritol; use either sugar or erythritol, not both.)
• 135 g Erythritol (Alternative to sugar; the creator used erythritol. Use either erythritol or sugar, not both.)

Steps

1. 1

   Add the ice, instant coffee, your chosen sweetener (100 g sugar or 135 g erythritol), and 50 g of the refrigerator-cold water to a powerful blender.

2. 2

   Blend on high speed. After about 30 seconds, the mixture should begin to whip and become visibly frothy.

3. 3

   With the blender running, slowly pour in the remaining 50 g of cold water in a thin stream.

4. 4

   Continue blending for about 2 minutes, or slightly longer if necessary depending on the power of the blender, until the mixture is light, voluminous, and creamy-looking.

5. 5

   Serve immediately while the coffee foam is cold and airy.

Notes

The recipe provides two sweetener options: 100 g sugar or 135 g erythritol. The erythritol version will have substantially fewer calories than the sugar version, but the instant coffee is not literally calorie-free. Use a powerful blender and serve immediately because the foam may lose volume as it stands.

Nutrition per serving

• dessert
• drink
• coffee
• no-cook
• blended
• frozen
• vegetarian
• gluten-free