Arguably, this may be the hottest trend to come out of covid cooking.

While everyone’s favorite coffee shops were struggling through the early months of the pandemic, caffeine enthusiasts took it upon themselves to whip up these easy-on-the-eyes frothy beverages.

I personally have been mesmerized by gorgeous Instagram photos of this coffee concoction for months.

I’ve read mixed reviews on both the Whipped Coffee process and the results.

The Coffee Police appear to have differing views on this made-at-home cup of java.

I get it.

There’s nothing sexy about the ingredient list (or the next three photos): instant coffee, sugar, hot water, and milk.

The Ingredients

Equal parts (2 Tablespoons for two servings) of instant coffee, sugar and boiling water are whipped until frothy. Just like making whipped cream without the cream.

The Process

It’s quite amazing to me how fluffy these simple ingredients become with a good whisking!

The whipped coffee is creamy and sweet and eye-opening strong before it’s spooned into iced milk.

The Results

And to me, that’s where the magic begins.

They say (I’m not sure who they collectively is, but I for one am part of this revered group) – we say you eat with your eyes first and I do believe that is the magic of Whipped Coffee.

It’s stunning, especially when the morning light peaking through your side window illuminates the shades of milk & coffee.

As for the taste, I LOVED my cup of Whipped Coffee!!

Seriously loved it.

Admittedly I am not a coffee snob and I do enjoy milk and sugar in coffee, so for me this was such a treat.

Super creamy, moderately sweet when stirred into the milk and enough caffeine for me to type up this blog post in all of about 10 minutes.

So if there is anyone else out there who hasn’t tried whipped coffee, go ahead, give it a try. If nothing else, you’ll love the way she looks :)

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Pin It For Later

If you’re interested here’s an article I found called A Dive Into the Disputed History of Dalgona.

The post How To Make Whipped Coffee (Dalgona) appeared first on Lemony Thyme.

I’ve just spent a fantastic week with my niece Maya.  On the second day of our stay-cation together I discovered how much she loooves her Dunkin Donuts Coffee Coolattas.  I myself hadn’t ever had one, but given my attachment for McCafe’s Iced Caramel Mocha Latte I was all in. The Coolatta is frozen vs. the Caramel Mocha Latte which is served on the rocks.  So while the coolatta was very tasty, I prefer my iced coffee the way I prefer my margaritas….on the rocks.

It’s not surprising that Maya is a fan of coffee flavored drinks.  This is the kid whose favorite ice cream flavor has always been Coffee.  On the last day of her visit I thought it would be fun to recreate our favorite coffee treats at home.  The night before I brewed up a strong batch of coffee and turned some into coffee cubes and chilled the rest for our drinks.

We started our coffee adventure with basic Iced Coffee, served over coffee cubes with a little cream (and sweetened if you like).  We then moved to Vietnamese Iced Coffee served with a good drizzle of sweetened condensed milk (about 2 tablespoons).  I looove this coffee.  It reminds me of the Thai Iced Tea that Maya’s dad used to make for us years ago.  I’m working on getting his recipe.  Hmmm Hemm.  Next up was the Iced Caramel Mocha Latte of love.

~ Iced Caramel Mocha Latte ~

1 cup strong coffee, chilled
1/4 cup milk
2 Tbl. chocolate syrup
2 Tbl. caramel sauce, plus more for drizzle
whipped cream
ice (preferably coffee cubes)

Drizzle inside of glass with caramel sauce.  Fill with ice cubes then top with chilled coffee.  Whisk together milk, chocolate syrup and caramel sauce until well combined; pour into coffee and stir.  Top with Homemade Whipped Cream and drizzle with caramel sauce.  Enjoy!

Our final attempt was to recreate Maya’s favorite Coffee Coolatta.  We brought out the big guns and loaded the Vitamix with a handful of coffee cubes, chilled strong coffee, milk, and chocolate syrup.  Gave the blender a good whirl and voila.  Nope, not quite right.  Our mixture was tasty but too thin.  We added more ice and a little more chocolate….couldn’t hurt.  Ooo maybe a bit too strong…a touch more milk.  Too thin.  By this time we were out of coffee cubes so we added a good handful of regular iced cubes.  If you like really thick, very strong, chocolateey coffeeeey milk….we nailed it.

I just love this kid.  On our first movie night we watched Miss Congeniality.  And if you’ve seen it, you’ll understand when I say I want to huuug her.  I want to squeeeeze her.  I want to keeeep her.  We had a really great vacation together.  And we will perfect the Coolatta during our next vacation together.

As a bonus I’m linking up our recipe for Almond Joy Iced Coffee.  It’s a delectable sweet treat, especially if you’re an Almond Joy fan like me.

The post Iced Caramel Mocha Latte appeared first on Lemony Thyme.

Mayonnaise is after all eggs and oil, two key ingredients in chocolate cake.  This cake is so moist and oh so chocolatey, it’s become our family’s favorite.

The Cake

In addition to the mayonnaise, I also added some nice strong coffee to the batter.  Coffee has a special way of intensifying the flavor of chocolate.  And because I was making this cake for a fellow chocoholic (and I mean this girl’s got it bad), I added the ‘triple’ element of chocolate chunks to the cake batter.

Admittedly, at the time I shared this recipe, I was a novice baker….with a sense of adventure.  We all loved finding the chocolate chunk surprises, but it made slicing this cake a bit of a challenge.  And yes, I overfilled the pans…which provided B and I the most delightful nibbles.

One baking tip I have learned is how to line a cake pan with parchment paper.  View HERE.

Once the cakes had cooled, I trimmed them (shouldn’t be necessary unless you too overfill your pans), then wrapped them in plastic wrap and put them in the freezer while I prepared the Cream Cheese Toffee Filling and the Chocolate Buttercream and Caramel Frostings.

I thought my Triple Chocolate Triple Layer Mayonnaise Cake may be a bit over the top.  Until I delivered it to my girl Wendy who let out a squeal of delight.  I just love to {Share the Love}.  She ‘carved’ herself a piece (remember those chocolate chunks) and proceeded to turn the knife over to the crowd who had gathered around.  We took a vote and decided cream cheese toffee filling, chocolate buttercream, caramel drizzle, and toffee bits were just the right combination :) Never underestimate the joy an Adventure in Chocolate can bring.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Triple Chocolate Triple Layer Mayonnaise Cake {Share the Love}

Servings 10

Author Libby with Lemony Thyme

Ingredients

For the cakes…

• 2 cups flour
• 1 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 3/4 cup unsweetened cocoa powder
• 3 eggs
• 2 cups sugar
• 1 cup full fat mayonnaise
• 1/2 cup strong coffee
• 1 tsp. vanilla
• 1 cup semi-sweet chocolate chunks optional

For the cream cheese toffee filling…

• 1 stick of butter room temperature
• 1 8- ounce block cream cheese room temperature
• 1 tsp. vanilla
• 2 cups confectioners sugar
• 1/2 cup toffee bits

For the chocolate buttercream frosting…

• 3 cups confectioners sugar
• 1 stick butter softened
• 1 tsp. vanilla
• 4- ounces unsweetened chocolate melted & cooled
• 3-4 Tbl. milk

For the caramel drizzle…

• 1 14- ounce bag Kraft caramels unwrapped
• 1/4 cup milk
• shaved semi-sweet chocolate and toffee bits to sprinkle on top

Instructions

For the cakes…

• Preheat oven to 350 degrees. Grease and flour 2 9-inch or 3 7-inch round cake pans. Line bottoms with parchment paper (see link in post). Reserve.
• In a large bowl, beat eggs for 2-3 minutes on medium speed until they turn a pale yellow. Add in sugar and beat until well combined. Add in mayonnaise, coffee, and vanilla and beat until mixture is well blended.
• In a medium bowl whisk together flour, baking soda, baking powder, salt and cocoa powder. Add flour mixture in 4 additions, mixing well between additions. Stir in chocolate chunks.
• Divide batter evenly between prepared pans or until pans are half full. Do not overfill. Bake at 350 for 25 – 30 minutes or until a cake tester comes out clean. Allow to cool in pans on wire racks for 30 minutes. Then remove from pans and allow to cool until just slightly warm. Wrap warm cakes in plastic wrap and place in freezer while you prepare the cream cheese toffee bit filling and the buttercream & caramel frosting.

For the cream cheese toffee filling…

• Beat together butter, cream cheese and vanilla until creamy. Slowly beat in confectioners sugar until well combined. Stir in toffee bits. Spoon 1/2 of mixture on top of one cake layer and spread evenly. Top with second cake and top with remaining filling then top with final cake layer.

For the chocolate buttercream frosting…

• Beat confectioners sugar and butter until well combined. Add in vanilla and cooled melted chocolate and stir until combined. Mixture will be thick. Gradually add in milk until desired consistency is reached. Lightly frost all edges of cake. If cake is sticking to frosting, chill before adding second layer. If frosting becomes too thick add another tablespoon of milk. Completely frost sides and top of cake.

For the caramel drizzle…

• Place unwrapped caramels in microwave safe bowl. Add milk and microwave on HIGH for 1 minute; stir. Microwave in 30 second intervals, stirring in between until fully melted. Allow to cool for 5 minutes. Spoon onto top of cake. Tip cake slightly to encourage run off.
• Sprinkle top with shaved chocolate and toffee bits.

The post Triple Chocolate Triple Layer Mayonnaise Cake {Share the Love} appeared first on Lemony Thyme.

Chocolate Truffle Pirouette Cake.

I’m so excited to share that I am one of 12 bloggers who have joined together to deliver you the “12 Cakes of December.”  We’ve got a fantastic line-up, so be sure to check back daily as I add links to each new cake.

Adventures in Chocolate continues.  If there’s one thing I can count on it’s the happy faces I see when I Share the Love in the form of chocolate.  I’ve been asking friends & family for recipe inspiration.  My friend Kim (lovingly referred to as Keemy), sent me the recipe link for this cake.  I will be forever grateful.

We start with a brownie crust.  Yes, I said brownie crust.  Brilliant if you ask me.  A brownie crust baked in a springform pan.  I happen to love Betty Crocker’s Triple Chunk Brownie Mix.  Feel free to make from scratch or use your preferred mix.

Next comes a layer of chocolate ganache.  I call this the chocolate lava layer.  If there’s one tricky element to this cake it’s keeping the lava from overflowing.  I found letting the ganache cool a bit before spreading made it nice and thick.  Once the layer of ganache is set, whipped cream is folded into the remaining ganache, creating a third lighter mousse-like layer.  Are you beginning to see why this cake is so special.

As I was assembling this cake, the laws of construction came rushing to mind.  I was trying so hard to control the flow of lava when it hit me….build a dam silly.  So I quickly began forming the wall of Pirouettes.  I dipped each piece in a little mousse and then stuck it to the side of the cake.  For safe measure, I tied a piece of butcher’s twine around the wall to keep everything in place while it chilled.

How gorgeous is this Chocolate Truffle Pirouette Cake?  Not only is she quite photogenic, but she’s incredibly tasty!!

Once pictured I delivered her to my work family.  You see, we’re building a great big addition onto our warehouse and we’ve got the hardest working construction crew working so diligently to stay ahead of the winter weather.  It was the least we could do to show how much we appreciate them.

This cake has been contractor approved!  AND has been given the 12 Cakes of December stamp of approval! We wish you the happiest of all holiday greetings.

xo Libby

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Chocolate Truffle Pirouette Cake

This is a show stopper cake that can be made ahead with very little hands on cooking time.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 16

Author adapted from Taste of Home

Ingredients

• 1 box chocolate brownie mix prepared according to package instructions (I used Betty Crocker Triple Chunk Chocolate)
• 18 ounces semi-sweet chocolate chips or baking bars
• 2 cups heavy cream divided
• 6 Tbl. butter cubed
• 1 Tbl. instant coffee granules
• 3 Tbl. vanilla extract
• 18 to 20 Pirouette cookies cut in thirds (about 1 1/2-inch pieces)

Instructions

• Preheat oven to 350 degrees. Grease a 9-inch springform pan.
• Prepare brownie mix according to package instructions. Spread into prepared pan, place on baking sheet and bake for 25-30 minutes or until toothpick comes out clean. Cool completely on wire rack.
• Place semi-sweet chocolate in a food processor; cover and process until finely chopped. Transfer to a microwave safe bowl, add 1 cup cream, butter, and coffee granules. Microwave on high for 1 minute. Stir and microwave another minute. Remove from microwave, stir in vanilla and continue to stir until smooth. Remove 1/4 cup of chocolate and reserve for garnish. Allow remaining ganache mixture to come up to room temperature, stirring occasionally. The ganache will thicken slightly making it easier to work with.
• Remove sides from springform pan. Place brownie bottom on cake plate or serving platter. Spread half ganache onto the brownie. Begin in the center and slowly work it towards the sides.
• In a small bowl, beat remaining 1 cup of cream until soft peaks form; fold into remaining ganache. Spread mousse layer over ganache. Again, add slowly beginning in the middle and spread gently. Reserve a little to dip cookie sides into.
• Gently dip cookies into remaining mousse and press against sides of cake. I tied a piece of butcher’s string around the outside of the cookies to keep them in place until the cake chilled.
• Put reserved ganache into a pastry bag and pipe onto top of cake. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.

Notes

This recipe requires 30 minutes of prep. time, 30 minutes of cooking time, and at least 4 hours to chill it completely, preferably overnight.

~ 12 Cakes of December Line Up ~

December 1st ~ Libby ~ Lemony Thyme
Chocolate Truffle Pirouette Cake

December 2nd ~ Lysska ~ Cooking from a SAHM
Strawberry N Cream Cake with Tea Berries

December 3rd ~ Nettie ~ Moore or Less Cooking
Coconut Tres Leches Cake

December 4th ~ Lynne ~ 365 Days of Baking & More
S’mores Cake

December 5th ~ Becca ~ Cooking with Chef Bec ~ It’s Yummi
Pomegranate Lime Bundt Cake

December 6th ~ Lorinda ~ The Rowdy Baker
Brownie Bombe ~ Ice Cream Cake

December 7th ~ Cindy ~ Hun…What’s for Dinner?
Chocolate Roll with Candy Cane Whipped Cream

December 8th ~ Joan ~ Chocolate, Chocolate and more
Eggnog Pound Cake

December 9th ~ Abby ~ Manila Spoon

December 10th ~ Karen ~ Baking in a Tornado

December 11th ~ Amy ~ Crumbs in my Mustachio

December 12th ~ Cydnee ~ Tampa Cake Girl

The post Chocolate Truffle Pirouette Cake appeared first on Lemony Thyme.

Coconut and Chocolate belong together.  Sometimes you feel like a nut, sometimes you don’t.  Today it’s nuts.

~ Almond Joy Iced Coffee Recipe ~

Coffee ~ brew 1 cup strong coffee (if you like sweetener, add it now) and put in fridge or freezer until completely cooled.

Coconut Chocolate Milk ~ scald 1 cup coconut milk and pour over 1 cup chocolate chips.  Let stand a couple minutes before stirring.  Then put in fridge or freezer until completely chilled.

Toasted Coconut & Almonds ~ Preheat oven to 350 degrees.  Toast 2 Tbl. sweetened coconut flakes and 2 Tbl. sliced almonds for 4-5 minutes until coconut is golden brown.

Coconut Whip Cream ~ combine 2 Tbl. confectioners sugar, 1/2 tsp. coconut extract, and 3/4 cup whipping cream in small bowl and beat with mixer on high to desired consistency.

Almond Joy Iced Coffee ~ Fill glass mug with ice.  Pour in chilled coffee filling mug 2/3 full.  Stir in coconut chocolate milk.  Top with whip cream.  Sprinkle with toasted coconut, almond, and mini chocolate chips.  Stick a straw in it and get happy.

The post Almond Joy Iced Coffee {National Coffee Day} appeared first on Lemony Thyme.

On the top shelf of my coffee mug cabinet in the far back corner sits one of many gadgets my mom just knew I should own…..a Cappuccino Set. 

On this day I shall use it to entice my daughter to come have coffee with me.

For the coffee I skipped the coffee press step and used my Keurig, but I did use the milk frother to make that familiar cappuccino froth that makes it so creamy. 

For the Kahlua whipped cream I beat a 1 Tbl. Kahlua, 1 Tbl. confectioners sugar, and 1/2 Cup whipping cream until nice and thick. 

I added a splash of Irish cream to the coffee, topped it with froth, and then topped it with Kahlua cream and shaved chocolate. 

I then proceeded to post the picture on my kid’s fb page and voila…within 30 minutes I had a text that she was on her way.

Irish Cream Cappuccino with Kahlua Cream is full of creamy boozy flavor. The perfect brunch beverage or after dinner sipper.

While sipping cappuccino together I shared this crazy idea I was toying with……starting a food blog. 

I had already done the hard part of choosing a name, registering the domain, selecting a hosting site, theme, etc. 

I had even started testing the in-house water with some “private” posts. 

As we sat together leaning in to my laptop screen reading the few posts I had drafted…..she put her hand on my knee giving it a squeeze and said “I love this, I will have it forever.”

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Irish Cream Cappuccino with Kahlua Cream

Course Beverage

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 2

Ingredients

For the Irish Cream Coffee

• 12 ounces fresh brewed coffee
• 2 ounces Irish Cream liquor
• 1/2 cup milk

For the Whipped Cream

• 1 Tablespoon Kahlua coffee liquor
• 1 Tablespoon confectioners sugar
• 1/2 cup heavy whipping cream

The post Irish Cream Cappuccino with Kahlua Cream appeared first on Lemony Thyme.