Blueberry Cloud Coffee
A creamy, fruity twist on whipped coffee—this Blueberry Cloud Coffee layers velvety blueberry milk with airy coffee foam. It's refreshing, indulgent, and visually stunning. Perfect for a hot afternoon pick-me-up!
Equipment
- small saucepan
- blender
- fine mesh strainer
- Mixing bowl
- whisk or hand mixer
- serving glass
- Spoon
Ingredients
- 1/2 cup fresh or frozen blueberries
- 1 tbsp sugar or honey
- 1/4 cup water
- 1 cup cold milk (dairy or plant-based)
- 2 tbsp instant coffee or espresso powder
- 2 tbsp sugar
- 2 tbsp hot water
- 4–5 ice cubes
- 1/4 tsp vanilla extract (optional)
- 1 tbsp extra blueberry syrup for drizzle (optional)
Instructions
- In a small saucepan, combine ½ cup blueberries, 1 tablespoon sugar, and ¼ cup water. Simmer for 5–7 minutes until the berries burst and a syrup forms. Blend and strain the mixture, then chill.
- Fill a serving glass with ice cubes. Add 2 tablespoons of blueberry syrup and pour in 1 cup of cold milk. Stir to combine.
- In a mixing bowl, whisk 2 tablespoons instant coffee, 2 tablespoons sugar, and 2 tablespoons hot water until stiff peaks form using a whisk or hand mixer.
- Spoon the whipped coffee mixture on top of the blueberry milk base. Optionally, drizzle more syrup or sprinkle dried blueberries on top for garnish.
Notes
For a twist, try using oat milk or adding a dash of vanilla to the blueberry syrup. Adjust the coffee strength or sweetness to your taste. Want a decaf version? Just swap in decaf instant coffee. For presentation, top with dried blueberries or an extra syrup drizzle.