I am so glad you’re here so I can show you how to make Beaten Coffee (Indian Cappuccino)! Also called whipped coffee, this is one of my favorite coffee drinks, and guess what? You make it with instant coffee!, you guys!
This post will tell you pretty much everything you need to know about making “soft coffee.”
So pull up your chair, grab yourself a snack (try this Brown Butter Blueberry Buckle), and learn how to whip your coffee!
What Is Beaten Coffee?
Beaten coffee is a delicious coffee made by whipping instant coffee together with sugar and a bit of water with a spoon to make a thick foam (think shaving cream).
After you have the foam, which will take about 10 minutes of rapid stirring with a spoon or about five minutes with a whisk, you pour in hot water and/or milk to make an incredibly smooth and creamy cup of coffee.
In a word, beaten coffee is sublime. Seriously. I am a coffee snob, I promise. I grind my beans fresh right before brewing and swear by my Chemex and my Aeropress. I will not get coffee out at diners because I know I won’t like it.
So, for me to champion a beverage based on instant coffee is a bit shocking even to me.
I heard about beaten coffee, also known as soft coffee, Indian cappuccino, whipped coffee, Pakistani cappuccino and maybe more names, on the Leite’s Culinaria What’s for Dinner facebook page awhile back.
Everyone who had tried it was raving about it, and since I had some Cafe Bustelo in the pantry, I decided to get in on the action too.
Y’all, beaten coffee is completely delicious. I made it with all milk (except for the small amount of water I used to whip the coffee with), but you can also make it with part water and part milk. Either way, what you end up with is a smooth, thick, creamy, foamy coffee that stays that way right down to the bottom of the mug.
I made a video for you to show you how to make it, so I’m sharing it here along with some process photos for you. Please give this a try with your favorite instant coffee.
What Kind of Instant Coffee Should I Use for Indian Cappuccino?
In short, use your favorite instant coffee.
The Cafe Bustelo is bold and delicious. The Kava is super smooth tasting, so if you aren’t a fan of acidic coffee, this might be the one for you.
Shop around though and use what you love. UPDATE: I’m now using Bru Gold that I get at the local Indian market. It makes an excellent cup of beaten coffee!
A friend on instagram suggested I try it with Davidoff Café instant, because according to her, it is the best. I have no problem believing her, so I will probably pick some up.
Is There Any Kind of Instant Coffee I Should Not Use?
Caveat: Do not make this with Starbucks VIA or similar super-fine ground instant coffees.
I tried it and even after about 20 minutes of whisking, I couldn’t get it thick enough. The resulting coffee was too thin, even with the foamy milk mixed in.
Plus, I wasn’t a fan of the flavor.
How to Make Beaten Coffee (Indian Cappuccino)
(UPDATE: A friend used her new Miracle Whisk to whip the base and she kindly timed it for me at between 4-5 minutes, so that’s a great time-saving option. Thanks Jo-Anne!)
Other choices for whipping that take less time and don’t make you give up: Kuissential SlickFroth (or similar milk frothers).
Reader Linda wrote to say she used one and it took less than a minute to whip up the coffee/water/sugar to a very thick foam.
Don’t use an immersion blender with the blade attachment though. I tried that once and thought the coffee tasted burnt, probably from the friction of the blades.
Oh, and if you do use a spoon, stir like a crazy person.
Seriously fast stirring is pretty necessary to get the volume and thickness you’re looking for.
If you’re making beaten coffee for a crowd, make a ton of the whipped coffee concentrate and then dole it out into mugs before adding milk. That way, folks can use as little or as much as they want so it’s as strong or as mild as they want.
Plan on using 1 heaping soup spoon per 8 oz cup.
Tips On Making an Excellent Cup of Beaten Coffee
- I have found if you add the water a bit at a time (like 1/2 teaspoon at a time) and stir in between additions, you can still use a spoon and work up a seriously thick cream in about half the time, so maybe 7-8 minutes. So, you have many choices! Y
- Add a bit of cinnamon or other spices either to the coffee/sugar mixture or to the milk, just don’t add any blend that has salt in it–even just a little–or all your bubbles will go away (even though it will still taste good.)
How to Make Beaten Coffee, Step by Step
- Put the instant coffee and sugar in a sturdy mug.
- Add about 1 teaspoon of water and stir very quickly with a spoon, scraping the coffee and sugar off the sides of the mug when necessary.
- Once the color lightens up a little bit, add just a little bit more water–maybe 1/2 teaspoon or so at a time–and continue stirring madly between additions.
- You will know you have added enough water (always a little at a time) once the “coffee foam” is about as thick as shaving cream and is completely smooth with no undissolved sugar crystals or coffee crystals.
Ingredients in Indian Style Coffee
For one 16 oz mug of coffee, I used:
- 1 level Tablespoon instant coffee
- 1 level Tablespoon organic sugar (you can use a bit less or a bit more, to taste)
- approximately 2 1/2 teaspoons water (I used filtered water straight from the fridge.)
How to Prepare the Milk for Indian Cappuccino
Once the coffee is as thick as shaving cream–it should look like glossy meringue at about medium to medium-stiff peaks–heat your milk (or milk/water) combination, whisking the whole time.
If you have a milk frother thing, use that, but I find a whisk works just fine.
Pour the frothy milk in so the mug is half full.
Then, thoroughly stir to allow the whipped coffee to sort of melt into the hot milk. Top off the mug with the rest of the milk, spooning on a bit of froth on top if you want.
Spread the word. This stuff is seriously too good not to share. Just don’t share your own mug!
ANOTHER UPDATE: It is now almost 2 years after I wrote the original post, and I still make beaten coffee at least a few times a month. While I enjoy my pourover coffee using my Chemex, I crave the creamy, milky texture of beaten coffee pretty frequently. Do give it a try. I think you will really like it!
I can confirm that already at least three people I know have made this and are sold. A few more folks are planning on making this today. Maybe you’ll be one of them.
An Easy Way to Make Beaten Coffee
I discovered this method just recently. The whole process takes about 3 minutes. Here’s how I do it.
- Put whole milk in a measuring cup and microwave until hot. For the size mug I have, I use 15 oz whole milk and it takes 2 minutes and 45 seconds to get hot enough. You may have to play around a bit with times and amounts.
- While the milk is heating, add instant coffee and sugar (or sugar substitute even) to your mug.
- When milk is hot, pour about 1/4 cup into your mug.
- Use a stick frother to froth the instant coffee, sugar and milk together until thick and foamy.
- Then stream the rest of the milk in while using the frother, pulling it up through the coffee so it is always near the top of the mixture.
- When you get close to the top of the mug, turn off and set the frother aside.
- Add the rest of the milk.
Other Recipes Using Instant Coffee
Since there are only so many beaten coffees you can drink, here are some recipes that use instant coffee or instant espresso for flavor.
- Chocolate Stout Cake
- Chocolate Glazed Doughnut Bread Pudding
- Orange Cocoa Coffee Pulled Taffy (Homemade Tootsie Rolls)
- Rich Chocolate Mayonnaise Cake with Rocky Road Frosting
Let’s Beat Coffee for Some of the Best Homemade Lattes Around!
I really hope you love this beaten coffee, you guys! It’s a mug of pure comfort! If you make it, please share a photo with me, either in the PCO Facebook Group or on instagram by tagging @onlinepastrychef and using hashtag #pcorecipe. Thanks, and enjoy!
- 1 Tablespoon instant coffee
- 1 Tablespoon granulated sugar
- 1 Tablespoon water
- 1 1/2 cups whole milk
- Put the instant coffee and sugar into a large, sturdy mug.
- Start adding the water, about 1/2 teaspoon at a time, beating madly in between each addition with a teaspoon. Once all the water is incorporated, the mixture will be very thick, smooth, and glossy, like a shiny meringue.
- Heat the milk until it is steaming. Froth with your favorite frother, or just use a whisk.
- Pour the milk into your mug. Wait a moment to let the beaten coffee sort of melt into the mug. Stir. Enjoy every sip.
You can scale this recipe and make enough for 4 or even 6 cups of beaten coffee "concentrate" at one time. Just use a heaping spoonful per cup and store the rest in the fridge until you're ready for more!
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Nutrition InformationYield 1 Serving Size 1 mug
Amount Per Serving Calories 71 Saturated Fat 1g Cholesterol 9mg Sodium 40mg Carbohydrates 8g Sugar 7g Protein 3g
Thanks so much for spending some time with me today.
If you do give whipped coffee a try, (Indian Cappuccino, soft coffee and other aliases) please let me know what you think.
Take care, and have a lovely day.