Dalgona Coffee but 1,000 times better! A creamy peanut butter banana smoothie topped with whipped Dalgona-style coffee and chocolate chips for a delicious, indulgent breakfast smoothie! Vegan, plant-based, and gluten-free!
And so my Dalgona Coffee obsession lives on… I doubt that this is the first time you’ve heard of it or seen it, it’s taking the internet by storm! BUT it might just be the first time you’ve seen Dalgona whip on top of a smoothie! I haven’t Googled or Pinterest searched it, so I’m not sure if I am like the visionary behind Dalgona Smoothies, cue evil laugh, but let me tell you- IT’S GOOD. Like REAL good.
First of all, who doesn’t like a good ol’ peanut butter banana smoothie?! Unless you have a peanut butter or banana allergy (in which case I am soooo crying with you and hugging you!) but the peanut butter banana combo ranks up there with peanut butter and jelly or peanut butter and chocolate, which like duh, chocolate totally makes a cameo in this Peanut Butter Banana Dalgona Smoothie recipe!
So let’s start by introducing you to Dalgona Coffee. If you’re well-acquainted, well then you go girl- you’re already a part of the “in-crowd”. If you don’t know what Dalgona Coffee is, well no worries- we love everyone around here, let me introduce you! Dalgona is a cold latte drink that combines cold milk topped with bittersweet coffee foam, kinda like a reverse cappuccino. Basically, you take instant coffee, combine it with sugar and water and whip it until you get a gorgeous coffee foam. It started in Korea and made its way to America and of course, we had to go messing’ with a good thing… guilty! But I’m so glad that I messed with it because everyone at my house (kids not included, so I guess that’s just my hubby and I- LOL) love this delicious morning smoothie!
Traditionally Dalgona Coffee is made with instant coffee, sugar, and water, but sadly I was NOT a fan of it. It was wayyyy too strong for me. So I modified this Dalgona whip to be light with just a hint of coffee flavor. If you’re a coffee snob, go ahead and add another tablespoon of instant coffee 🙂 But cutting back on the instant coffee really hindered how well it whipped up, so I cheat and add my best culinary pal- aquafaba (brine from the can of chickpeas that whips up like egg whites!) Lots of cool things happening here people, you better join in on the fun!
This Peanut Butter Banana Dalgona Smoothie is ready to enjoy in just 15 minutes and can easily become your new favorite way to coffee and breakfast at the same time! #winning Whip your Dalgona topping while you blend your smoothie, combine, garnish with chocolate chips and boom, done. Now, I’ve never been a part of the “in-crowd”, and maybe this modified Dalgona Coffee recipes will keep me in the outsiders, haha, but if you’re willing to go there with me, gimme a shout out in the comments below and/or tag me on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles so we can at least be together!
Peanut Butter Banana Smoothie
- 3 frozen bananas
- 1/4 cup peanut butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- 1 cup plant milk
Dalgona Coffee Whip
- 5 tablespoons aquafaba (brine from a can of chickpeas)
- 1/4 teaspoon cream of tartar
- 1 tablespoon instant coffee (or 2 tablespoons if you like a stronger coffee flavor)
- 2 tablespoons sugar (coconut, date or monk fruit sweetener)
- chocolate chips
- First, whip your aquafaba with a hand blender or Kitchen Aid mixer until it starts to foam, about 5 minutes.
- Add the cream of tartar and sugar and whip an additional few minutes until it's nice a fluffy.
- Finally add the instant coffee powder and whip until it's combined.
**NOTE: be patient and let it whip, it takes a little bit of time to get real fluffy like egg whites!
4. Blend all of your smoothie ingredients together until smooth.
5. Pour the smoothie into glasses, top with dalgona coffee whip and garnish with chocolate chips! (optional)
** Before you start, make sure you freeze 3 bananas overnight.