Guilt-Free Reverse Dalgona Soy Milk Latte (Sugar-free)

Prepare two mixing bowls (one for the coffee base, and one for the soya milk base) and a clean 250ml glass container. In the first mixing bowl, combine sorbitol, coffee granules, and water then whisk for 2 minutes or until it becomes foamy. Pour the mixture into the empty glass container. Set aside.

On a separate bowl, whisk the chilled vegetable cream (I used Ever Whip Vegetable Cream here) until it forms soft peaks then gradually combine the soya milk. Whisk until you can draw the figure 8. Pour the milk-cream mixture into the serving glass and mix gently to create a gradient effect. Refrigerate in the freezer for 30 minutes. (If with ice: slowly add the ice cubes and gradually pour the milk-cream mixture into the serving glass then mix slightly for a gradient effect). Serve and enjoy!