Whip-It! brand dispensers, soda siphons, and torches are the ideal tools to deliciously unlock your creative culinary potential, especially when it comes to giving your favorite dishes and beverages a “healthy” makeover–from lighter guacamole and aerated plant-based soups, to gluten-free sponge cake, fluffy coconut whipped cream, and homemade, fresh fruit-based sparkling drinks.

Vegan Coconut Whipped Cream

By: Mimi Young

Yield: enough for .5 ltr cream dispenser

  • 1 can (13.5 oz.) full fat coconut milk (e.g. Chaokoh, Thai Kitchen)
  • 2 T. coconut oil, melted
  • 1 T. maple syrup
  • pinch of Kosher or sea salt
  • 1 t. vanilla extract
  • 1/2 t. xantham gum
  • 2 ea Whip-It! N2O charger
  1. Give the can of coconut milk a good shake before opening.
  2. Blend together coconut milk, melted coconut oil, maple syrup, salt, vanilla and xantham gum in blender or with an immersion blender until well combined.
  3. Pour mixture into a .5 ltr Whip-It! cream dispenser. Secure the head, fitted with a decorator tip, and screw on 1 N2O charger. Shake 3-4 times, then screw on the second charger.
  4. Invert the dispenser and shake well 8-10 times. Chill dispenser for at least 1 hr.
  5. Gently squeeze the lever to dispense. *If the mixture seems too soft, give the dispenser a few more shakes to reach desired consistency, but don’t shake anymore than that.

Guacamole Mousse

By: Mimi Young

Yield: enough for .5 ltr cream dispenser

  • 2 T. finely chopped red onion or shallots
  • 2 T. fresh lime juice
  • zest of 1 lime
  • 1 t. chili powder
  • 1/2 t. ground cumin
  • 2 T. chopped cilantro
  • 1 1/4 c. mashed ripe avocado (about 3 medium avocados)
  • 1 t. Kosher or sea salt
  • 1 t. hot sauce (e.g. Tapatio, Cholula, Tabasco)
  • 1/3 c. extra virgin olive oil
  • 1/4 c. water
  • 2 ea Whip-It! N2O charger
  1. Place all the ingredients into a blender and puree until very smooth. Pour the mixture through a Whip-It! funnel/strainer into a .5 ltr Whip-It! stainless steel dispenser.
  2. Secure the head, fitted with a decorator tip, and screw on two N2O chargers.
  3. Invert the dispenser and shake well 8-10 times. Chill the dispenser for 30 mins. before dispensing.

Dispense the guacamole over ceviche or serve topped with cherry tomatoes (charred with a Whip-It! torch) with some baked blue corn tortilla chips.

Frothy Vegan Cauliflower Soup

Yield:  Approximately 6-8 portions

  • 2 T. olive oil
  • ¼ c. finely diced onion
  • 8 oz. cauliflower florets, coarse chopped
  • 1 large clove garlic, minced
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 2 T. dry white wine or vermouth
  • 1 c. low sodium vegetable stock
  • ½ t. ground black pepper
  • 1 t. kosher salt
  • 1 t. porcini mushroom powder* 
  • pinch of nutmeg
  • 1 c. almond or cashew milk
  • 1 t. nutritional yeast 
  1. Saute the onion in olive oil until translucent, then add the cauliflower, garlic, bay leaf, thyme, black pepper, salt, porcini powder, and nutmeg.  Continue to saute for about 1 min., then add the wine and stock. Simmer mixture for about 4-5 mins., then remove the bay leaf and thyme stem. Stir in the nut milk and nutritional yeast.
  2. Use an immersion blender or transfer the mixture into a blender and puree until very smooth.  Strain the mixture through funnel/strainer into a .5 ltr Whip It! stainless steel cream dispenser.  Secure the head fitted with a plain tip, then screw on one N2O charger. Vigorously shake the dispenser (about 13 times) to disperse the gas. 
  3. Dispense the soup into cappuccino cups.  Garnish each portion with a tiny pinch of fresh microgreens or chopped herbs and sprinkling of porcini powder. 

*can be easily made by pulverizing dried porcini mushrooms in a spice grinder. 

Looking for a bright non-alcoholic sparkling drink that’s both refreshing and chock full of nutrients and antioxidants? Try this Hibiscus Pomegranate Sparkler, simply made with homemade hibiscus syrup (great to have in your refrigerator), pomegranate juice and fresh seltzer made with the Whip-It! soda siphon.

Hibiscus Pomegranate Sparkler

By: Mimi Young

Yield: 1 mocktail

  • .75 – 1 oz. hibiscus syrup
  • 3 oz. pomegranate juice
  • 4 oz. seltzer (Whip It!)
  • 1 tangerine slice
  • Ice cubes
  • fresh mint sprig and cranberries for garnish
  1. Combine syrup, juice, and ice cubes in a cocktail shaker and shake vigorously.  
  2. Pour into a chilled glass, top off with seltzer, add tangerine slice and garnish with mint and cranberries.
Hibiscus Pomegranate Sparkler

Hibiscus Syrup

  • 1 c. sugar
  • 1 c. water
  • ¼ c. dried hibiscus flowers
  1. Combine the sugar and water in a saucepan and bring to a boil.  Stir in the hibiscus, cover and simmer on low for about 2-3 mins.  Turn off the heat and let the mixture cool to room temperature.  
  2. Strain out the hibiscus and transfer the syrup into a clean, dry mason jar and refrigerate.   

Cold Brew Concentrate

  • 2 c. coffee beans, coarse ground
  • 4 c. cold filtered water
  1. Place the ground coffee in a glass pitcher or mason jar. Pour in cold water and stir to combine. Cover and let the grounds steep at room temperature for 12-16 hrs.
  2. Strain cold brew through a cheesecloth or coffee filter-lined strainer. Transfer into a air-tight glass container. Will keep in refrigerator for about 1 week.
  3. To use, dilute 1 part concentrate to 1 part cold water.

Coconut Rum Nitro Coffee

By: Mimi Young

  • 3/4 c. cold brew concentrate
  • 1 c. cold coconut water
  • 2 T. spiced or coconut rum
  • 1 T. coconut sugar syrup (see recipe below)
  • 1 ea Whip-It! Nitro Coffee charger
  • Ice
  1. Pour the cold brew concentrate, coconut water, rum, and syrup into a .5 ltr Whip-It! stainless steel cream dispenser.
  2. Secure the head, fitted with a plain decorator tip, and swirl the bottle around to combine the liquids.
  3. Screw on nitrogen charger, invert the dispenser, and shake well for about 10 seconds.
  4. Angle the tip against the inside of a glass filled with ice and gently squeeze the lever to dispense.

Coconut Sugar Syrup:

By: Mimi Young

  • 1 c. coconut sugar
  • 1 c. water
  • pinch of Kosher or sea salt
  1. Place the ingredients in a saucepan and stir to combine.
  2. Boil the mixture for 2 mins. on medium heat.
  3. Remove from heat and transfer syrup into a clean glass bottle or jar. Refrigerate for up to 2 weeks.

Garlic-Infused Olive Oil

  • 4 garlic cloves, peeled & mashed
  • 1 1/2 c. olive oil
  • 1 Whip=It! N2O charger
  1. Place mashed garlic and oil in a .5 lts capacity Whip-It! stainless steel dispenser.
  2. Swirl to combine, then secure the head, fitted with a plain tip, and screw on charger.
  3. Swirl dispenser for 20 secs. and let the contents settle for a minute.
  4. Vent gas completely from dispenser by squeezing lever and holding a cup over the tip to catch any droplets of oil.
  5. Strain out oil into a clean dry glass jar. Keep refrigerated.