Pumpkin Spice Whipped Dalgona Coffee
This pumpkin spice whipped dalgona coffee takes a viral trend and makes it cozy for fall. It’s creamy, quick to make and just the right amount of sweet and spiced.
Servings: 1
Equipment
- Stand Mixer or Hand Mixer
Ingredients
- 2 Tablespoons instant coffee
- 1 ½ Tablespoons cane sugar or coconut sugar
- 2 Tablespoons water boiling
- ¾ Tablespoon pumpkin purée canned
- ½ Teaspoon pumpkin spice plus a little more for sprinkling on top
- 1 to 2 Cups milk
- Ice
Instructions
- Whisk coffee, sugar, pumpkin spice, and boiling water together using a stand mixer or a hand mixer for 2 to 3 minutes until foamy. Scrape down the sides of the bowl, if needed. (If you use a standing mixer I recommend doubling the recipe so the whisk reaches the mix).
- Whip in the pumpkin puree but don't over mix. Just enough until the pumpkin isn't visible.
- Add ice to a cup, pour in the milk and then top with the whipped pumpkin coffee mixture.
Notes
Use hot water: Make sure it’s just boiled to activate the foam.
Don’t overwhip the pumpkin: Mix gently so it stays fluffy.
Don't omit the sugar: The sugar isn’t just for sweetness. It helps with the consistency. If you don’t use sugar, the drink will take longer to whip and will collapse quicker.
Double the recipe: If using a stand mixer, more volume helps it whip properly.
Don’t overwhip the pumpkin: Mix gently so it stays fluffy.
Don't omit the sugar: The sugar isn’t just for sweetness. It helps with the consistency. If you don’t use sugar, the drink will take longer to whip and will collapse quicker.
Double the recipe: If using a stand mixer, more volume helps it whip properly.
Nutrition
Calories: 351kcal | Carbohydrates: 59g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 119mg | Potassium: 1407mg | Fiber: 1g | Sugar: 35g | Vitamin A: 2127IU | Vitamin C: 1mg | Calcium: 338mg | Iron: 2mg
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