Pumpkin Spice Dalgona Coffee
The famous whipped coffee over ice, but with fall flavors of pumpkin and pumpkin spices.
Servings: 2 servings
Equipment
- Electric whisk or mixer *see note
Ingredients
For the Pumpkin Milk
- 1 1/2 cups milk of your choice I like oat milk
- 4 tbsp pureed pumpkin see note
For the Whipped Coffee
- 1/4 cup granulated sugar
- 1/4 cup instant coffee
- 1/2 tsp pumpkin spice (pumpkin pie spice)
- 1/4 cup hot water
Instructions
- In a measuring cup or bowl measure out the milk and add the pureed pumpkin. Mix well with the electric whisk, at least 30 seconds or until combined. Strain if desired, see note. Rinse off your whisk attachment.
- Measure out sugar, coffee, pumpkin spice and warm water into a small or medium bowl adding water last.
- On medium high whisk for 2-4 minutes or until the coffee is smooth and forms peaks.
- Put ice in a glasses, pour in pumpkin milk. Add whipped coffee on top with a spoon. Make it pretty.
Notes
An electric mixer isn't completely essential for this recipe, but it sure does speed things up. You can manually whip the coffee together with a wire whisk, it should take around 10 minutes to do so. Good exercise!
I used canned pumpkin for this recipe since it is very finely pureed. You can use freshly made puree if desired, but you may want to strain the milk with a mesh strainer or cheese cloth to remove the larger solids. You can do this with the canned pumpkin too if desired since it too will contain fine pulp pieces.
This makes at least two servings but could stretch to 3 or 4 if you make more of the pumpkin milk.