Pumpkin Spice Whipped Coffee

1 serving
10 min

This Pumpkin Spice Whipped Coffee (a.k.a. Dalgona Coffee) is so easy to make with a liquid coffee concentrate. You only need a handful of ingredients, including the milk of your choice, and you will have a fall-inspired iced coffee at home! The Dalgona Coffee method continues to be popular, probably because it’s so easy to “whip” up and tastes amazing. This Pumpkin Spice Whipped Coffee will satisfy your fall spice cravings at home and become one of your favorite drinks to make. I made this whipped coffee with a coffee concentrate, but you can also use an instant coffee or espresso.

Pumpkin Spice Whipped Coffee (Dalgona Coffee)

whipped coffee and pumpkin pie spice

pumpkin spice Dalgona coffee

Pumpkin Spice Whipped Coffee

Recipe details

  • 1  serving
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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Ingredients


  • 1-2 teaspoons Javy Coffee Concentrate
  • 2 tablespoons boiling water
  • 2 tablespoons sugar
  • 1/2 teaspoon pumpkin pie spice
  • 6 ounces milk of choice (I used 2%)
  • fresh ice cubes

Instructions


Add the coffee concentrate, boiling water, sugar, and pumpkin pie spice to a medium mixing bowl. Whisk with a hand blender, immersion blender, or hand whisk (I used just one whisk attachment for my hand mixer). Continue whisking until you get a nice foamy mixture, this takes 3-4 minutes.
Add fresh ice to a glass and pour in the milk.
Top the glass with the whipped coffee mixture and enjoy!

Tips

  • If you don’t have a liquid coffee concentrate at home, you can still make this whipped coffee! Just substitute 2 tablespoons of powdered instant espresso or instant coffee (it has to be instant, regular coffee grounds will not work).
  • As I mentioned, I only used one of my hand mixer whisk attachments to whip up my coffee foam. Since this is a single serving, there isn’t much liquid in the beginning and I found it worked great.
  • You can serve this whipped coffee hot or cold. Warm your milk on the stovetop or microwave before adding the whipped topping.
  • Use any milk you like including almond milk, soy milk, whole milk or skim milk to name a few.
  • You can reduce the amount of sugar by half or use your favorite sugar substitute.
  • The dalgona foam will keep in the fridge for a day or two but will become watery after a few days. I never have leftovers…but just in case!

Emily | emilyfabulous.com
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