Ingredients
Whipped Coffee Mixture
- 2 Tablespoons instant coffee
- 1 ½ Tablespoons cane sugar (or coconut sugar)
- 2 Tablespoons boiling water
- ½ Teaspoon pumpkin spice (plus extra for sprinkling on top)
- ¾ Tablespoon canned pumpkin purée
To Serve
- 1 to 2 Cups milk (dairy or plant-based)
- Ice
Instructions
- Whisk coffee and sugar mixture: In a mixing bowl, combine the instant coffee, cane sugar, pumpkin spice, and boiling water. Use a stand mixer or hand mixer to whisk the mixture for 2 to 3 minutes until it becomes thick and foamy. Scrape down the bowl sides if needed to ensure even whipping. For stand mixers, consider doubling the recipe for optimal whisk reach.
- Incorporate pumpkin purée: Add the canned pumpkin purée to the whipped coffee and gently mix it just until the pumpkin is fully incorporated and no longer visible. Be careful not to over-mix to maintain the light, airy texture.
- Prepare the serving cup: Fill a glass with ice to your preference.
- Add milk: Pour 1 to 2 cups of your choice of milk over the ice, leaving room for the whipped coffee topping.
- Top with whipped coffee: Spoon the pumpkin spice whipped dalgona coffee mixture over the milk. Sprinkle a little extra pumpkin spice on top for garnish and added flavor.
- Serve and enjoy: Stir before drinking if desired, or enjoy as a layered coffee treat.
Notes
- You can substitute cane sugar with coconut sugar or your preferred granulated sweetener.
- Use dairy or any plant-based milk such as almond, oat, or soy milk for a vegan option.
- For a stronger coffee flavor, increase the instant coffee amount slightly.
- Adjust pumpkin spice to taste for more or less spice intensity.
- Serve immediately as the whipped coffee will settle over time.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
