Description
This Pumpkin Whipped Coffee is a fall-inspired twist on the viral dalgona coffee. Featuring fluffy whipped coffee, real pumpkin puree, and cozy spices layered over milk, it’s a creamy, sweet, and energizing seasonal treat.
Ingredients
Scale
- 2 tablespoons instant coffee
- 2 tablespoons granulated sugar
- 2 tablespoons hot water
- 2 tablespoons pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 1 cup milk of choice
- Ice (optional)
Instructions
- Chill your mixing bowl and beaters if using a hand mixer.
- In the bowl, combine instant coffee, sugar, and hot water. Whip until stiff peaks form, about 2 to 5 minutes.
- Fold in pumpkin puree, pumpkin pie spice, and vanilla extract until smooth.
- Fill a glass with ice (if desired) and pour in the milk.
- Spoon the pumpkin whipped coffee over the milk.
- Sprinkle extra pumpkin spice on top if desired and serve immediately.
Notes
- Use only instant coffee, not brewed.
- Whipped topping can be made ahead and refrigerated for 2 days.
- Adjust sweetness to your taste by adding more or less sugar.
- Try it hot by using steamed milk instead of cold.