Introduction: Easy Pumpkin Whipped Coffee
I have been enjoying the Whipped Coffee (Dalgona Coffee.) trend. It looks pretty and also tastes great too, but I'm just a fan of whipped things. Chocolate Mousse is my weakness! So I thought I would experiment a bit with Whipped Coffee and share my Pumpkin version that I came up with for Fall.
Enjoy and please share your results/opinions if you give it a try!
***This can easily be made dairy free, see notes on the ingredients page.***
Step 1: Ingredients!
Serving Size: 2
Whipped Pumpkin Spiced Coffee
2 T. Hot Water
2 T. Granulated Sugar
2 T. Instant Coffee Powder
1/2 Teaspoon of Pumpkin Pie Spice (Increase to 1 Teaspoon if you prefer a more spiced flavor)
2 Cups of Milk (Or Non-Dairy Alternative, Soy works great!)
4 T. Pumpkin Puree
1 Teaspoon Granulated Sugar
***Note: You can sub the 2% milk for your choice of non-dairy alternatives. I make this with Soy milk for myself and it turns out just as yummy. I haven't tried it with other alternatives yet, but if you do let me know how it turns out!***
Step 2: Prep Coffee Part 1!
In a medium sized bowl, measure out your coffee, sugar, and pumpkin spice.
Step 3: Prep Coffee Part 2!
Put on a small pan of water to boil, you only need 2 Tablespoons.
Once water heats up, add the 2 Tablespoons needed to your coffee mixture and begin to whisk together.
Step 4: Whip That Coffee!
Whip it good!
And then some more, until your arm feels like falling off....or you can use an electric hand mixer with a whisk attachment if it's too early in the morning for that.
Whip until soft, stiff peaks form as shown in the last photo.
Step 5: Make the Creamer!
Combine your choice of dairy or non-dairy alternative, pumpkin puree, and sugar into a sauce pan.
Place on medium-high heat and bring to a simmer, whisking on occasion to combine ingredients.
Step 6: Portion the Pumpkin Creamer!
Once the creamer has been brought to a simmer, split it between two glasses/mugs of your choosing.
Step 7: Finishing Touches!
Lastly, add your whipped spiced coffee on top of the portioned creamer.
I used a piping bag because it was less of a mess than just spooning it in. I also dusted the top of the coffee with a little extra cinnamon.
And there you have it, nice and easy - fancy looking Whipped Pumpkin Spiced Coffee.
Runner Up in the