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)

Pumpkin Creamer

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.

Pumpkin Challenge

Runner Up in the
Pumpkin Challenge