No need to leave the your house to get your pumpkin spice fix! This Whipped Pumpkin Spice Coffee comes together in less than 10 minutes and rivals any coffee house special you’d buy in store. | Gluten free with vegan and refined sugar free options available!
This Whipped Pumpkin Spice Coffee is what would happen if a Pumpkin Spice Latte and Korean Dalgona came together and had a baby.
For a little added flair, this recipe even includes a simple pumpkin butter ‘caramel’ – this way you get not only pumpkin spice, but actual pumpkin!
How to make whipped coffee:
First things first: what is whipped coffee? Whipped coffee is really having a moment this year after a South Korean actress showed her followers how to make a Dalgona coffee. While Dalgona coffee in particular seems to be a distinctly South Korean treat, whipped coffee has been around in many cultures for ages.
Dalgona coffee is thick and silky coffee whip that you spoon on top of hot or cold milk. Because the whipped coffee is whipped into thick and glossy peaks, it’s light enough to sit on top your milk until you’re ready to mix and enjoy.
To make a Korean-style Dalgona coffee you need only three things to make the whipped portion of a dalgona:
- Instant coffee – decaf works too
- Sugar – read on more for types you can use
- Hot water – make sure it’s properly hot!
Because this is a pumpkin spice dalgona, we’re going to add one more ingredient to out whipped coffee: pumpkin spice.
To make, simply combine all of the ingredients together and then beat well until you achieve a thick, stiff, glossy mixture.
Pumpkin Butter Caramel & Assembly
Traditional dalgona coffee is simply whipped coffee and milk. This Whipped Pumpkin Spice Coffee has one more thing to set it apart – the pumpkin butter ‘caramel’. It’s made up of pumpkin puree, nut butter, maple syrup (or another sweetener of your choice) and coconut oil. Simply mix together in a small sauce pot or heat in the microwave and mix until a thick mixture forms.
Once prepare, divide and spread the caramel mixture between two mugs. Pour some warmed milk over the caramel and spoon the whipped coffee over the top and that’s it! Just mix and enjoy!
Whipped Pumpkin Spice Coffee – Questions
What kind of sugar should you/can you use?
- For best results in taste and texture: you ideally want to make this using a granulated sugar. Cane, white, brown and coconut sugar all work great!
- I’ve tried this using liquid sweeteners like maple and honey and it does work to an extent. It will take longer to whip and the whip doesn’t last as long (only a few minutes as opposed to hours). If you’re enjoying this right away, go for it.
Can I make this with a lower glycemic index sugar like monk fruit or other low carb sugar sweeteners?
- Yes, but with caveats. Again, you’ll want to make sure that you use a granulated sugar type. The coffee won’t stay whipped for long and you’ll likely need to play around with the amounts that you use. I tried this using erythritol and found it to be more bitter. I have seen people make this using monk-fruit successfully, but I haven’t personally tried it myself.
Can I make this by hand?
- Yes – just expect it to take long and require quite a lot more elbow grease.
Can I make this with ground coffee instead of instant coffee?
- No – Instant coffee will dissolve and grounds will not.
How long will this keep?
- If you use regular white, brown, cane or coconut sugar the whip will stay whipped for hours. If you use a low carb or liquid sweetener expect it to deflate within a few minutes.
A Few Tips Before You Begin
- Make sure you use hot water so that the sugar and instant coffee dissolves properly.
- Enjoy this drink hot. Typical dalgonas can be enjoyed hot or cold. This Whipped Pumpkin Spice Coffee is best served hot so that the pumpkin butter ‘caramel’ mixes in properly.
- If you use regular white, brown, cane or coconut sugar you can store the whipped coffee portion of this recipe for up to 3-4 days. Just an idea if you want a daily coffee but don’t want to have to make it every day.
- Make sure to stir this before drinking! I know this might be obvious to most but I have seen a few people complain about dalgonas in general tasting too bitter because they didn’t realise that it needed to be stirred.
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Whipped Pumpkin Spice Coffee (Dalgona) with a Pumpkin Butter Caramel
No need to leave the your house to get your pumpkin spice fix! This Whipped Pumpkin Spice Coffee comes together in less than 10 minutes and rivals any coffee house special you'd buy in store. | Gluten free with vegan and refined sugar free options available!
Ingredients
Pumpkin Butter "Caramel"
- 2 tablespoons pumpkin puree
- 1 tablespoon almond butter (can sub peanut butter)
- 1 tablespoons maple syrup
- 2 teaspoons coconut oil
- pinch of salt
Dalgona
- 2 tablespoons instant coffee powder/granulas
- 2 tablespoons hot water
- 1-2 tablespoons sugar
- 1/2 teaspoon pumpkin spice (or just sub with ground cinnamon
- 2 cups milk (any type - dairy or non dairy)
Instructions
Pumpkin 'Caramel'
- In a small sauce pot over a low heat, combine the pumpkin puree, nut butter, maple, salt and coconut and whisk together until combined. You can also mix this together is a small, heat-safe bowl and warm in the microwave for 15-30 seconds.
- Divide the caramel and spread carefully at the bottom of two mugs. Set aside.
Dalgona
- In a small mixing bowl, combine the instant coffee, sugar and hot water. Using a handheld mixer, mix on high for 3-5 minutes. The hot water should dissolve the instant coffee and sugar crystals so a thick, smooth, glossy mixture forms. It should be light-brown in colour. You can mix this by hand but it will take you much longer.
- Warm the milk in a small sauce pot until steamy. Carefully pour the hot milk over the caramel mixture.
- Divide the whipped coffee and spoon over the milk and enjoy. Make sure to mix thoroughly before drinking and enjoy.
Notes
What kind of sugar should you/can you use?
- For best results in taste and texture: you ideally want to make this using a granulated sugar. Cane, white, brown and coconut sugar all work great!
- I've tried this using liquid sweeteners like maple and honey and it does work to an extent. It will take longer to whip and the whip doesn't last as long (only a few minutes as opposed to hours). If you're enjoying this right away, go for it.
Can I make this with a lower glycemic index sugar like monk fruit or other low carb sugar sweeteners?
- Yes, but with caveats. The coffee won’t stay whipped for long and you’ll likely need to play around with the amounts that you use. I tried this using erythritol and found it to be more bitter. I have seen people make this using monk-fruit successfully, but I haven’t personally tried it myself.
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