pumpkin spice dalgona coffee

Isn’t it cool how a lil’ whipped foamy coffee known as dalgona has connected us globally AND whipped us all into a bit of a frenzy! I’m not surprised… coffee is THE BEST and I’ve always supported it.

pumpkin spice dalgona coffee_hot for food

Dalgona coffee as I’m sure you already know is from South Korea and since all the shops are closed for quarantine, leave it to a YouTuber to set things off and start this DIY trend.

what’s the deal with dalgona?

Personally, I don’t know that faming your coffee into fluff for dalgona is really worth the trouble. If you don’t have a hand mixer don’t even bother. You’ll get carpel tunnel trying to whip it by hand! But people love cute round boys (me included) and this pleases the senses in the same way. So I (kinda) get it!

But why is no one talking about how this coffee fluff loses its mojo within a couple of minutes?! Is it the reality of dalgona coffee no one is talking about? Maybe it’s this particular brand of instant espresso I used? A lot of articles/recipes say you HAVE to use Nescafe Gold, but I took what I have in my cupboard so I wouldn’t have to make an unnecessary trip or purchase. Or maybe it was the fact that I used coconut sugar instead of the classic refined white stuff? Again, science. I have no idea. But I’m not about to whip it 5 different ways to see the difference.

Let’s face it. I’m not 100% full-blooded cute asian girl and my dalgona coffee reflects that!

pumpkin spice dalgona coffee_hot for food
pumpkin spice dalgona coffee_hot for food

As you can see in the above photos, my fluff is a little deflated, but still glossy and kind of beautiful. I thought maybe the deflation is because I made this a hot dalgona and it messed with the fluff. But I previously tested whipping instant espresso serving it over iced milk and same deal. Oh well! I still think this was worth posting about because I took one of my fave things, pumpkin spice, and decided to smash it into this viral dalgona coffee thing. Genius, right?

I ended up mixing the milk and espresso from both servings in a jar and put it in the fridge. It was like having my own PSL concentrate at the ready. I mixed it into more hot water each morning for about 4 more days and it was delicious!

In my latest What I Ate In A Day vlog I tried this trend without all the PSL stuff as well as some other trendy quarantine cooking trends. Check my recipe below for the pumpkin spice dalgona coffee and if you try this trend let me know how the foaming and fluffing goes!

pumpkin spice dalgona coffee_hot for food
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pumpkin spice dalgona coffee

you can whip up the coffee of your dreams and have your pumpkin spice life too with this dalgona coffee idea!

Course Breakfast, Drinks
Cuisine Asian
Keyword coffee, dalgona coffee, espresso, nondairy milk
Servings 2 small or 1 large
Author Lauren Toyota

Ingredients

  • 2 tbsp instant espresso
  • 2 tbsp hot water
  • 1 1/2 tbsp coconut sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp each ground cloves, ginger, nutmeg, cardamom
  • 1 C non-dairy milk

Instructions

  1. In a large mixing bowl combine instant espresso, water, sugar, and spices. Whip with a hand mixer for until foamy, thick and glossy. It could take up to 10 minutes or more.

  2. You can either steam the milk or place it in a glass with crushed ice for a cold version. Once the coffee is foamy and fluffy dollop it on top of the milk and serve immediately.

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