I jumped on the Dalgona Coffee bandwagon that hit Instagram earlier this year, and it has been my go-to coffee beverage ever since. Not only is it quick to make, but it is STRONG, which is how I need my coffee. I've had fun incorporating different flavors from Irish cream, to hazelnut, to even as fancy as rose. Now that it's officially Autumn, I went for the obvious ... Pumpkin Spice!
I use the whisk attachment and tall measuring cup that came with my immersion blender to whip the coffee, and it takes less than 2 minutes!
Makes 2 coffees
Ingredients
For the graham cracker rim:
1 cinnamon graham cracker, crushed up
1 tsp raw sugar
a pinch of pumpkin pie spice
For the coffee:
2 Tbsp instant coffee
2 Tbsp raw sugar
1/4 tsp pumpkin pie spice
2 Tbsp boiling or very hot water
Ice
Your choice of milk
Directions
If desired, rim your glass with a graham cracker rim. On a plate, mix together the rim ingredients, except for the vanilla syrup, until well combined. Pour a small amount of the vanilla syrup into a bowl, and use your finger or a paintbrush to coat the rim of the glass. Roll the rim around the crumb mixture.
Combine the coffee ingredients, except for the ice and milk, together in a large bowl and whisk until fluffy. Using an electric mixer or electric whisk makes this go super quick (less than 5 minutes).
Fill each glass halfway with ice and about 3/4 of the way with milk. Top with the whipped coffee and gently mix to incorporate a bit. Sprinkle with a little more pumpkin spice and serve immediately.
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