This mixes heavenly dalgona coffee (the South Korean cold whipped coffee drink that went viral during quarantine) with a hot pumpkin spice latte and added a shot of Kahlua® for a little extra cheer.


Recipe Summary

5 mins
5 mins
10 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Milk Base:
Whipped Coffee:


Instructions Checklist
  • Stir milk, pumpkin, sugar, and pumpkin pie spice for milk base together in a saucepan over medium-high heat. Cook, stirring, until sugar dissolves and mixture just comes to a simmer. Remove from heat, stir in coffee liqueur, and cover to keep warm.

  • Stir boiling water, instant coffee, sugar, and pumpkin pie spice for whipped coffee together in a bowl. Beat with an electric mixer on high until fluffy and stiff peaks form, about 2 minutes.

  • Divide warm milk base between 2 large mugs. Top with whipped coffee.

Nutrition Facts

326 calories; protein 6.4g; carbohydrates 55.2g; fat 3.5g; cholesterol 13mg; sodium 145.7mg. Full Nutrition

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
I found this recipe to be difficult to follow because of the order of the ingredients and lack of measurement details in the instructions. The ingredients list should either be split into "milk base" and "whipped coffee" or there should be measurements in the instructions. It did come out beautifully and the whipped coffee was decadent. I thought the milk base was not sweet enough and the canned pumpkin didn't add anything to it and tasted too raw. In fact, when I try it again, I'll leave that out. Read More
Rating: 2 stars
This is suffering. I found the recipe in the back of the Allrecipes magazine and I thought "Boy that sounds weird and I REALLY SHOULDN'T make it." However, I'm a culinary sadist apparently, and while it was a good learning experience, I am struggling to finish my cup. This is extremely strong- not the coffee, but primarily the largely uncooked spices. You do of course get the raw pumkin taste too, but it's in no way as strong as the "my mouth is full of raw nutmeg" impression you first get. I had to stir in a 1/3c of Whipped Cream to even get halfway through my cup. Additionally, the spices and powdered coffee do give a paradoxically powdery texture despite it being a drink. I think I might try to use the other serving (recipe serves 2) as a replacement for liquids in a cookie recipe or something as to not waste it, cause... it might go down the drain otherwise. Disappointed that Allrecipes would feature a recipe on a full page when it had only a single 3-star review. That was misleading and trust damaging. Read More