Whipped Pumpkin Coffee Recipe (Hot and Cold)

It’s officially fall and if you’re craving a pumpkin coffee skip the long lines at Starbucks and make your own using this easy Whipped Pumpkin Coffee Recipe that comes with both hot and cold directions.

I love coffee so much, and it’s especially satisfying during fall when the days get shorter and the weather gets cooler. The pumpkin spices are all the rage and officially back in season, so this was a perfect time to dust off my Whipped Pumpkin Coffee Recipe and share it with you today.

Give your wallet a rest from those Starbucks runs and make your own pumpkin coffee from home using this easy to follow Whipped Pumpkin Coffee Recipe. If you’re not big on hot coffee, no worries, this recipe will walk you through how to make this yummy coffee drink hot and cold. 

Whipped coffee is pretty simple to make, and the results are delicious as well as beautiful making your final creation perfect for Pinterest and the gram!

First, you will need:

• 1 tablespoon of instant espresso (usually this amounts to 1 standard packet)
• 1 tablespoon of granulated sugar
• 1 tablespoon of hot water

Side note: if you want to make a larger batch of this, you can do so — just make sure that all 3 ingredients are equal amounts. Put these ingredients into a small bowl and use an electric hand mixer to beat until stiff peaks are formed. Do not make the mistake of starting your mixer at high speed unless you want a messy kitchen.

The milk or cream portion of your whipped coffee will consist of the same ingredients regardless of if you want hot coffee or iced coffee. You will need:

• ½ cup of milk (choose whichever milk you prefer)
• 1 tablespoon of canned pumpkin
• 1 tablespoon of brown sugar
• ½ teaspoon of pumpkin pie spice

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Whipped Pumpkin Coffee Recipe

For hot coffee, combine the ingredients in a microwave-safe mug and set it for 2 minutes to warm up. You may need to microwave it a little bit more if the brown sugar doesn’t dissolve the first time. Once it’s ready, stir in the whipped coffee cream mix you made and enjoy. If you want to warm it up on a stovetop, that is another option. Microwaves just make it faster and easier on those busy mornings!

If you prefer iced coffee, mix all the above ingredients and microwave for only 30 seconds. Pour this over a cup of ice and mix in the whipped coffee cream and enjoy. The canned pumpkin gives your coffee a beautiful orange color which makes it all the more enjoyable for fall.

Pumpkin Spiced Whipped Coffee (Hot and Iced)

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It's officially fall and if you're craving a pumpkin coffee skip the long lines at Starbucks and make your own using this easy Whipped Pumpkin Coffee Recipe that comes with both hot and cold directions.

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Prep Time 5 mins

Course Beverage

Servings 1 Serving

Calories 161 kcal

Ingredients

  

For the Coffee Cream

• 1 tbsp instant espresso (1 standard packet)
• 1 tbsp granulated sugar
• 1 tbsp hot water

For the Pumpkin Spiced Milk

• ½ cup milk (dairy or nondairy)
• 1 tbsp canned pumpkin
• 1 tbsp brown sugar
• ½ tsp pumpkin pie spice

Instructions

 

Make the Coffee Cream

• In a small bowl, combine the instant espresso, sugar, and hot water. Using a hand mixer, beat until it forms stiff peaks. Set aside

  Note: Start on low speed and work up to medium-high. If you go straight to highspeed, you’ll end up with a mess!

To Make a Hot Coffee

• Combine the milk, canned pumpkin, brown sugar, and pumpkin pie spice in a large, microwave safe mug. Stir to combine.
• Microwave for 2 minutes. Stir again. Add the coffee cream and stir it gently into the milk— it doesn’t have to all be combined. Enjoy.

To Make an Iced Coffee

• Combine the milk, canned pumpkin, brown sugar, and pumpkin pie spice in a large, microwave safe mug. Stir to combine.
• Microwave for 30 seconds and then stir again. Pour over ice. Top with coffee cream and gently stir the cream into the milk— it doesn’t need to all be combined. Enjoy.

Notes

1. The coffee cream can also be made in a stand mixer.
2. The coffee cream on its own is very bitter— that’s why it’s important to stir it into the milk a little before drinking.
3. The canned pumpkin can be left out of this recipe without a huge impact on its taste— it will just lose the slightly orange color.
4. If the brown sugar is not fully dissolved after microwaving, stir and microwave for
   another 30 seconds.
5. If you prefer not to use a microwave, you can also heat the milk mixture on the stove until it starts to steam.
6. The milk mixture can be made in advance and stored for up to two days— just make sure to stir it before using as the spices will settle.
7. If you don’t have brown sugar, maple syrup is a delicious substitute.

Keyword Coffee, Pumpkin