Try This Pumpkin Dalgona Coffee From a Hudson Valley Foodie

Photos courtesy of Kaitlin Magno

Top your pumpkin spice lattes with whipped Dalgona coffee, using this vegan recipe from Hudson Valley food blogger Kaitlin Magno.

Remember Dalgona coffee? It’s the fun, frothy, whipped ice coffee that went viral on TikTok.

This pandemic-era phenomenon lives on in a delightful recipe from a Hudson Valley foodie. Valley resident Kaitlin Magno, plant-based chef and founder of food blog Plant Phoward, puts a PSL-spin on the whipped coffee craze.


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Pumpkin Dalgona Coffee

Serves 1


2 tbsp sugar
2 tbsp water
2 tbsp instant espresso
1 tsp pumpkin spice (cinnamon, ginger, nutmeg, clove, allspice)
½ tsp pure vanilla extract
¼  tsp turmeric (optional)
2-4 tbsp pure maple syrup
16 oz milk of choice



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Whip together the sugar, the water, 1 tbsp instant espresso, and 1 tbsp pumpkin pie spice for about 3-5 minutes on high. It should lighten in color and thicken like a cool whip.

For regular Dalgona coffee, you could stop there. Add your favorite milk to a cup (hot or cold) and top it with the whip.

However, if you’re a die-hard pumpkin spice latte fan, you’ll go all the way.

Warm the milk, maple syrup, vanilla extract, turmeric (optional), and the rest of the instant espresso and pumpkin pie spice in a pan. Keep on medium-low for 5 minutes.

Pour the hot mixture in a cup, and use a spoon to put the pumpkin spice whip on top. Serve and enjoy.

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Note: if a sweeter taste is desired, extra sugar and maple syrup can be used as needed. Of course, those with a major sweet tooth can always top with caramel syrup, extra pumpkin pie spice, or any other fall-themed accoutrements.

Magno also suggests using vanilla oat or soy milk for added flavor and creaminess. The turmeric is completely optional, but Magno enjoys the warmth and yellow-orange color that it adds to this recipe, not to mention the myriad of health benefits.

Related: Meet the Hudson Valley Food Blogger Behind Phokmeat

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