Dalgona coffee is one of those popular fads you just have to try. It’s traditionally a blend of instant coffee, sugar, and hot water whipped to creamy perfection and poured over milk. This version of Dalgona coffee is a boozy riff off of the trend using a whipped espresso cream, Kahula, and rum. It’s simply sweet and creamy, with strong coffee flavor and pleasant aesthetics to match! Dalgona coffee is fun to make at home and pretty enough to serve to friends and family.
If you’re one to enjoy boozy beverages, you need this spiked coffee in your life. A layer of whipped cream and espresso floats on top of milk, above a layer of Kahula and rum. Coffee and booze go together like a well-matched pair and there are many different ways to enjoy it. We love this dalgona version of spiked coffee because it’s unique and delicious— Making it great for special occasions and holidays, too.
Fun Coffee Recipes
Various coffee recipes are fun to make and rewarding to enjoy. The dalgona coffee is specifically popular for its fun process and the look of whipped coffee or cream. Although this trendy drink is known for its sweet taste, this recipe can be adjusted to suit your personal sweetness preference.
Boozy Dalgona Coffee
- Electric mixer
- 2 oz Kahula
- 2 oz White Rum
- 12 oz milk of choice
- cinnamon for garnish optional
Whipped Espresso Cream
- 2 oz espresso freshly pulled
- 1 1/2 tbsp cane sugar
- 8 oz heavy whipping cream
- Begin making the whipped espresso cream by combining the freshly pulled espresso and cane sugar in a small bowl. Stir until the sugar has dissolved. Let cool completely.
- Add the heavy whipping cream to the bowl. Using an electric mixer, whip the espresso mixture and cream until light and fluffy, about 2-3 minutes. For more of a whipped cream texture, whip longer.
- In two serving cups add 1 oz Kahlua and 1 oz rum in each cup. Stir to mix.
- Fill the cup with ice and slowly pour in 6 oz of milk into each cup. Fill the rest of the cup up with the whipped espresso cream and sprinkle with cinnamon if desired.