Boozy Dalgona Coffee
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!
Servings: 2 cocktails
Equipment
- Electric mixer
Ingredients
Base
- 2 oz Kahula
- 2 oz White Rum
- 12 oz milk of choice
- ice
- cinnamon for garnish optional
Whipped Espresso Cream
- 2 oz espresso freshly pulled
- 1 1/2 tbsp cane sugar
- 8 oz heavy whipping cream
Instructions
- 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.
Notes
You can substitute any other coffee liqueur or alcohol in the base