1/2 cup half & half mixed with 1/4 cup water OR 1/4 cup heavy whipping cream mixed with 1/2 cup water
6 ice cubes
Optional: 1 tbsp sugar substitute
Using a metal whisk, coffee frother, or mixer, whip instant coffee, sugar substitute and water until stiff peaks form. The mixture should be golden brown, almost carmel colored. I have used erythritol or a combination of allulose and Splenda in the whip. In a glass, mix half & half or heavy whipping cream with water. Dalgona coffee is traditionally only mildly sweet, but I have a sweet tooth, so I add an extra tablespoon of sugar substitute directly to my creamy base. Add ice and top with fluffy coffee foam. Give the coffee a gentle stir and enjoy!
Nutrition Estimate: Dalgona Coffee with Half & Half
Mix heavy whipping cream with sugar substitute, rum extract, and nutmeg. Mix just until combined, but do not beat or you will turn the creamer into whipped cream. Store creamer in refrigerator. Add 2-4 tbsp of creamer to your morning cup of coffee for a festive start to your day!
Melt butter in small sauce pan. Add water, sugar substitute, and spices. Stirring constantly, bring to boil. Reduce heat and add rum. Reheat and serve, topped with sugar free whipped cream and nutmeg. To make your own sugar-free whipped cream, beat heavy whipping cream in mixer until soft peaks form, add sugar substitute and vanilla and beat until stiff peaks are formed.
In a small saucepan on medium heat, heat up coconut milk, cream, pumpkin puree, and water. Add white chocolate chips, vanilla, spices, and butter. Stir constantly until butter and chocolate is melted and erythritol is dissolved. Serve with whipped cream and/or an additional sprinkle of nutmeg.