This eggnog whipped coffee takes a holiday favorite, eggnog, and gives it a sweet, smooth, twist with a whipped Dalgona coffee topping.
Back in 2020, social media introduced a lot of us to dalgona coffee – a Korean-style whipped coffee – and since then, it’s been an absolute favorite of mine.
Speaking of, have you tried my Maple Whipped Coffee or my Pumpkin Spice Whipped Coffee?
Since it’s the holidays, I thought to myself, why not combine it with yummy eggnog for a totally delicious, sweet, and smooth beverage?
This eggnog whipped coffee is luscious and sweet, with eggnog as the base, topped with fluffy clouds of whipped coffee on top.
You’re going to love making this eggnog dalgona coffee your new holiday drink!
Table of Contents
Ingredients for eggnog whipped coffee
- Eggnog – Feel free to use your favorite recipe (give my aged eggnog a try!) or your favorite store-bought variety.
- Hot water – Hot water helps dissolve the instant coffee granules in our dalgona topping.
- Instant coffee – Instant coffee is necessary because it dissolves the easiest and doesn’t leave any gritty texture behind.
- Sugar – Sugar will add sweetness and help form the smooth, whipped, classic dalgona fluffiness we’re looking for.
- Nutmeg – Nutmeg is a classic holiday spice that will compliment both the eggnog and the whipped coffee.
What is dalgona coffee?
Dalgona is a Korean-style whipped coffee that’s super easy to make!
Essentially, you whip together hot water, instant coffee, and sugar together until you get light caramel-colored clouds.
I use an electric hand mixer so it does all the work for me.
You dollop that on a cup of cold or hot milk (or, in our case, eggnog), and viola!
Using homemade eggnog
If you want to use homemade eggnog this will work well here!
I have a few different homemade eggnog recipes you could use:
Sugar for whipped coffee
Any type of granulated sugar will work here, like white sugar, brown sugar, or turbinado sugar.
Sugar is a necessary ingredient for this dalgona whipped topping, without it, you won’t achieve the volume and texture of the whipped coffee that dalgona is known for.
Storage and leftovers
This eggnog whipped coffee comes together fast, but the nature of the whipped coffee isn’t meant to last. It is best enjoyed immediately after making it.
More holiday drinks
- Looking for something tart and festive? Try my Cranberry Mojito.
- Love a vintage party cocktail? Try my Tom and Jerry Cocktail.
- Need a good recipe for sweetening drinks? Try my Homemade Gingerbread Syrup.
- Craving a boozier eggnog? Try my Eggnog Martini.
Eggnog Whipped Coffee
Ingredients
- 2 tablespoons instant coffee
- 2 tablespoons granulated sugar
- 2 tablespoons boiling water
- 1/2 teaspoon rum extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon grated nutmeg
- 2 cups ice
- 2 cups eggnog
Instructions
- In a medium bowl, combine instant coffee, sugar, boiling water, rum extract, vanilla extract, and grated nutmeg.
- Mix with a hand mixer until light in color and soft peaks form, about 2 minutes.
- Place one cup of ice and one cup of eggnog in 2 coffee mugs.
- Divide the whipped coffee between the two mugs.
- Stir to combine the whipped coffee and eggnog.
Notes
Nutrition
