Life is short, spike your coffee!
Then whip it up an add a candy cane because it’s the holidays! In other words, make this Peppermint Dalgona Coffee!
Make it with or without Baileys Irish Cream, it’ll be incredible either way!
Peppermint Dalgona Coffee
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
1
servingsPrep time
2
minutesCooking time
10
minutesIngredients
2 Tbs Instant Espresso Powder
2 Tbs White Sugar
3 Tbs Boiling Water
2 Tsp Candy Cane, Crushed (1 candy cane)
1 Cup your favorite milk ( I used oat)
.5oz Baileys Irish Cream (optional)
Directions
- Using a meat mallet, crushed the candy cane into a very fine powder that is similar to the coarseness of sugar
- Combine the instant espresso, sugar, crushed candy cane, and boiling water into a medium sized bowl and mix with a stand or hand mixer on medium high for 5 minutes until thick and frothy
- Add milk and Baileys Irish Cream into a glass with ice
- Using a spoon, scoop in as much peppermint dalgona coffee as you would like. Sprinkle with left over crushed candy cane
- serve and enjoy!
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