Ingredients
Scale
- For the Pumpkin Spice Coffee Base:
- 2 shots of espresso (or 1/2 cup extra strong brewed coffee)
- 1 cup milk of choice (whole milk or oat milk works best)
- 1 tablespoon pumpkin puree
- 1 tablespoon maple syrup or brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Ice cubes
- For the Pumpkin Cream Cold Foam:
- 3 tablespoons heavy cream
- 2 tablespoons 2% milk
- 1 tablespoon pumpkin puree
- 1 teaspoon maple syrup
- 1/4 teaspoon pumpkin pie spice
Instructions
- Combine the hot espresso or strong coffee with the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice in a small jar or glass. Stir vigorously until the pumpkin and spices fully dissolve into the coffee.
- In a separate small bowl or measuring cup, mix the heavy cream, 2% milk, pumpkin puree, maple syrup, and pumpkin pie spice. Use a handheld milk frother to whisk the mixture for about 30 to 60 seconds. Stop once the foam is thick, frothy, and holds its shape slightly. It should look like a soft, pourable cloud.
- Fill a tall glass with ice cubes. Pour your prepared pumpkin-infused coffee over the ice. Next, pour in your milk of choice, leaving about an inch of space at the top of the glass for the foam.
- Gently pour the pumpkin cream cold foam over the top of the latte. The foam will slowly cascade down into the coffee, creating a beautiful marbled effect. Sprinkle a tiny pinch of extra pumpkin pie spice on top for a professional look and serve immediately.
- Cook Time: 15 minutes