Ingredients
Scale
- 2 cups cold brew coffee (store-bought or homemade)
- 1 cup heavy cream
- 2 tablespoons sweetened condensed milk
- 1 tablespoon pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup or simple syrup
- Ice cubes
Instructions
- In a small saucepan over low heat, whisk together the pumpkin puree, maple syrup, and pumpkin pie spice. Heat it for about 2 to 3 minutes until the mixture is fragrant and well combined. Remove the pan from the heat and stir in the vanilla extract. Let this mixture cool completely before moving to the next step. This process “blooms” the spices and removes the raw taste of the pumpkin.
- Once the pumpkin mixture is cool, combine it with the heavy cream and sweetened condensed milk in a glass jar or mixing bowl. Use a handheld milk frother to whisk the mixture until it doubles in volume and becomes thick and foamy. You want a consistency that is thicker than milk but pourable enough to sit on top of the coffee. If you do not have a frother, you can shake the ingredients vigorously in a sealed mason jar.
- Fill two tall glasses with plenty of ice. Pour one cup of cold brew coffee into each glass, leaving about two inches of space at the top. Slowly pour the pumpkin cream foam over the back of a spoon onto the coffee. This technique helps the foam float elegantly on top. Garnish with an extra pinch of pumpkin pie spice and serve immediately with a straw.
- Cook Time: 15 minutes