Ingredients
Scale
- 1 cup cold brew coffee (store-bought or homemade)
- 1–2 tablespoons vanilla syrup
- Ice cubes
- 1/4 cup heavy cream
- 2 tablespoons 2% milk or whole milk
- 1 tablespoon pumpkin puree (canned, not pie filling)
- 1 tablespoon maple syrup or simple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Extra pumpkin pie spice for dusting
Instructions
- Start by preparing your coffee base. Fill a tall glass with ice cubes and pour in your favorite cold brew coffee, leaving about two inches of space at the top for the foam. Stir in the vanilla syrup directly into the cold brew. This ensures the coffee itself is flavored and sweetened before the topping is added. Set the glass aside while you prepare the star of the show: the pumpkin cream foam.
- In a small bowl or a glass measuring cup, combine the heavy cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Use a handheld milk frother to blend the ingredients together. Position the frother just below the surface of the liquid and aerate for 30 to 45 seconds until the mixture doubles in volume and becomes thick and velvety. If you do not have a frother, you can shake the ingredients vigorously in a small mason jar for about a minute.
- Slowly pour the freshly whipped pumpkin cream foam over the back of a spoon onto the top of your cold brew. The spoon helps the foam stay layered on top rather than mixing immediately into the coffee. Watch as the orange-tinted cream creates beautiful swirls as it slowly cascades down. Finish the drink by dusting a pinch of pumpkin pie spice over the foam for that professional, aromatic touch. Serve immediately with a straw or sip directly through the foam.
- Cook Time: 15 minutes