Ingredients
Scale
- 2 cups Cold brew coffee (homemade or store-bought)
- 1 cup Ice cubes
- 1/4 cup Heavy cream
- 2 tablespoons 2% milk or whole milk
- 1 tablespoon Pumpkin puree (canned, not pumpkin pie filling)
- 2 tablespoons Maple syrup or simple syrup
- 1/2 teaspoon Vanilla extract
- 1/2 teaspoon Pumpkin pie spice (plus extra for dusting)
Instructions
- In a small mixing bowl or a large glass measuring cup, combine the heavy cream, milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Whisk these ingredients together until the pumpkin puree is fully incorporated and the mixture is a consistent pale orange color. Ensure there are no large clumps of pumpkin left in the liquid.
- Use a handheld milk frother to aerate the mixture. Place the frother just below the surface of the liquid and turn it on. Move it up and down for about 30 to 60 seconds until the cream doubles in volume and becomes thick and foamy. You want a consistency that is pourable but thick 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 for two minutes.
- Fill two tall glasses with ice cubes. Pour one cup of cold brew coffee into each glass, leaving about two inches of space at the top. Gently pour the prepared pumpkin cream foam over the back of a spoon onto the top of the cold brew. The foam should float beautifully on top and slowly swirl down into the coffee. Finish with a light dusting of pumpkin pie spice for that professional coffee shop look.
- Cook Time: 10 minutes