Description
This cool, creamy, and warmly spiced pumpkin fall favorite is now at your fingertips!
Ingredients
- 6 ounces cold brew coffee
- 2–4 teaspoons brown sugar simple syrup (see below for recipe)
For the pumpkin cream cold foam:
- 2 teaspoons brown sugar simple syrup
- 2 teaspoons canned pumpkin puree
- 2 tablespoons heavy cream or dairy free heavy cream ( Silk makes a dairy free heavy cream or use canned coconut cream – note: this is not the same as coconut milk)
- 1 tablespoon milk or dairy free milk alternative (extra creamy oat milk recommended)
- 1/4 teaspoon cinnamon
Special Equipment:
Milk frother wand or electric milk frother (purchase my amazon pick HERE)
Instructions
Brown Sugar Simple Syrup:
Heat 1/4 cup water and 1/4 cup brown sugar in a small saucepan on the stove over low-medium heat and stir until sugar crystals are dissolved (about 2 minutes). Take off the heat and pour into a heat safe mason jar or other vessel of choice. Cool the syrup slightly before adding to the cold foam mixture. This will keep in the refrigerator for up to 2 weeks and is enough to make several more drinks.
Notes
Feel free to eyeball your ice and cold brew coffee amounts. Just realize if you’re using something larger than a 16 oz glass or less ice, it won’t fill it all the way to the top which, luckily, doesn’t affect the taste at all 😉 The measurements are included for those that want them and can be used as a general guideline.
Sweeten to your taste. If the max amount I listed above doesn’t meet your preferences, add more, stir, and taste. Once you find your sweet spot, you’ll know exactly how to make it next time.
Dairy Free option: Use Silk dairy free heavy cream or canned coconut cream and a dairy free milk alternative for the cold foam. I have found extra-creamy oatmilk varieties are great for this!