Description
A quick, 5-minute iced coffee topped with a creamy, spiced pumpkin and caramel foam. This easy recipe captures the cozy flavors of a pumpkin spice latte without the wait or cost.
Ingredients
Scale
- 1–2 cups Cold Brew Coffee
- ½ cup Heavy whipping cream
- 2 tablespoons Pumpkin puree
- 2 tablespoons Milk (whole or oat)
- ½ teaspoon Pumpkin pie spice
- ½ teaspoon Vanilla extract
- 1–2 teaspoons Sugar or Maple Syrup
- Ice Cubes
- Caramel Sauce (for drizzling)
Instructions
- Fill a glass with ice cubes and pour cold brew coffee over the ice until the glass is about ¾ full. Set aside.
- In a small blender or mixing bowl, combine heavy cream, pumpkin puree, milk, pumpkin pie spice, vanilla, and sugar.
- Pulse the blender 3-4 times (or whisk vigorously by hand) until the mixture is frothy and slightly thickened, resembling liquid yogurt. Do not over-blend into stiff whipped cream.
- Slowly pour the pumpkin foam over the back of a spoon onto the iced coffee to create a distinct layer on top.
- Drizzle caramel sauce over the foam in a zigzag pattern and sprinkle with a tiny amount of extra pumpkin pie spice for aroma.
- Serve immediately with a straw.
Notes
Ensure the coffee is completely chilled; hot coffee will melt the foam instantly. Do not use pumpkin pie filling, as it contains added sugars and thickeners that will make the foam gluey. For a dairy-free version, substitute heavy cream with chilled full-fat coconut cream. Chill the cream for 15 minutes before blending for better stability.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 280
- Sugar: 18
- Sodium: 50
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 22
- Protein: 3
Keywords: pumpkin spice latte, cold foam, iced coffee, fall recipes, pumpkin cream, caramel coffee, easy breakfast drink, dairy-free option