Cold Brew Pumpkin Latte with Maple Syrup

Instructions:

1. Pour the chilled cold brew coffee into two glasses. Stir in the vanilla extract and 2 tablespoons of maple syrup until fully incorporated.
2. Fill the glasses 3/4 of the way with ice cubes to keep the drink chilled.
3. In a small bowl or mason jar, combine the heavy cream, pumpkin puree, 1 tablespoon of maple syrup, pumpkin pie spice, and cinnamon.
4. Use a handheld milk frother for 30-60 seconds (or a high-speed blender for 20 seconds) until the mixture becomes a thick, velvety foam with soft peaks.
5. Slowly pour the pumpkin spice foam over the top of the cold brew, allowing it to cascade down the sides.
6. Garnish with a light dusting of ground cinnamon.