Ingredients:

  • 4 cups (950ml) cold brew coffee
  • 4 tbsp (60ml) simple syrup or maple syrup (optional)
  • 4 cups (950ml) ice cubes
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) 2% milk
  • 3 tbsp (45g) pumpkin puree
  • 2 tbsp (30ml) maple syrup
  • 1/4 tsp (1g) pumpkin pie spice
  • 1 pinch (0.5g) ground cinnamon

Instructions:

  1. Fill four tall glasses nearly to the top with ice cubes.
  2. Pour 1 cup (240ml) of cold brew coffee into each glass. If desired, stir in 1 tablespoon (15ml) of syrup per glass until fully integrated.
  3. In a small mixing pitcher or mason jar, combine the heavy cream, 2% milk, pumpkin puree, maple syrup, pumpkin pie spice, and cinnamon.
  4. Whisk the mixture using a handheld frother on high for 30–60 seconds, or seal the mason jar tightly and shake vigorously for 60 seconds, until the mixture doubles in volume and reaches a thick, pourable consistency.
  5. Slowly pour the pumpkin cream over the top of each cold brew glass, allowing the foam to sit as a distinct layer.
  6. Finish with a light dusting of ground cinnamon for a professional presentation.