Ingredients:

  • 1 cup (240ml) cold brew coffee or chilled espresso
  • 1 tbsp (15ml) pure maple syrup
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 cup (150g) ice cubes
  • 2 tbsp (30ml) heavy cream
  • 2 tbsp (30ml) 2% milk
  • 1 tbsp (15g) unsweetened pumpkin puree
  • 1 tbsp (15ml) maple syrup
  • 1/4 tsp (1g) pumpkin pie spice
  • 1 pinch (0.5g) salt

Instructions:

  1. Pour the cold brew coffee or chilled espresso into a glass.
  2. Stir in the maple syrup and vanilla extract until the liquid is homogenous.
  3. Fill the glass with ice cubes, leaving about two inches of space at the top for the cream.
  4. In a small bowl or measuring cup, combine the heavy cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, and a pinch of salt.
  5. Insert a handheld frother at a slight angle and whisk on high for 20–30 seconds until the mixture thickens into a velvety, soft-peak consistency.
  6. Slowly pour the pumpkin cream cold foam over the iced coffee.
  7. Dust the top with a pinch of pumpkin pie spice for a professional finish.