Ingredients:

  • 1 cup (240ml) Cold brew coffee
  • 1 tbsp (15ml) Vanilla syrup
  • 1 cup (150g) Ice cubes
  • 3 tbsp (45ml) Heavy cream
  • 2 tbsp (30ml) Half and half
  • 1 tbsp (15g) Pumpkin puree
  • 1 tbsp (15ml) Maple syrup
  • 1/4 tsp (0.5g) Pumpkin pie spice

Instructions:

  1. Fill a 16 oz glass with ice cubes. Pour in the cold brew coffee and stir in the vanilla syrup until fully incorporated.
  2. In a separate small jar or measuring cup, combine the heavy cream, half and half, pumpkin puree, maple syrup, and pumpkin pie spice.
  3. Use a handheld frother for 20–30 seconds until the mixture is thick, foamy, and holds a soft peak.
  4. Slowly pour the pumpkin cream over the top of the cold brew to create a distinct layered effect.