Description

A cozy autumn beverage combining smooth cold brew coffee with a homemade pumpkin spice syrup and topped with a light, airy vanilla sweet cream foam.

Ingredients

Scale

1 cup coarse ground coffee (medium-dark roast)
4 cups cold filtered water
2 tablespoons 100% pumpkin puree
1 teaspoon pumpkin pie spice
1 tablespoon maple syrup
2 tablespoons water (for syrup)
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon powdered sugar
1 teaspoon vanilla extract
Ice cubes
Extra pumpkin spice for garnish

Instructions

Mix coarse ground coffee and cold water in a large jar or pitcher. Cover and refrigerate for 12-24 hours.
Strain the coffee mixture through a cheesecloth-lined sieve or coffee filter into a clean bottle. Discard grounds.
In a small saucepan, combine pumpkin puree, maple syrup, pumpkin pie spice, and 2 tablespoons of water. Heat over low heat for 2-3 minutes until warm and smooth. Let cool slightly.
In a blender or milk frother, combine heavy cream, whole milk, powdered sugar, and vanilla extract. Blend on high for 30-45 seconds until thick but pourable.
Fill a glass with ice cubes.
Pour 1 cup of cold brew concentrate into the glass.
Add 1-2 tablespoons of pumpkin spice syrup and stir.
Slowly spoon the vanilla sweet cream foam over the back of a spoon onto the coffee surface.
Dust lightly with extra pumpkin spice and serve immediately.

Notes

Ensure heavy cream and milk are cold for best foam stability. If pumpkin puree is chunky, strain the syrup through a fine mesh sieve. Cold brew concentrate can be stored in the fridge for up to two weeks. The foam is best made fresh.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Beverage
Cuisine: American

Nutrition

Serving Size: 1 tall glass
Calories: 180
Sugar: 14
Sodium: 25
Fat: 10
Saturated Fat: 6
Carbohydrates: 18
Fiber: 1
Protein: 4

Keywords: pumpkin cold brew, vanilla foam, fall coffee recipe, pumpkin spice drink, homemade cold brew, autumn breakfast