Description
A cozy and easy homemade iced coffee with rich pumpkin spice cream cold foam, perfect for fall mornings or anytime you crave seasonal flavors without the fuss.
Ingredients
Scale
- 1 cup (240ml) cold brew coffee
- ½ cup (120ml) milk or milk alternative (whole milk, oat, or almond milk)
- ⅓ cup (80ml) heavy cream
- 2 tablespoons (30g) pumpkin puree (canned, not pumpkin pie filling)
- 2 tablespoons (30ml) maple syrup
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- Ice cubes as needed
- Optional: cinnamon stick or ground cinnamon for sprinkling
- Optional: pinch of instant espresso powder
Instructions
- Prepare the pumpkin spice cream: In a blender or mixing bowl, combine heavy cream, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Blend or whisk vigorously until the mixture thickens slightly and becomes frothy.
- Brew or pour your cold brew coffee: Fill a large glass with ice cubes, then pour in cold brew coffee. Add a splash of water or milk if desired to mellow the taste.
- Layer the cream foam over the coffee: Slowly spoon or pour the pumpkin spice cream cold foam over the iced coffee, allowing it to float on top.
- Serve and enjoy: Optionally sprinkle cinnamon or extra pumpkin pie spice on top. Stir gently before drinking.
Notes
Use cold ingredients for best foam texture. You can prepare the pumpkin spice cream a day ahead and store in the fridge. If you don’t have a blender, shake the cream mixture in a jar vigorously for 1-2 minutes. Adjust sweetness and spice to taste. For dairy-free, substitute heavy cream with full-fat coconut milk and milk with oat milk.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 large glass
- Calories: 200
- Sugar: 8
- Sodium: 50
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 10
- Protein: 3
Keywords: pumpkin spice, iced coffee, cold foam, fall drink, homemade coffee, pumpkin cream, seasonal beverage