Instructions
In a food processor or blender combine everything except for the cold brew.
Blend until smooth and pumpkin puree is dissolved. Mixture should be thick, but not as thick or fluffy as whipped cream. If too thick, add additional milk and stir until it reaches the consistency you prefer.
Fill your glass with ice and cold brew, leaving room at the top for the pumpkin cold foam.
Pour cold foam over the top. Sprinkle with a light dusting of extra pumpkin pie spice, if desired.
Serve immediately.
Tips & Notes:
This pumpkin cold foam is delicious on a variety of coffee drinks, such as an iced latte, shaken espresso, or iced coffee.
The texture of the cold foam should be a bit like melted whipped cream. It won’t be as stiff or thick as traditional whipped cream, but it does start to thicken up some.
Use sugar free vanilla coffee syrup in place of the honey or maple to make this recipe keto friendly.
Nutrition Information:
Serving: 1glass| Calories: 294kcal (15%)| Carbohydrates: 19g (6%)| Protein: 3g (6%)| Fat: 23g (35%)| Saturated Fat: 14g (88%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 6g| Cholesterol: 71mg (24%)| Sodium: 38mg (2%)| Potassium: 358mg (10%)| Fiber: 1g (4%)| Sugar: 16g (18%)| Vitamin A: 3311IU (66%)| Vitamin C: 1mg (1%)| Calcium: 120mg (12%)| Iron: 1mg (6%)
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