Iced Pumkin Latte with seasonal cold foam
I want it to be fall, but the weather has other plans. So here’s a drink when you’re feeling seasonal but also sweaty: and iced pumpkin spice latte.
I’ve said it before, but I’m not a huge cinnamon and coffee girly. Love cinnamon. Love coffee. But together it just doesn’t jive for me.
UNLESS it’s iced. Which is also odd because I mostly don’t like iced coffee. But I love an iced Miel. Don’t try to make sense of it. I don’t even personally get it.
Anyway, I’m rambling.
This is great if you only like iced cinnamon coffee! It’s actually delicious. I made my pumpkin creamer (with an egg yolk because nutrients!) then made a pumpkin spice cold foam to top it. It’s *chef’s kiss.*
If my cold foam doesn’t look very foamy in the pictures it’s because I forgot to take pictures when I first made it. Then when I made these a second time, my frother died and I have zero clues where the charger is. I’m surviving, folks.
I hope you love this on these annoyingly hot days!
Iced Pumpkin latte with seasonal cold foam
Ingredients:
ice
coffee
seasonal cold foam
Seasonal Cold Foam Creamer:
1/3 cup raw cream (Just pour the cream off the top of your milk once it has risen. It’ll be creamy enough to do the job.)
1 tablespoon ish of maple syrup (more or less to taste; I did less)
1 teaspoon vanilla or vanilla bean paste
1/2 teaspoon pumpkin pie spice
pinch of salt
Instructions:
To make the cold foam, put everything in a liquid measuring cup. Froth with an hand frother until nice and foamy. Should only take a minute or two.
To assemble the coffee, put ice in a glass until almost full. Pour in your desired amount of both coffee and pumpkin creamer. Top with cold foam. Sip, enjoy, and (probably this week) sweat while thinking of fall.
