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Pumpkin Cream Cold Foam Latte

A perfectly balanced iced latte topped with velvety pumpkin-infused cold foam, made with precise ratios for a cozy fall treat.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Beverage
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 double shot of espresso about 2 oz or 60 ml
  • 1 cup ice cubes
  • 8 oz 240 ml whole milk (or oat milk for dairy-free)
  • 2 tablespoons heavy cream
  • 1 tablespoon pumpkin puree not pie filling
  • 1 teaspoon maple syrup or brown sugar
  • ¼ teaspoon pumpkin pie spice
  • Pinch of salt

Equipment

  • espresso machine or Moka pot
  • milk frother (handheld or electric)
  • tall glass
  • measuring spoons
  • small bowl

Method
 

  1. Brew a double shot of espresso (or strong coffee using a moka pot) and let it cool slightly.
  2. Fill a tall glass with ice cubes and pour the espresso over the ice.
  3. In a small bowl, combine heavy cream, pumpkin puree, maple syrup, pumpkin pie spice, and salt. Whisk until smooth.
  4. Pour the cold milk into a frother and froth until thick and velvety (about 30 seconds). If using a handheld frother, tilt the cup and froth until doubled in volume.
  5. Gently fold the pumpkin mixture into the frothed milk until just combined. Do not overmix—you want a marbled effect.
  6. Spoon the pumpkin cream cold foam over the iced espresso. Serve immediately.

Notes

The cold foam will settle over time; enjoy within 10 minutes. For a hot version, steam the milk and pumpkin mixture together, then pour over espresso. Store leftover pumpkin cream in the fridge for up to 3 days—re-froth before using. Handle hot espresso and steam wand carefully to avoid burns.