Pumpkin Cold Foam Cold Brew

5 from 1 vote

3/4 cup Dark Brown Sugar
1/4 cup Pumpkin Puree
3/4 cup Water
2 tsp Pumpkin Pie Spice (equal parts cinnamon, nutmeg, ginger, cloves, allspice)

2 tsp Pumpkin Syrup
1.5 oz Heavy Cream or BARISTA BLEND Milk Substitute (In true MOM fashion, I use a baby bottle to measure the ounces)

Combine all ingredients and add to a saucepan. Tip: I like to just mix them in the saucepan already instead of a separate bowl because who needs the extra dishes.
Start on high heat, bring to a boil, then lower to medium and let simmer until it appears glossy, about 7-10 minutes. (Less time for a thinner syrup, more time for a thicker syrup.)
Pour into a glass jar and store in the refrigerator.

Truly, the ingredient list amounts for this are just a suggestion.
Pour about 1-2 oz of heavy cream into a glass and add as much pumpkin syrup as your heart desires.
Froth! If you use a hand frother, go until soft peaks form - if you froth for too long you may end up with whipped cream (although - is this even a bad thing?). To thin the foam, add a splash of 2% milk.
For a stand alone electric frother, just throw in the ingredients and be sure to use the cold setting.
For my non-dairy ladies (and lads) you can use oat or almond milk but it has to be a “barista” blend! Expect a thinner foam with dairy substitutes (the barista blend will foam up so much better than the regular kind).

Pour your favorite kind of cold coffee over ice with a splash of vanilla or sugar-free vanilla syrup.
Top with cold foam.
For extra flair, sprinkle some pumpkin pie spice or cinnamon or brown sugar/cane sugar crystals on top!