Description
A homemade 5-minute cold foam latte featuring creamy brown sugar syrup, pumpkin spice, and a rich cold brew base, offering a cheaper and cleaner alternative to coffee shop drinks.
Ingredients
- For the Brown Sugar Syrup: ½ cup (100g) light brown sugar, ½ cup (120ml) water, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract
- For the Cold Foam: ¼ cup (60ml) heavy whipping cream (cold), 1 tablespoon vanilla syrup, ½ teaspoon pumpkin pie spice
- For the Latte Base: 1.5 cups (350ml) cold brew coffee, ½ cup (120ml) milk (whole or oat), ice cubes, whipped cream (optional), extra pumpkin pie spice for garnish
Instructions
- Combine brown sugar, water, pumpkin pie spice, and vanilla extract in a small saucepan over medium heat. Stir constantly until sugar dissolves (3-4 minutes). Do not boil vigorously. Remove from heat and let cool completely.
- Pour cold heavy cream into a bowl. Add vanilla syrup and ½ teaspoon pumpkin pie spice. Whip with a handheld frother or French press until soft peaks form (1-2 minutes). Do not over-whip.
- Fill a tall glass with ice cubes. Pour in cold brew coffee and milk. Stir gently to combine.
- Spoon the cold foam generously over the iced coffee. Top with optional whipped cream and a sprinkle of pumpkin pie spice.
- Serve immediately for the best texture contrast.
Notes
Make the brown sugar syrup ahead of time and store in the fridge for up to two weeks. Ensure all ingredients (cream, milk, coffee) are very cold to prevent the foam from melting. If using regular brewed coffee, chill it overnight. For a dairy-free version, use full-fat coconut cream for the foam and oat or soy milk for the base.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 180
- Sugar: 20
- Sodium: 15
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 24
- Protein: 4
Keywords: pumpkin spice latte, cold foam, homemade coffee, autumn recipe, iced latte, brown sugar syrup, dairy-free option