PrintIced Pumpkin Cream Latte with Homemade Pumpkin Foam Recipe for Fall Delight
A delicious and refreshing iced pumpkin cream latte topped with homemade pumpkin foam, perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Beverage
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup brewed coffee
- 1/2 cup milk of choice
- 1/4 cup pumpkin puree
- 2 tablespoons sugar or sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- Ice cubes
- Whipped cream (optional)
Instructions
- Brew a cup of your favorite coffee and let it cool.
- In a separate bowl, mix pumpkin puree, sugar, vanilla extract, and pumpkin spice until well combined.
- In a glass, add ice cubes and pour the cooled coffee over the ice.
- Add the milk to the coffee and stir well.
- Top the latte with the pumpkin mixture and stir gently.
- If desired, add whipped cream on top and sprinkle with additional pumpkin spice.
Notes
- For a dairy-free version, use almond or oat milk.
- Adjust sweetness according to your preference.
- Store any leftover pumpkin puree in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg