Iced Pumpkin Cream Latte
Happy Friday!
Autumn is up on us and I love me a good pumpkin spice latte as much as any other basic b out there. But who wants to pay for an overpriced drink at Starbucks when you can make it at home? Lol me, only out of convenience. But the other times, I make it at home. It tastes much better with an actual pumpkin flavor and it is way cheaper!
This is a mix of Pumpkin Spice Latte and Pumpkin Cream Cold Brew. You can make the pumpkin cream (which tastes like actual pumpkin) ahead of time and then when you are having an espresso or cold brew or coffee, top it off with the pumpkin cream!
Recipe | Serving Size: 1
Ice
Vanilla Syrup or Maple Syrup - 1-2 tsp
Espresso or Strong Coffee - 4 oz
Pumpkin Cream
Pumpkin Pie Spice
Fill a tall glass halfway with ice. Add vanilla syrup, then espresso. Top it off with as much pumpkin cream as you like. Dust some more pumpkin spice.
How to make Pumpkin Cream
Pumpkin Puree - 1/8 cup
Heavy Cream - 1/4 cup
Skim Milk - 1/4 cup
Vanilla Syrup or Maple Syrup - 2 tsp
Sea Salt - just a pinch
Pumpkin Spice - 1/2 tsp
In a mixing jug, combine everything. Using a small handheld whisk or a milk frother whip/whisk the mix until it’s thick and creamy.
Helpful Notes
You can add more coffee, less pumpkin cream or less coffee, more pumpkin cream — totally depends on your preference. I like half coffee and half cream because that pumpkin cream is deeeeeelicious!
You could omit the skim milk if you prefer the cream to be thicker and do a pumpkin cream cold brew instead.
If you prefer a healthy version, here some good substitutes
Coconut cream or cashew cream instead of heavy cream.
Plant-based milk instead of skim milk.
Monk fruit syrup instead of vanilla/maple syrup.
