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Creamy Whipped Pumpkin Spice Cold Foam Latte

creamy whipped pumpkin spice cold foam latte - featured image

A cozy fall-inspired latte featuring a light and airy whipped pumpkin spice cold foam atop iced espresso or strong coffee. Perfect for crisp mornings or a peaceful break.

Ingredients

Scale
  • 1/2 cup (120 ml) cold milk (whole milk preferred, or oat/almond milk for dairy-free)
  • 2 tbsp (30 ml) pumpkin puree (pure pumpkin, not pie filling)
  • 1 tsp pumpkin spice (blend of 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ground ginger, pinch of ground cloves)
  • 1 tbsp (15 ml) simple syrup or maple syrup (adjust sweetness to taste)
  • 1 shot (30 ml) espresso or 1/2 cup (120 ml) strong brewed coffee, cooled
  • Ice cubes (about 1 cup / 240 ml)

Instructions

  1. Brew one shot (about 30 ml) of espresso or 1/2 cup (120 ml) of strong coffee. Pour into a tall glass filled with about 1 cup (240 ml) of ice cubes. Set aside.
  2. In a small mixing bowl, combine 1/2 cup (120 ml) cold milk, 2 tbsp (30 ml) pumpkin puree, 1 tsp pumpkin spice, and 1 tbsp (15 ml) simple syrup or maple syrup.
  3. Whisk or froth vigorously until the mixture becomes light and airy with soft peaks—about 2 to 3 minutes with a frother, or 4 to 5 minutes by hand.
  4. Slowly spoon the whipped pumpkin spice cold foam over the iced espresso, allowing it to float on top.
  5. Optionally, sprinkle a pinch of pumpkin spice on top for extra aroma.
  6. Serve immediately and sip through the foam first, then mix gently to enjoy the full flavor.

Notes

Use cold milk for better foam texture. Stop frothing as soon as soft peaks form to avoid watery foam. Whole milk creates the creamiest foam; oat milk is a good dairy-free alternative. Adjust sweetness gradually. Foam can be made ahead but is best fresh. Espresso can be brewed ahead and chilled. For vegan version, use oat or almond milk and maple syrup.

Nutrition

Keywords: pumpkin spice latte, cold foam latte, fall drink, pumpkin latte, iced coffee, whipped foam, seasonal beverage