Pumpkin cold foam

Made to sit on top of your iced latte or matcha like a cloud of creamy fluff, cold foam is the greatest invention to see iced lattes. It’s lighter than whipped cream, yet adds creaminess and body to your drink. It makes my mornings that much brighter! Add to cold brews for a touch of cream or iced lattes for something extra special.

Ingredients:

You’ll need a small handheld electric whisk.

Pumpkin syrup:

1 can pumpkin puree, or 500g roasted pumpkin, mashed into a puree

2 cups sugar, granulated

2 cups water

2 tsp pumpkin spice (or homemade 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cardamom, 1/8 tsp cloves, 1/8 tsp all-spice)

Cold Foam:

per drink:

4 tbsp barista style non-dairy milk, shelf stable

1 tbsp heavy cream/ whipping cream

2 tbsp pumpkin syrup

optional: a dash of turmeric, for color

Method:

To make the pumpkin syrup: add all ingredients together in a small pot or pan and bring to a simmer as you gently stir. Once the sugar is completely dissolved, turn off the heat. Let cool slightly. Strain through a fine mesh strainer and discard the pulp. Store the syrup in the fridge.

To make the cold foam: add milk, cream, syrup and a touch of turmeric to a glass and whip using an electric whisk. It should fluff up in a matter of moments. Pour over your iced latte or matcha and it should sit on top like a cloud!