Honey Cinnamon Cold Brew with Pumpkin Cream Cold Foam
Honey cinnamon cold brew with pumpkin cream cold foam made by stirring honey and cinnamon into cold brew over ice and topping with a homemade pumpkin cream cold foam made from a quick pumpkin sauce, heavy whipping cream, milk, and vanilla frothed until thick and velvety. The pumpkin sauce comes together in minutes on the stove and keeps in the fridge all week so you can make this fall coffee drink every single morning with almost zero effort.
Ingredients
- 1 cup cold brew
- 1 Tbs honey
- ¼ tsp cinnamon
- ½ cup Pumpkin Cream Cold Foam
Pumpkin Cream Cold Foam
- 2 Tbs Pumpkin Sauce
- ⅓ cup heavy whipping cream
- 2 Tbs whole milk
- 1 tsp vanilla
Pumpkin Sauce
- 1 – 14oz can sweetened condensed milk
- 1 cup pumpkin puree
- 1 Tbs cinnamon can also sub these spices for 1 Tbs pumpkin pie spice
- ¼ tsp nutmeg
- ¼ tsp allspice
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 tsp vanilla
Instructions
Make the pumpkin sauce:
- In a sauce pan over medium heat, combine, all the ingredients stirring constantly until bubbly.
- Remove from heat and transfer to a jar or bowl and let cool completely in the fridge. (This can be kept and used for pumpkin cream cold foam throughout the week!)
Make the Cold Brew:
- If you’re making your cold brew at home, brew 3-4 cups of coffee and while hot, stir in a generous serving of honey and stir to dissolve. Wait until it cools then keep in fridge overnight.
- If you’re buying cold brew at the store then skip step 3 and mix equal parts honey and hot water stirring until honey is dissolved and then use this syrup in your cold brew.
- In a small but tall measuring cup or bowl combine all the ingredients for the pumpkin cream cold foam. Use a hand frother to mix until combined and frothy. Mixture should be thick and creamy.
Assemble:
- Fill a cup half way with ice.
- Pour in cold brew and sprinkle with cinnamon.
- Top with pumpkin cream cold foam and another sprinkle of cinnamon
- Sip and enjoy!