- ½ cup heavy cream
- 1 tablespoon canned pumpkin
- 1 tablespoon powdered sugar
- 1 tablespoon Nielsen Massey Pure Vanilla Bean Paste
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- ½ teaspoon ground cinnamon
Directions
Combine all the ingredients in a medium bowl or 2-cup liquid measuring cup and whisk with a handheld milk frother for 20-30 seconds until thick and foamy. Alternately, use an electric frother on the non-heating setting. Immediately pour pumpkin cold foam on top of iced coffee.
Notes
- This recipe doubles nicely. To make more servings, a blender works well.
- To keep canned pumpkin fresh after opening, freeze tablespoons in ice cube trays and transfer to an airtight container once frozen. To use, let pumpkin cubes thaw overnight in the refrigerator or let thaw at room temperature for 10 minutes.
- 120 grams heavy cream
- 15 grams canned pumpkin
- 7 grams powdered sugar
- 15 grams Nielsen Massey Pure Vanilla Bean Paste
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- ½ teaspoon ground cinnamon
Directions
Combine all the ingredients in a medium bowl or 2-cup liquid measuring cup and whisk with a handheld milk frother for 20-30 seconds until thick and foamy. Alternately, use an electric frother on the non-heating setting. Immediately pour pumpkin cold foam on top of iced coffee.
Notes
- This recipe doubles nicely. To make more servings, a blender works well.
- To keep canned pumpkin fresh after opening, freeze tablespoons in ice cube trays and transfer to an airtight container once frozen. To use, let pumpkin cubes thaw overnight in the refrigerator or let thaw at room temperature for 10 minutes.
