Iced Pumpkin Spice Latte + Pumpkin Cold Brew

Homemade pumpkin pie syrup made with real pumpkin and spices for a decadent drink!


For the Sugar-Free Pumpkin Spice Syrup:

  • 1/2 cup Pumpkin Puree
  • 1/4 cup Purecane Brown Sweetener 
  • 3/4 cup Water
  • 1 tsp. Pumpkin Pie Spice

For the Pumpkin Cold Foam:

  • 1/2 cup Heavy Cream
  • 1/4 cup Whole Milk
  • 2 tbsp. Pumpkin Puree
  • 2 tbsp. Purecane Brown Sweetener
  • 1/2 tsp. Pumpkin Pie Spice
  • Pinch of Salt

For the Iced Latte:

  • 6 oz. Cold Brew Coffee, for serving
  • Ice Cubes, for serving


For the Sugar-Free Pumpkin PiSpicee Syrup:

  1. Combine all ingredients into a small saucepan over medium-high heat. Whisk to combine. Bring to a boil then simmer on low for 5 minutes. 
  2. Remove from heat and chill until ready to use. (Optional: Strain the mixture using a fine mesh strainer.)

For the Pumpkin Cold Foam:

  1. Mix all ingredients together in a bowl. Transfer to a mason jar or air tight container to store in the fridge up to 4 days. 
  2. When ready to use, use a hand-held frother to whisk 2 tablespoons of the cold foam mixture until thick and creamy, about 1-2 minutes. 

For the Iced Latte:

  1. Add the cold brew to a drinking glass. 
  2. Add 2-3 teaspoons of the pumpkin pie syrup. Stir to combine. 
  3. Add ice cubes to desired taste. 
  4. Top with the frothed pumpkin cold foam. Enjoy!