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:
- 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.
- Remove from heat and chill until ready to use. (Optional: Strain the mixture using a fine mesh strainer.)
For the Pumpkin Cold Foam:
- 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.
- 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:
- Add the cold brew to a drinking glass.
- Add 2-3 teaspoons of the pumpkin pie syrup. Stir to combine.
- Add ice cubes to desired taste.
- Top with the frothed pumpkin cold foam. Enjoy!