Iced Pumpkin Spice Latte + Pumpkin Cold Brew

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! 

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