Iced Pumpkin Spice Latte + Pumpkin Cold Brew

My favorite Iced Pumpkin Spice Latte + Pumpkin Cold Brew recipe that's made with real pumpkin, and sweetened with Purecane sweetener for a low calorie but decadent drink. So tasty and ready to go in minutes!

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How to make homemade Sugar-Free Pumpkin Spice Syrup for coffee?

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

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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.)

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What is Purecane?

Purecane Baking Sweeteners (aka fermented sugarcane Reb M) are zero-calorie and low-glycemic sweeteners that can be used in replacement of normal sugars to reduce your intake of sugar, calories, and carbohydrates in your daily diet.

What makes them different than other brands is that it is naturally derived from sugarcane for the healthiest, best-tasting sweeteners that have NO impact on blood sugar levels, no artificial chemicals, and no weird aftertaste!

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How is Purecane made?

Purecane sweeteners are naturally derived from sugarcanes for an all-natural sweet addition to your baking pantry essentials.

• All Natural
• Diabetes-friendly
• Zero Carbs
• Zero Calorie
• Vegan
• Kosher

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How to make homemade 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

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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. 

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Can you save cold foam?

Store leftover foam in a glass jar with a lid in the fridge up to 2 days. You may just need to refresh it slightly before serving again.

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How to store homemade pumpkin spice syrup?

Store in a glass jar with a lid in the fridge up to 6 days.

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Pro Tip: If you find your pumpkin spice syrup too thick and lumpy, I recommend straining it with a fine mesh strainer.

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Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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