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Easy Maple Pumpkin Cold Foam Latte Recipe

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A cozy homemade latte featuring a velvety maple pumpkin cold foam that sits perfectly on top of warm coffee. This quick and easy recipe captures the essence of fall with simple ingredients and a secret cottage cheese trick for the creamiest foam.

Ingredients

Scale
  • 1 cup strong brewed coffee or 2 shots of espresso
  • 2 tablespoons pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon maple syrup (real maple syrup)
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 cup milk of your choice (whole milk recommended)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy cream (or full-fat coconut cream for dairy-free)
  • 2 tablespoons cottage cheese (small-curd, full-fat)
  • 1 tablespoon maple syrup (for cold foam)
  • 1 tablespoon pumpkin puree (for cold foam)
  • 1/4 teaspoon pumpkin pie spice (for cold foam)
  • Pinch of salt

Instructions

  1. Brew your coffee: Brew 1 cup of strong coffee or pull 2 shots of espresso. Set aside in your favorite mug.
  2. Make the pumpkin coffee base: In a small saucepan over medium-low heat, combine 2 tablespoons pumpkin puree, 1 tablespoon maple syrup, 1/4 teaspoon pumpkin pie spice, and 1/4 cup milk. Whisk constantly until smooth and steaming (about 2-3 minutes). Do not let it boil. Remove from heat and stir in 1/2 teaspoon vanilla extract.
  3. Combine the coffee and pumpkin mixture: Pour the warm pumpkin mixture into your brewed coffee and stir gently until fully combined. Taste and adjust sweetness if needed.
  4. Blend the cold foam ingredients: In a blender, combine 1/4 cup heavy cream, 2 tablespoons cottage cheese, 1 tablespoon maple syrup, 1 tablespoon pumpkin puree, 1/4 teaspoon pumpkin pie spice, and a pinch of salt. Blend on high for 30-45 seconds until completely smooth and thickened (like melted ice cream). Scrape down sides halfway through if needed.
  5. Froth the cold foam: Pour the blended mixture into a tall cup or jar and use a milk frother for 20-30 seconds until it doubles in volume and becomes thick and fluffy. Alternatively, blend on high for another 15 seconds. The foam should be thick enough to hold a spoon upright.
  6. Assemble your latte: Pour the coffee and pumpkin mixture into your serving mug, leaving about an inch of space at the top. Gently spoon the cold foam on top, using the back of a spoon to spread it evenly. Do not pour it—spooning keeps the layers distinct.
  7. Garnish and serve: Sprinkle a pinch of pumpkin pie spice or cinnamon on top. Optionally, drizzle a tiny bit of maple syrup over the foam. Serve immediately.

Notes

The cottage cheese is the secret to a stable, creamy cold foam. Make sure to blend it until completely smooth to avoid lumps. For best results, use cold heavy cream straight from the fridge. If the cold foam is too thin, chill it in the freezer for 5 minutes before frothing. The pumpkin coffee base is best made fresh; the cold foam can be stored in the fridge for up to 3 days and re-frothed before use.

Nutrition

Keywords: pumpkin latte, maple pumpkin, cold foam, fall coffee, pumpkin spice, homemade latte, easy latte recipe

Find it online: https://lenatable.com/easy-maple-pumpkin-cold-foam-latte-recipe/