Creamy Pumpkin Cold Foam Iced Latte Recipe with Halloween Cinnamon Sprinkles
A seasonal iced latte featuring a light, creamy pumpkin-infused cold foam topped with cinnamon sprinkles, perfect for a cozy yet refreshing fall treat without excessive sweetness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 2 shots (60 ml) freshly brewed espresso or ½ cup (120 ml) strong brewed coffee
- ¾ cup (180 ml) cold whole milk or dairy alternative (oat milk recommended for plant-based)
- 2 tablespoons (30 g) pumpkin puree (use pure pumpkin, not pumpkin pie filling)
- 1 tablespoon (15 ml) maple syrup or honey
- ½ teaspoon (1 g) ground cinnamon (plus extra for sprinkling)
- ½ teaspoon (2.5 ml) vanilla extract
- Ice cubes (enough to fill glass)
- Optional: pinch of nutmeg or pumpkin pie spice
- For Halloween cinnamon sprinkles: 1 teaspoon cinnamon sugar (cinnamon + granulated sugar), plus optional mini edible Halloween-themed sprinkles or colored sugar crystals
Instructions
- Brew about 2 shots (60 ml) of espresso or ½ cup (120 ml) of strong brewed coffee. Pour into a serving glass filled with ice to chill (3-5 minutes).
- In a small bowl or jar, combine ¾ cup (180 ml) cold milk, 2 tablespoons (30 g) pumpkin puree, 1 tablespoon (15 ml) maple syrup, ½ teaspoon (1 g) ground cinnamon, and ½ teaspoon (2.5 ml) vanilla extract. Whisk until smooth and well blended.
- Use a milk frother or handheld whisk to whip the pumpkin milk mixture until it doubles in volume and forms a creamy, airy foam with soft peaks (1-2 minutes).
- Gently spoon or pour the cold foam over the iced espresso, creating a distinct creamy layer on top.
- Sprinkle a pinch of cinnamon sugar over the foam, adding mini Halloween sprinkles if desired.
- Serve immediately with a straw or stir gently to combine layers.
Notes
Use cold milk for better frothing. Avoid over-whipping to prevent turning foam into whipped cream. Chill pumpkin milk mixture if foam is too liquidy. Maple syrup can be substituted with agave nectar or honey. Store pumpkin milk base in fridge up to 24 hours, but assemble latte fresh to maintain foam texture.
Nutrition
- Serving Size: 1 glass (about 8-10
- Calories: 135
- Sugar: 15
- Sodium: 70
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 1.5
- Protein: 5
Keywords: pumpkin cold foam, iced latte, pumpkin spice latte, Halloween coffee, pumpkin latte, cold foam coffee, seasonal coffee drink, pumpkin iced latte