Pumpkin Spice Cold Brew
Pumpkin spice latte season is well and truly here, and since I love making iced drink recipes for you all here is how I make my pumpkin spice cold brew at home!
Ingredients: (makes two)
500 ml cold brew*
Pumpkin spice cold foam:
2tbsp vegan whipping cream (I used Gryr)
2tbsp oatly barista milk (plus a few more splashes as you whisk)
1,5 tsp pumpkin spice syrup*
For two portions of cold brew, brew a V60 pour over with 30g ground coffee and 500ml water. Once done, mix in 10g sugar and stir until dissolved. Leave until it reaches room temperature before placing in the fridge to cool completely. Alternatively you can make espresso and pour over ice with some cold water if you don't have pour over equipment.
Make the cold foam by adding the whipping cream, barista milk and syrup to a glass or tall container. Start whisking using a milk frother until it's nice and aerated. Add more milk as needed until you have a light foam with your desired consistency. The exact quantities might vary depending on your whisk, the brand of cream/milk you use and the shape of your container, so you really have to just try it out and find out what works for you. To assemble, fill two glasses with ice cubes fill them almost all the way to the top with your cold brew and finish off with a layer of cold foam. You can also add a sprinkle of cinnamon as garnish if you wish.