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Instructions. Make the cold brew coffee. To make the foam, combine the half and half and syrup in a container and use a frothing wand to combine. The mixture will become very foamy, like a very soft whipped cream. Add ice to your glass. Then fill with the cold brew coffee until the glass is about 3/4 full. Then top the drink with the pumpkin.
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Use a milk frother to froth the milk (see notes below) until it reaches a tight whipped-cream-like foam consistency. Assemble the drink. Fill a serving glass with ice, pour in the iced coffee, then spoon the pumpkin foam on top. Sprinkle with a pinch of extra pumpkin pie spice, if desired. Serve and enjoy immediately!
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Nitro Pumpkin Cold Brew - for an even creamier and luscious tasting drink, make a nitro cold brew with pumpkin cream by injecting nitrogen into your cold brew. Learn how here. Sweeten with Vanilla Syrup - if you crave that extra sweetness just like the Starbucks coffee drink, add a pump (or two) of vanilla syrup to your cold brew before.
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Step 5. Make Your Pumpkin Cream Cold Foam. In a 32-ounce French press, combine 1 cup of heavy cream, ½ cup condensed milk, 2 teaspoons each of PS and vanilla extract, and three tablespoons of pumpkin puree.
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Whisk together the heavy cream, milk, pumpkin, maple syrup, vanilla extract, and pumpkin pie spice. Cover and chill3 until ready to use. Right before you make your pumpkin cold foam, prepare a large mug or cup with your cold brew coffee. Add the maple syrup and stir. Add ice, if desired.
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Make the pumpkin cream cold foam. Combine the ingredients for the pumpkin cream cold foam in a small saucepan. Whisk until combined, remove from heat, transfer to a cup and refrigerate to let cool. Get your cold brew ready. Pour a glass of cold brew or iced coffee. Make your sweet cream cold foam. See instructions below!
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Heavy Cream & Milk - The base for cold foam is heavy cream and milk. We're basically making half whipped whipped cream. Pumpkin Puree - You'll want to use 100% pure pumpkin puree, and not canned pumpkin pie filling which contains spices and other liquids.That's right, there is real pumpkin in this recipe! Pumpkin Pie Spice - Try my homemade pumpkin pie spice!
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Combine the cream, milk, syrup, pumpkin, cinnamon, and nutmeg in a jar. Using a frother, mix for 1 to 2 minutes or until the cream begins to foam. Alternatively, you can use a blender or mix by hand. Any way you decide, this pumpkin creamer is going to be the perfect topping!
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Add the cold heavy whipping cream, pumpkin pie mix and some vanilla simple syrup (if desired for more sweetening in a chilled bowl ( photo 1 ). Whip the mixture with a whisk, milk frother or immersion blender until frothy ( photo 2 -it will not create peaks as with regular whipping cream). STEP 3.
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Nitro Cold Brew with Pumpkin Cream Cold Foam. 250 calories. Size options. Size options. Tall. 12 fl oz. Grande. 16 fl oz. Select a store to view availability. 2 Vanilla Syrup pumps, Default. 2. Customize. Add to Order. 200 ★ Stars item. Starbucks® Nitro Cold Brew, sweetened with vanilla syrup, topped with a pumpkin cream cold foam and a.
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Pour 1 cup of cold brew coffee into a glass and stir in desired amount of vanilla syrup. Fill glass with ice to the top of the coffee level. Pour ¼-cup of Pumpkin Cream into a 1-cup glass measuring cup or a frothing pitcher. Use a milk-frother to froth the milk to desired consistency.
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In a medium sized bowl, whisk together the heavy cream, cold milk sweetened condensed milk, kosher salt, pumpkin puree, pumpkin pie spice, and vanilla until smooth. The spice won't mix in completely and that is perfectly okay. Pour into an airtight container, cover, and keep in the fridge until ready to use.
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Step 2: Turn frother on and froth until soft, fluffy foam forms. Step 1: In a 16-ounce mason jar with a tight-fitting lid, add skim milk, pumpkin puree, pumpkin pie spice, sugar, and vanilla. Step 2: Shake vigorously until a soft, frothy foam forms (this will take about 5 to 6 minutes).
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Instructions. Place the half and half, maple syrup, pumpkin puree and pumpkin pie spice in a bowl. Use a frother or electric whisk to combine until thick and foamy. Or, add the ingredients to a mason jar, secure the lid and shake the mixture well for 1 minute until thick and foamy.
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Add the coconut cream, pumpkin pure, your sweetener of choice, pumpkin pie spice, vanilla and almond milk to a blender. Blend on high for about 30 seconds, until it's smooth and creamy. Add more almond milk a tablespoon at a time if it's too thick. Taste the mixture and add more sweetener if you want to.
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Add the cream, water, sugar, pumpkin, and pumpkin pie spice to a medium saucepan over medium heat. Cook until steaming, stirring to dissolve the sugar, and then remove from the heat. Stir in the vanilla. Cool to room temperature, and then strain through a fine mesh sieve. Refrigerate until chilled.
