A super easy and delicious homemade pumpkin spice iced coffee with pumpkin cold foam on top.
This post may contain affiliate links, please read the privacy policy for details. This post is sponsored by PapaNicholas Coffee. All opinions are my own.
pumpkin spice iced coffee
Hello hello! If you’re here it’s probably because it’s PSL season and you want a PSL asap. I’ve got you covered with this delicious homemade pumpkin spice iced coffee! It’s got all the flavors you love and it’s homemade, so it’s cheaper and more delicious.
It starts with a homemade pumpkin spice sauce that’s essentially a pumpkin spice caramel sauce, and it all gets topped off with a pumpkin spice cold foam. So let’s get into it! 🙂
papanicholas coffee
My favorite brand of coffee is PapaNicholas Coffee, so it’s perfect that I get to work with them! I use their coffee beans every single day and am so happy to be able to spread my love of their coffee to you. Today I partnered up with PapaNicholas Coffee for this delicious pumpkin spice iced coffee and used their Pumpkin Spice Coffee which has a sweet aroma and hints of cinnamon and nutmeg. I can’t recommend them enough, so please be sure to check them out! You can find their website by clicking here. And if you do end up purchasing their coffee be sure to use code FRESH20 which will get you 20% off any of their coffee!.
ingredients for pumpkin spice iced coffee:
homemade pumpkin sauce:
- Granulated sugar: the base of the sauce.
- Pumpkin puree: for flavor. Make sure you are using 100% pure pumpkin here and not pumpkin pie filling.
- Heavy whipping cream: helps smooth out the caramel and make it pourable.
- Pumpkin pie spice: for flavor. You can omit this if you’d like, or replace it with just cinnamon.
homemade pumpkin cold foam:
- Heavy whipping cream: needed to thicken up the cold foam – it’s essentially whipped cream!
- Whole milk: you’ll just need 1 tbsp. of whole milk here.
- Pumpkin sauce: you’ll need 1 tbsp. of the sauce from above to flavor and sweeten the cold foam
- Coffee: it wouldn’t be an iced coffee without some coffee! I used PapaNicholas Pumpkin Spice Coffee for even more delicious PSL flavor in this drink.
how to make pumpkin spice iced coffee
Here’s what the process of making this pumpkin spice iced coffee looks like. The full recipe can be found at the end of this blog post!
tools and ingredients
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other recipes you might enjoy:
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Pumpkin Spice Iced Coffee
Ingredients
Pumpkin Spice Sauce
- 200 g granulated sugar (1 c.)
- 60 g pumpkin puree (¼ c.)
- 110 g heavy whipping cream (½ c.)
- 2 tsp. pumpkin pie spice
Pumpkin Spice Cold Foam
- 3 tbsp. heavy cream
- 1 tbsp. whole milk
- 1 tbsp. pumpkin spice sauce
Pumpkin Spice Iced Coffee
- 1 tbsp. pumpkin spice sauce
- ice
- 8 oz. PapaNicholas Pumpkin Spice Coffee cold
- pumpkin spice cold foam
Instructions
- Brew your coffee, then set it in the fridge.
Pumpkin Spice Sauce
- Add the sugar to a medium sized saucepan set over medium heat. Stir occasionally until the sugar begins to melt, then stir constantly until the sugar is completely melted and has turned to a deep amber color. Carefully stir in the pumpkin puree.
- Take the mixture off the heat, and slowly whisk in the heavy cream until it is completely incorporated into the sauce, then mix in the pumpkin pie spice. Transfer the sauce to a heat-safe container and set it in the fridge.
Pumpkin Spice Cold Foam
- Once you're ready to make your drink, add the heavy cream, milk, and 1 tbsp. of the pumpkin spice sauce to a medium sized cup or container. Froth or shake the mixture until it's thick and foamy.
Pumpkin Spice Iced Coffee
- Add 1 tbsp. (or more, to taste) of the pumpkin spice sauce to a cup. Add ice into the cup, then pour the chilled coffee over the ice.
- Pour the cold foam over your drink, then serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
Love it! Tasted amazing. I was wondering how long the pumpkin sauce will last in the fridge?
Thank you so much Lauryn! It will keep well for up to 2 weeks in the fridge.