Caramel Pumpkin Spice Coffee
Pumpkin spice coffee, pumpkin caramel sauce, and a pumpkin caramel cold foam.
Ingredients
Pumpkin Caramel Sauce
- 200 g granulated sugar (1 c.)
- 28 g unsalted butter cubed (2 tbsp.)
- 75 g pumpkin puree (⅓ c.)
- 80 g heavy whipping cream (⅓ c.)
- 1 ½ tsp. pumpkin pie spice
- ¼ tsp. salt
Pumpkin Caramel Cold Foam
- 2 tbsp. whole milk
- 3 tbsp. heavy whipping cream
- 1 tbsp. pumpkin caramel sauce
Caramel Pumpkin Spice Coffee
- 10 oz. Papanicholas Pumpkin Spice Coffee
- 1 tbsp. pumpkin caramel sauce
Instructions
Pumpkin Caramel Sauce
- Add the sugar to a medium sized saucepan set over medium heat. Stir occasionally until the sugar begins to melt and caramelize, then stir constantly until the sugar is completely melted, caramelized, and smooth.
- Add in the butter and pumpkin puree and whisk until the mixture is smooth.
- Take the mixture off of the heat, and slowly whisk in the heavy cream until it is completely incorporated into the caramel. Whisk in the pumpkin pie spice and salt.
- Transfer the caramel into a heat-safe container and set it in the fridge to thicken up.
- In the meantime, begin brewing a strong batch of pumpkin spice coffee.
Pumpkin Caramel Cold Foam
- Add the milk, heavy cream, and 1 tbsp. pumpkin caramel sauce to a medium sized cup or container. Froth or shake the mixture until it’s thick and foamy.
- Add 1 tbsp. of the pumpkin caramel to a coffee mug.
- Add in your freshly brewed coffee, then stir until combined.
- Top the coffee off with the pumpkin caramel cold foam, then serve and enjoy!
Notes
The caramel sauce makes way more than you'll need for just 1 coffee (but hey - I won't judge if it only lasts for one!) You'll need to store the extra sauce in an airtight container in the fridge, where it will keep well for 1 week. For longer storage, it can be kept in the freezer for up to 3 months.