Iced Pumpkin Spice Latte with Cold Foam

Cool, creamy, and unmistakably fall, this iced pumpkin spice latte blends espresso, real pumpkin, maple, and warming spices beneath a light pumpkin cold foam. A refreshing twist on the classic seasonal favorite. ⁠

FOR THE ICED LATTE ⁠1/2 cup pumpkin purée ⁠1/4 cup maple syrup ⁠1 teaspoon vanilla extract ⁠1 teaspoon cinnamon ⁠1/2 teaspoon ground ginger ⁠1/4 teaspoon ground nutmeg ⁠1/8 teaspoon ground cloves ⁠1 pinch salt ⁠2 cups unsweetened milk ⁠8 shots chilled espresso ⁠3 cups ice ⁠8 ounces pumpkin cold foam ⁠ground cinnamon, for garnish ⁠freshly grated nutmeg, for garnish  ⁠ ⁠ ⁠FOR THE PUMPKIN COLD FOAM ⁠1 tablespoon maple syrup ⁠scant 1/8 teaspoon xanthan gum ⁠1/2 cup non-fat milk ⁠1 tablespoon pumpkin puree ⁠1/4 teaspoon vanilla extract ⁠1/8 teaspoon cinnamon ⁠1 pinch ground nutmeg ⁠ ⁠ ⁠TO MAKE THE ICED LATTE 

1. Combine pumpkin purée, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a small saucepan.

2. Warm over medium-low heat for 2–3 minutes, stirring constantly, until smooth and fragrant. Do not boil.

3. Remove from heat and cool completely.

4. Whisk the cooled pumpkin mixture into the milk until smooth.

5. Stir in the cooled espresso.

6. Fill four 12-ounce glasses with ice.

7. Divide the latte evenly among the glasses.

8. Spoon the pumpkin cold foam over each iced latte.

9. Finish with a light dusting of cinnamon and freshly grated nutmeg, if desired.

10. Serve immediately.

⁠TO MAKE THE PUMPKIN COLD FOAM 

1. Thoroughly combine the maple syrup and xanthan gum in a small bowl. This helps prevent the xanthan gum from clumping.

2. Add the cold milk, pumpkin purée, vanilla, cinnamon, and nutmeg.

3. Blend with an immersion blender for 30–45 seconds, or until completely smooth. 

4. Refrigerate until very cold. 

5. Froth immediately before serving until light and airy and approximately doubled in volume.

NOTES

1. For the most stable foam, use very cold nonfat milk and froth immediately before serving.

2. Xanthan gum helps stabilize the foam by slightly increasing the milk's viscosity. The amount is intentionally very small; too much can make the cold foam thick or gummy.

3. You can prepare the pumpkin spice base up to 3 days ahead and refrigerate it. Stir well before use.

4. You can blend the cold foam several hours ahead and keep it refrigerated, but re-frothed just before serving for the best volume and texture.

5. ⁠Nutrition may vary depending on ingredients used.