Pumpkin Spice Cold Foam Coffee
Recommended coffee:
Grind size: Medium to medium-coarse for phin
Tools:
Handheld frother
Measuring spoons
Have questions? Ask us at hello@vncapheproject.com
Here comes the season of chill weather, falling leaves, and (undoubtedly all year round) good coffee with notes of warm spices! It’s also a sign to bring back the addicting Starbucks-inspired pumpkin spice cream cold brew. Despite its many variations on the Internet, we still want to spin off this world-renowned recipe into our own, using the Phin and Robusta coffee to deliver a bold, fresh, creamy, and lightly sweet caffeine treat.
INGREDIENTS
15-20g of ground coffee (medium grind size for phin)
1/4 cup of heavy cream
2tbsp of cold milk
1tsp of condensed milk
1tsp of maple syrup
1/4 tsp of pumpkin spice
2tbsp of pumpkin puree
INSTRUCTIONS
Prepare coffee with phin (click here for a step-by-step brewing guide). We’re looking to yield about 4oz of coffee concentrate in this recipe.
If you drink your coffee hot, you can skip this step. Chill coffee in the fridge for fast cooling down.
Blend the rest of the ingredients (dairy, syrup, spice, and pumpkin puree) with a milk frother until the mixture becomes fluffy but still runny. It’s important to NOT over-whip the cream.
Serve coffee with ice or without. Pour the pumpkin spice cold foam on top. Dust some pumpkin spice powder.
Mix, sip, and soak in the flavors of fall and upcoming holidays!
TIPS
Coffee: To cut through the sweetened cream and melting ice, I recommend strong flavored and rich body coffee, often found in Robusta blends.
Milk: Reduced fat or lactose-free milk tends to froth better than whole milk. Some say 1% milk makes the frothiest foam. I used Lactaid 2%.
Syrup: You can substitute maple syrup with confectionary sugar, agave nectar, monk fruit sweetener, or most kinds of sweeteners as long as they blend well with cold dairy. That said, honey can be quite dense to dissolve in cream and milk.
