Pumpkin Cocoa Cloud Coffee
Iced cold brew topped with a soft, maple-sweetened pumpkin cocoa foam. A little cinnamon and vanilla round out the autumn flavor without hiding the coffee.
Shopping options
Pure maple syrup
2 Tablespoon
SAPJACK™ Organic Grade A Golden Vermont Maple Syrup
8%
Vanilla extract
0.25 Teaspoon
McCormick Pure Vanilla Extract
2%
Unsweetened cocoa powder
2 Teaspoon
HERSHEY'S Natural Unsweetened Cocoa Powder Can
1%
Heavy cream, chilled
0.5 Cup
Land O' Lakes Heavy Whipping Cream Pint
25%
Ready-to-drink cold brew coffee, chilled
1.5 Cup
La Colombe Cold Brew Medium Roast Multi-Serve 48 fl oz
25%
Ground cinnamon
0.13 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
0%
Plain canned pumpkin puree
2 Tablespoon
Libby's 100% Pure Canned Pumpkin
7%
Whole milk, chilled
2 Tablespoon
Kroger® Vitamin D Whole Milk Half Gallon
2%
Ice cubes
1 Cup
Reddy Ice Premium Packaged Ice
4%
Cost Summary
· only what you use
per serving · 2 servings
Cook this recipe
- Ready-to-drink cold brew coffee-1.5 cups
- Ice cubes-1 cup
- Heavy cream-0.5 cups
- Plain canned pumpkin puree-2 tablespoons
- Whole milk-2 tablespoons
- Pure maple syrup-2 tablespoons
- Unsweetened cocoa powder-2 teaspoons
- Vanilla extract-0.25 teaspoons
- Ground cinnamon-0.13 teaspoons
Wash your hands and use clean equipment. Keep the cream, milk, and cold brew refrigerated until needed.
Use pasteurized dairy and keep the cream, milk, and cold brew refrigerated at 40°F (4°C) or below until needed.
In the mixing bowl, whisk the maple syrup and cocoa powder into a smooth paste, pressing out any cocoa lumps. Add the pumpkin puree, vanilla, and cinnamon, and whisk until evenly blended.
Gradually whisk in the cold milk until smooth, then add the cold heavy cream. Whisk briskly for 2–4 minutes, until the mixture is aerated, thickened, and softly spoonable. It should fall from the whisk in a thick ribbon and gently settle back into the bowl, rather than hold stiff peaks.
Divide the ice between the two glasses, using 1/2 cup in each. Pour 3/4 cup cold brew into each glass.
Spoon the foam evenly over both coffees, dividing the entire batch between the two servings. Serve immediately, sipping through the foam and stirring gently as desired.
Refrigerate unused foam promptly in a covered container; discard it after 2 hours at room temperature or 1 hour above 90°F (32°C).
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