Boisson
Pumpkin Butter Iced Latte with Brown Butter Pumpkin Cold Foam
15 minPour 1Nutri-Score D€€
D
15 min
15 minPumpkin Butter Iced Latte with Brown Butter Pumpkin Cold Foam
ce qu’il vous faut
Ingrédients
brown sugarÉpicerie12 g- pumpkin butter (divided between the latte base and lining the cup)Épicerie30 g
salt (a pinch)Épices1 g- vanilla bean pasteÉpicerie5 ml
espresso (double shot, freshly brewed)Boissons60 ml
brown butter pumpkin heavy whipping cream (cold)Produits laitiers45 ml
pumpkin pie spice (plus extra for topping)Épices1 g
milk (divided between the cold foam and the latte)Produits laitiers195 ml
ice (cubes)Autres150 g
par portion
Nutrition
340kcal
- Glucides
- 32 g
- Protéines
- 8 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
glass- milk frother
- espresso machine
- spoon
pas à pas
Préparation
- Étape 1
Make the latte base
- Combine the brown sugar, pumpkin butter, salt and vanilla bean paste in a small bowl.
- Pull a double shot of espresso over the mixture and stir until the sugar and pumpkin butter are fully dissolved.
- Étape 2
Whip the cold foam
- Pour the brown butter pumpkin cream and the milk into a frothing pitcher.
- Add a dash of pumpkin pie spice and froth until thick and airy.
- Étape 3
Build the iced latte
- Line the inside of a glass with pumpkin butter.
- Fill the glass with ice and pour in the milk.
- Pour in the espresso mixture and stir gently.
- Étape 4
Top and serve
- Spoon the cold foam over the latte.
- Dust with pumpkin pie spice and enjoy.