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Hand pouring creamy milk into iced mesquite coffee in a tall glass on a countertop next to a bowl of apples

Pumpkin Cream Iced Mesquite

Rich, dreamy pumpkin cream cold foam plus smooth, nutty, bold mesquite—truly the ideal autumn combination.

INGREDIENTS:

Pumpkin Cream Cold Foam

1 c heavy cream

3 Tbsp pumkin puree

1 Tbsp coconut sugar

1 tsp pumpkin pie spice

1 tsp vanilla

Iced Latte

2oz shot of Mesquite Espresso (or 6oz of brewed mesquite)

Ice

Pumpkin pie spice to top

DIRECTIONS:

  1. Froth heavy cream, pumpkin puree, coconut sugar, pumpkin pie spice, and vanilla to make the pumpkin cream cold foam
  2. Pull a double shot of Kamana Mesquite Espresso
  3. Add ice to glass and pour espresso
  4. Top with pumpkin cream
  5. Sprinkle pumpkin pie spice on top!
SHOP MESQUITE