Pumpkin Cold Foam Yerba Mate Latte

Now that fall is in full swing we all know that pumpkin takes front and center stage. Pumpkins are undoubtedly a cool season staple that help recipes of all kinds come to life. This recipe takes your iced mate latte to new heights with a homemade version of the ever so popular pumpkin cold foam topper. Customizable to your own preferences + desires, this will be in your regular rotation for fall seasons to come.

• 1/2 cup Brewed Loose Leaf Guayakí Yerba Mate ~ visit our online store to stock up!
• Yerba mate ice cubes to keep the drink from watering down - I’m pretty obsessed with the skull shaped ones this month!
• Spices of choice. Try a cinnamon stick, some star anise, or dried orange peel!
• 2 tsp maple syrup, honey, or sweetener of choice if desired for sweetness

Pumpkin Cold Foam:

• 1 can of coconut cream or 1 cup of heavy cream
• 3-6 tbs pumpkin puree
• 3 tbs maple syrup
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• Pinch of sea salt

DIRECTIONS:

1. Add your loose leaf yerba mate or mate bags, sweetener, + chosen spices to your preferred brewing vessel. Brew for 5 minutes then allow to cool fully. Taste when cool enough + add more sweetener if needed.
2. Add all your pumpkin cold foam ingredients to a blender or right into a jar if using a milk frother + blend until smooth and fluffy. To thicken it up further toss in the freezer for 15 minutes or in the refrigerator overnight.
3. Store your cold foam in the refrigerator for 4-7 days in an air tight jar.
4. In a glass add some yerba mate ice cubes and top with your cooled mate brew.
5. Slowly top your mate with your pumpkin cold foam to allow it to sit on top.
6. Garnish with some extra pumpkin spice or cinnamon.

Sip +COME TO LIFE!