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Iced Pumpkin Cheesecake with Cheesecake Cold Foam Recipe
Fall is just around the corner, but we’re still making the most of the summer heat! When you’re craving cozy pumpkin flavors before the weather cools down, this Iced Pumpkin Cheesecake Tea with Cheesecake Cold Foam is the ultimate way to get your fall fix while staying cool.
Iced Pumpkin Cheesecake with Cheesecake Cold Foam Recipe
The Whistling Kettle
Servings
1 20oz cup
Fall is just around the corner, but we’re still making the most of the summer heat! When you’re craving cozy pumpkin flavors before the weather cools down, this Iced Pumpkin Cheesecake Tea with Cheesecake Cold Foam is the ultimate way to get your fall fix while staying cool.
Ingredients
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Pumpkin Cheesecake iced tea
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½ oz Vanilla Syrup
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Ice Cubes
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3 tbsp Heavy Cream
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2 tbsp Whole Milk
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1 tbsp Vanilla Syrup
Pumpkin Cheesecake Tea
Cheesecake Cold Foam
Directions
Make a batch of Pumpkin Cheesecake iced tea by combining 4 TBSP Pumpkin Cheesecake loose tea in an infuser/tea bag and 2 cups of 212-degree water. Let steep for 15 minutes. After steeping, add 2 cups of ice to dilute and chill.
Using Pumpkin Cheesecake iced tea, fill cup halfway with iced tea and ½ oz vanilla syrup. Stir to combine.
Fill cup with ice leaving space for cold foam.
Make cold foam by combining 3 tbsp heavy cream, 2 tbsp whole milk, 1 tbsp vanilla syrup, and 1 tbsp cheesecake topping. Froth with an electric hand frother until thick.
Top drink with cold foam and enjoy!
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