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Maple Pumpkin Iced Coffee


1 Pot of Coffee - chilled 

1 C Heavy Whipping Cream

2 tsp Vanilla

3 Tbsp Pumpkin Puree

3 tsp Pumpkin Pie Spice

1 Tbsp Maple Sugar


Put the heavy whipping cream, vanilla, pumpkin puree, pumpkin pie spice, and maple sugar in the bowl of a stand mixer fitted with a whisk attachment. Wisk until peaks form.

Fill a cup with ice, pour the cold coffee in, then top with the maple pumpkin whipped cream. Enjoy!


The pumpkin cream will last a week, covered, in the fridge.