Pumpkin Cream Cold Foam Coffee Recipe – Easy Fall Drink

Last Updated on 2 months by Neha Deshmukh

Pumpkin Cream Cold Foam Coffee Recipe – Easy Fall Drink

Okay, let’s be real – is there anything better than a cozy fall drink? Especially one that takes, like, five minutes to make? I stumbled upon this Pumpkin Cream Cold Foam Coffee last year, and it’s been a staple ever since. It’s seriously the perfect little pick-me-up on a crisp autumn day, and honestly, it feels like a treat without too much effort. Let’s get brewing!

Why You’ll Love This Recipe

This isn’t your average pumpkin spice latte. The cold foam is the star here – it’s light, airy, and packed with that warm pumpkin spice flavor. Plus, it’s super easy to customize to your liking. Whether you prefer a stronger coffee kick or a sweeter treat, this recipe is totally flexible. It’s also a fantastic way to use up any leftover pumpkin puree you might have!

Ingredients

Here’s what you’ll need to whip up this dreamy fall beverage:

• 1/4 cup heavy cream (about 60ml)
• 1/4 cup milk (about 60ml) – I like using whole milk for extra creaminess!
• 2 tbsp sweetened condensed milk (about 30ml)
• 1 tbsp pumpkin puree (about 15ml)
• 1/2 tsp vanilla extract (about 2.5ml)
• 1/4 tsp pumpkin spice (about 1.25ml)
• 1 cup cold brew coffee (about 240ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Pumpkin Puree – Homemade vs. Store-Bought

You can absolutely use store-bought pumpkin puree for convenience. Just make sure it’s puree and not pumpkin pie filling! But if you’re feeling ambitious, homemade pumpkin puree is amazing. It tastes fresher and has a beautiful color.

Pumpkin Spice Blend – DIY Recipe

Don’t have pumpkin spice on hand? No problem! You can easily make your own. Combine 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and a pinch of ground cloves. Store any leftovers in an airtight container.

Sweetened Condensed Milk – Alternatives

Sweetened condensed milk adds a lovely richness and sweetness. If you don’t have it, you can make a simple syrup (equal parts sugar and water, heated until dissolved) and add it to taste. Maple syrup also works beautifully for a slightly different flavor profile.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, in a mason jar or mixing bowl, combine the heavy cream, milk, sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin spice.
2. Now, grab your handheld electric frother (or a whisk – more on that in the tips section!). Blend everything together until it’s thick and foamy. This usually takes about 1-2 minutes. You want it to hold its shape!
3. Fill a glass with ice and pour in your cold brew coffee.
4. Gently scoop or pour the pumpkin cream cold foam over the coffee. It looks so pretty, doesn’t it?
5. Finally, sprinkle a little extra pumpkin spice on top for a beautiful finish. And… enjoy!

Expert Tips

Here are a few things I’ve learned along the way:

• Frothing without an electric frother: A whisk works just fine, but it takes a little more elbow grease! Froth vigorously for 3-5 minutes until you reach the desired consistency.
• Chill your ingredients: Using cold cream and milk will help the foam hold its shape better.
• Don’t over-froth: Over-frothing can turn the cream into butter, so keep a close eye on it!

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation – Coconut Cream & Plant-Based Milk

My friend, Priya, who’s vegan, loves this recipe with full-fat coconut cream instead of heavy cream and her favorite plant-based milk (almond or oat work great!). It’s just as delicious!

Lower Sugar Option

Reduce the amount of sweetened condensed milk or use a sugar-free alternative. You can also add a touch of stevia or monk fruit sweetener to taste.

Spice Level – Adjust Pumpkin Spice

If you’re a spice fiend like my brother, feel free to add a little extra pumpkin spice! A pinch of cinnamon or nutmeg can also boost the flavor.

Iced vs. Blended

For a blended version, simply combine all the ingredients (including ice) in a blender and blend until smooth. It’s like a pumpkin spice milkshake!

Serving Suggestions

This coffee is perfect on its own, but you can also pair it with a warm pastry like a cinnamon roll or a slice of pumpkin bread. It’s also lovely with a handful of biscotti for dipping.

Storage Instructions

The pumpkin cream cold foam is best enjoyed immediately. However, you can store any leftovers in an airtight container in the refrigerator for up to 24 hours. It may deflate slightly, so you might need to re-froth it before serving.

FAQs

Let’s answer some common questions:

Can I make the pumpkin cream cold foam ahead of time?

You can, but it’s best made fresh. The foam will lose its volume over time.

What kind of coffee works best with this recipe?

Cold brew is my go-to because it’s less acidic and has a smoother flavor. But you can also use iced coffee or even espresso.

Is it possible to use regular coffee instead of cold brew?

Yes, absolutely! Just brew your coffee stronger than usual and let it cool completely before using it.

How can I adjust the sweetness of the cold foam?

Start with the recommended amount of sweetened condensed milk and add more to taste. You can also use a different sweetener, like maple syrup or honey.

What is the best way to froth the cream without an electric frother?

A whisk works well, but it takes some effort! You can also use a French press – pump the plunger up and down vigorously until the cream is foamy.