There’s nothing quite like the creamy, spiced goodness of homemade Pumpkin Cream Cold Foam to brighten your day. This recipe creates a velvety, pumpkin-kissed topping that feels incredibly luxurious. It truly transforms any cold coffee drink into a café-worthy treat.
I absolutely adore making this for my morning iced coffee. It’s a small indulgence that brings so much joy. Plus, it comes together in a flash, making busy mornings feel a little less rushed.
Why I Love This Recipe
I just adore this recipe for so many reasons! It’s incredibly quick, taking only minutes to whip up. The rich, creamy texture and warm pumpkin spice flavor are simply divine. It instantly elevates my everyday coffee into something special. My friends are always so impressed when I serve it. This Pumpkin Cream Cold Foam feels like a little hug in a mug, perfect for cozy mornings.
Pumpkin Cream Cold Foam Ingredients
Creating this delightful Pumpkin Cream Cold Foam starts with a simple yet magical blend of ingredients. Each one plays a part in building that rich flavor and luxurious, fluffy texture we all crave.
Core Ingredients
- Pumpkin Puree: This is our star, giving us that authentic fall flavor. It should be 100% pure pumpkin, not the pie mix.
- Heavy Cream: For ultimate richness and body, heavy cream is key. It helps create that thick, decadent foam.
- Oat Milk (or Milk of Choice): I love oat milk for its creamy consistency. It balances the heavy cream beautifully, making the foam extra frothy.
- Brown Sugar: A touch of brown sugar adds a lovely caramel note and just the right amount of sweetness.
- Pumpkin Pie Spice: This blend instantly brings all those warm, comforting autumn vibes to your cold foam.
Substitutions and Tips
Don’t worry if you need to tweak things a bit!
- Pumpkin Puree: Always double-check your can to make sure it says ‘100% pure pumpkin’. Pie mix has added sugar and spices.
- Pumpkin Pie Spice: If you don’t have this on hand, a pinch of ground cinnamon can work. Or, you can easily make your own mix at home!
- Milk Options: Any milk will do, but I really enjoy extra creamy oat milk. If you skip the heavy cream for a lighter version, try “barista style” or “extra creamy” nut milks. They usually froth wonderfully!
- Consistency: The heavy cream is what gives this Pumpkin Cream Cold Foam its signature frothy but not overly stiff texture. You can omit it, but know your foam might be a little thinner.
Remember, the exact quantities are all waiting for you in the printable recipe card below. Happy frothing!
How to Make Pumpkin Cream Cold Foam
Making this delightful Pumpkin Cream Cold Foam is super easy. Just follow these simple steps!
Step 1: Prepare the Cold Foam Mixture
First, grab a small glass. Add the heavy cream to it. Next, pour in your oat milk. Then, spoon in the brown sugar. Don’t forget the pumpkin pie spice. Now, use an electric frother. A hand mixer also works well. Froth the mixture for about 30 seconds. You want a really thick consistency. Once it’s perfect, set it aside.
Step 2: Assemble Your Drink
Find a tall glass. Fill it with ice cubes. Now, pour in your chosen cold brew. An iced latte works too! You can use any coffee you like. Gently spoon your frothed Pumpkin Cream Cold Foam on top. Watch it cascade over the coffee. It looks so pretty!
Step 3: Garnish and Enjoy
For an extra touch, sprinkle some ground cinnamon. A few shakes are all you need. Admire your delicious creation. Take a sip and enjoy the incredible flavors. It tastes just like fall!
How to Store Pumpkin Cream Cold Foam
If you have any leftover Pumpkin Cream Cold Foam, it’s best to store it in an airtight container. Pop it right into your refrigerator. It will stay fresh there for about 2 to 3 days. However, I find it tastes best when it’s freshly made. The foam truly holds its shape and texture better that way. If it settles a bit, a quick whisk or re-froth can bring some life back to it. Just remember, the consistency might change slightly over time. But it’ll still be delicious!
Tips for Success
- Chill your cream and milk first. Cold ingredients froth better.
- Don’t over-froth the mixture. It should be thick, not stiff.
- Adjust sweetness to your taste. A little more or less is fine.
- Use quality pure pumpkin puree for the best flavor.
- Freshly made Pumpkin Cream Cold Foam is always best.
- Experiment with spices for your perfect blend.
Kitchen Tools You’ll Need
- Small Glass: Perfect for mixing and frothing. A mason jar works well, too.
- Electric Frother: This is a game-changer for creamy foam. A handheld mixer or even a whisk can work in a pinch.
- Tall Glass: For assembling your beautiful drink. Any favorite mug will do the trick.
- Measuring Spoons: Essential for accurate ingredient amounts. Makes everything just right.
Serving Suggestions
- Serve your Pumpkin Cream Cold Foam over iced coffee.
- It’s perfect on a homemade iced latte too.
- Pair it with a cozy fall pastry, like a pumpkin muffin.
- Garnish with a sprinkle of extra cinnamon or nutmeg.
- Enjoy it as a delightful afternoon pick-me-up.
Pumpkin Cream Cold Foam
- Total Time: 5 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
This recipe guides you through making a delicious Pumpkin Cream Cold Foam, perfect for topping cold brew, iced lattes, or coffee. It features a creamy, frothed pumpkin-spiced mixture that adds a seasonal touch to your favorite cold beverages.
Ingredients
- 2 teaspoon Pumpkin puree * (100% pure pumpkin)
- 2 tablespoon Heavy cream
- 1 tablespoon Oat Milk (or milk of choice)
- 1–2 teaspoon Brown sugar
- ⅛ teaspoon Pumpkin pie spice *
- 6–8oz oz cold brew, iced latte or coffee of choice
Topping:
- 1–2 shakes Ground cinnamon (optional)
Instructions
- In a small glass add heavy cream, oat milk, brown sugar, and pumpkin pie spice and froth with an electric frother or electric hand mixer for about 30 seconds or until you have reached a thick consistency and set aside.
- In a tall glass add iced cubes and pour in cold brew or ice latte. Pour over the frothed pumpkin cream cold foam.
- For that extra cinnamon goodness sprinkle some cinnamon on top and enjoy!
Notes
- Pumpkin puree – Make sure you buy the 100% pure pumpkin and not the pumpkin pie mix.
- Pumpkin pie spice – You can use ground cinnamon instead or make your own pumpkin pie spice at home.
- Milk – I like using extra creamy oat milk, but you can use any milk of choice. You can skip the heavy cream, but the consistency won’t be the same. Using both heavy cream and milk gives it that delicious frothy texture without being overly stiff like whipped cream. If you go the non-heavy cream route I suggest you use extra creamy nut milks and barista style milks as from my experience those milks tend to froth really well.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Frothing
- Cuisine: American
Frequently Asked Questions
Can I make Pumpkin Cream Cold Foam ahead of time?
You can make Pumpkin Cream Cold Foam up to 2-3 days ahead. Store it in an airtight container in the fridge. Give it a quick whisk before serving if it has separated.
What kind of milk works best for Pumpkin Cream Cold Foam?
I find extra creamy oat milk works wonders for Pumpkin Cream Cold Foam. Barista-style nut milks also froth really well. They give that lovely, rich texture too.
Can I make this recipe dairy-free?
Yes, you can absolutely make a dairy-free Pumpkin Cream Cold Foam. Substitute the heavy cream with full-fat canned coconut cream. Just make sure to chill the coconut cream first. Use a good quality dairy-free milk alternative.
What is the best way to froth the Pumpkin Cream Cold Foam?
An electric frother or a handheld mixer is great for frothing Pumpkin Cream Cold Foam. Aim for a thick, velvety consistency. You want it fluffy, but not stiff like whipped cream.
