There’s a simple magic in recreating cafe favorites right in your own kitchen. I’ve discovered the most luscious, pumpkin-spiced treat that promises to elevate your coffee routine: Pumpkin Cream Cold Foam Cold Brew Coffee. It’s like autumn in a glass, with creamy, foamy perfection.
This delightful concoction brings warmth and comfort, perfect for a cozy morning or an afternoon pick-me-up. I love how easily it comes together, offering that luxurious feel without a trip to the coffee shop.
Why I Love This Recipe
I absolutely adore this recipe for so many reasons! First, it’s incredibly simple to make. Second, the taste is just heavenly. The Pumpkin Cream Cold Foam Cold Brew Coffee truly feels like a special treat. It’s perfect for a busy morning, making me feel like I’ve stopped at my favorite coffee shop. Plus, my friends and family always ask for the recipe!
Pumpkin Cream Cold Foam Cold Brew Coffee Ingredients
Creating this delicious Pumpkin Cream Cold Foam Cold Brew Coffee starts with a few simple ingredients. Each one plays a part in building that signature creamy texture and warm, inviting flavor we all crave.
Core Ingredients
- Heavy Whipping Cream: This is our secret to luscious, thick cold foam. It gives us that rich, airy texture.
- Sweetened Condensed Milk: It brings the perfect sweetness and a wonderful creaminess. No extra sugar needed!
- Vanilla Extract: Just a touch of vanilla adds warmth and depth. It really enhances all the other flavors.
- Pumpkin Puree: This is where that beautiful autumnal color and true pumpkin taste come from. It’s the star!
- Pumpkin Pie Spice: Cinnamon, nutmeg, ginger, and cloves all in one blend. It makes our coffee sing with fall vibes.
- Cold Brew Coffee Concentrate: The smooth, low-acid base for our drink. It’s wonderfully strong and flavorful.
- Water: We use this to dilute our cold brew concentrate. It helps achieve the perfect strength.
Substitutions and Tips
Don’t fret if you’re missing an item or have dietary needs! You can easily make this recipe your own. For a dairy-free version, try coconut cream in place of heavy whipping cream. Just look for the full-fat can! A good quality maple syrup can stand in for sweetened condensed milk if you prefer. You’ll just need to adjust sweetness to your taste. If you don’t have pumpkin pie spice, simply mix a dash of cinnamon, nutmeg, and a tiny pinch of ginger. Remember, exact measurements are in the recipe card below.
How to Make Pumpkin Cream Cold Foam Cold Brew Coffee
Making your own Pumpkin Cream Cold Foam Cold Brew Coffee at home is fun. It’s truly easier than you think! I’ll guide you through each simple step. You’ll have a cafe-worthy drink in no time. Get ready for a delicious treat!
Step 1: Prepare the Pumpkin Cream
First, get a medium bowl. I like to use a whisk for this. Combine the heavy whipping cream and sweetened condensed milk. Add in the vanilla extract too. Whisk these together until they are well blended. Next, whisk in the pumpkin puree. Don’t forget the pumpkin pie spice! Mix until everything looks super smooth. Cover your bowl tightly. Pop it into the fridge. Keeping it chilled helps it thicken nicely.
Step 2: Assemble the Cold Brew
Now, grab a nice tall glass. Fill it halfway with ice cubes. This makes sure your drink is perfectly cold. Pour in your cold brew coffee concentrate. Then, add a splash of water. Give it a good stir. You want the coffee and water combined well. This is your delicious base.
Step 3: Create the Cold Foam
This is where the magic happens! Get your NutriBullet ready. A small blender works too. Pour in about a quarter to a half cup of your chilled pumpkin cream. The amount depends on how much cold foam you like. Pulse it for 10 to 12 seconds. Watch it transform. It will become fluffy and beautifully thick. Voila! You’ve made perfect Pumpkin Cream Cold Foam.
Step 4: Combine and Serve
Take your glass of iced cold brew. Spoon that beautiful pumpkin cream cold foam right on top. It will sit like a delicious cloud. If you want, sprinkle a little extra pumpkin pie spice. This adds a lovely finish. And there you have it! Your very own Pumpkin Cream Cold Foam Cold Brew Coffee is ready. Enjoy every single sip!
How to Store Pumpkin Cream Cold Foam Cold Brew Coffee
Storing your homemade delightful Pumpkin Cream Cold Foam Cold Brew Coffee is easy. If you have any leftover pumpkin cream, simply cover it. Place it in an airtight container. It will stay fresh in the fridge. This lasts for up to one week. The cold brew coffee concentrate also stores well. Keep it in the fridge. It can last for a whole month! Just perfect for quick refills. This makes future drinks a breeze.
Tips for Success
- Always use cold ingredients for the best cold foam.
- Don’t over-blend the pumpkin cream; it can separate.
- Adjust the sweetness to your liking.
- Use quality cold brew for the best flavor.
- A hand frother works great if you lack a blender. This makes a smooth Pumpkin Cream Cold Foam Cold Brew Coffee.
- Chill your serving glass before filling.
- Experiment with different spices.
Kitchen Tools You’ll Need
- Medium bowl: I use this for mixing the cream.
- Whisk: Essential for combining ingredients smoothly.
- NutriBullet or small blender: Perfect for making fluffy cold foam.
- Measuring cups and spoons: For accurate ingredient amounts.
- Tall glass: To beautifully serve your Pumpkin Cream Cold Foam Cold Brew Coffee.
- Airtight containers: Great for storing any leftovers.
Serving Suggestions
- Pair your Pumpkin Cream Cold Foam Cold Brew Coffee with a warm pumpkin muffin.
- Serve it with a slice of apple pie for a cozy dessert.
- Enjoy it alongside a simple breakfast pastry.
- Add a dollop of whipped cream on top for richness.
- Garnish with a cinnamon stick for extra flair.
Pumpkin Cream Cold Foam Cold Brew Coffee
- Diet: Vegetarian
Description
A delightful recipe for Pumpkin Cream Cold Foam Cold Brew Coffee, perfect for a festive treat. This recipe combines homemade pumpkin cream with cold brew coffee, topped with a fluffy cold foam.
Ingredients
- 1 cup heavy whipping cream
- ½ cup sweetened condensed milk
- 2 tsp. vanilla extract
- 3 tablespoon pumpkin puree
- 2 tsp. pumpkin pie spice
- 1 cup cold brew coffee concentrate
- ¼ cup water
Instructions
- Whisk together the whipping cream, sweetened condensed milk, and vanilla.
- Whisk in the pumpkin puree and pumpkin pie spice until smooth. Cover and place in refrigerator until ready to use.
- In a glass filled halfway with ice, add the cold brew coffee concentrate and water, stirring to combine.
- In a NutriBullet (or other blender) pulse ¼ – ½ cup (depending on how much cold foam you would like) of the pumpkin cream for 10 – 12 seconds, or until fluffy and thick. Voila! Pumpkin Cream Cold Foam.
- Top the iced coffee with the pumpkin cream cold foam and sprinkle with additional pumpkin pie spice, if desired.
Notes
- The Pumpkin Cream can be mixed into coffee (cold brew or regular) just like regular coffee creamer, if desired. (And if you don’t want to futz with a blender!)
- A whisk or hand-held milk frother will also work to whip the cold foam, if desired.
- Leftover Pumpkin Cream can be stored in the fridge, covered, for up to one week.
- Leftover Cold Brew Coffee will keep in the fridge for up to one month.
- Category: Beverage
- Method: Blended, Whisked
- Cuisine: American
Frequently Asked Questions
Can I make the Pumpkin Cream Cold Foam Cold Brew Coffee ahead of time?
Absolutely! You can prepare the pumpkin cream mixture days in advance. Just store it in the fridge. When ready for your Pumpkin Cream Cold Foam Cold Brew Coffee, simply whisk and blend. This makes last-minute assembly super quick.
What if I don’t have a NutriBullet for the cold foam?
No worries at all! A simple whisk works wonderfully for the Pumpkin Cream Cold Foam. You can also use a handheld milk frother. Just whisk or froth until it’s light and fluffy. It might take a bit more arm work. But the delicious result is totally worth it!
Can I adjust the sweetness of the Pumpkin Cream Cold Foam Cold Brew Coffee?
Yes, of course! Sweetness is a personal preference for this Pumpkin Cream Cold Foam Cold Brew Coffee. You can reduce or increase the sweetened condensed milk. Taste as you go. You can also add a touch of maple syrup. This option gives a different sweetness.
How long does the pumpkin cream last in the fridge?
Your homemade pumpkin cream is quite durable. When stored in an airtight container, it will last in the refrigerator for up to one week. This means you can enjoy fresh Pumpkin Cream Cold Foam Cold Brew Coffee all week long!
Conclusion
Making your own Pumpkin Cream Cold Foam Cold Brew Coffee is a true joy. It transforms an ordinary moment into something special. I love how this recipe brings the cozy cafe experience right to my kitchen. It’s a simple pleasure. This drink offers a taste of fall in every sip. It truly makes me feel pampered. You’ll savor each rich, creamy mouthful. I hope you try it soon. Then you can share in this delightful experience too!
