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