Description
This Pumpkin Cream Cold Foam recipe offers a cozy, fall-inspired coffee topping that transforms your iced coffee or cold brew into a delightful seasonal treat. Made with a blend of heavy cream, pumpkin puree, warm spices, and maple syrup, this creamy foam adds a rich, flavorful twist to your favorite cold coffee beverage, perfect for embracing autumn vibes.
Ingredients
Scale
Cold Foam Ingredients
- 1/2 cup heavy cream (or whole milk for a lighter version)
- 2 tablespoons canned pumpkin puree (not pumpkin pie filling)
- 1 tablespoon maple syrup (or sweetener of choice)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
To Serve
- Ice (for your iced coffee)
- Iced coffee or cold brew (store-bought or homemade)
- Ground cinnamon (for garnish)
Instructions
- Prepare the pumpkin cream foam: In a mixing bowl, combine the heavy cream, pumpkin puree, maple syrup, ground cinnamon, ground nutmeg, and vanilla extract. Use a hand frother or a blender to froth the mixture until it becomes smooth and airy.
- Fill your glass: Add ice to a serving glass, then pour in your preferred iced coffee or cold brew until the glass is about three-quarters full.
- Top with pumpkin cream foam: Spoon the frothy pumpkin cream mixture over the iced coffee, allowing it to float on top as a rich, creamy layer. Optionally, gently stir to blend the flavors.
- Garnish and enjoy: Sprinkle a pinch of ground cinnamon over the foam for an extra touch of warmth and aroma. Sip and savor your cozy, pumpkin-flavored coffee creation.
Notes
- You can substitute heavy cream with whole milk for a lighter version, though the foam may be less thick.
- Use canned pumpkin puree, not pumpkin pie filling, which contains additional sugars and spices.
- Adjust the sweetness by varying the amount or type of sweetener used.
- If you don’t have a hand frother, a blender or whisk can be used to create foam, though results may vary.
- This foam works best served immediately for optimal texture and flavor.
