Best Homemade Pumpkin Cold Brew Foam Recipe in 3 Steps
This pumpkin cream cold brew is what fall coffee dreams are made of. It is creamy, airy and tastes of warm spices and coziness. All the things you want to top your iced coffee in autumn, and your favorite fall drink to be.
Equipment
- Handheld frother or whatever kind you have
- Mason Jar optional
- Silicone spatula
Ingredients
- 1 cup cold brew coffee
- 1/2 cup heavy whipping cream
- 1/4 cup sweetened condensed milk
- 1 tbsp pumpkin puree
- 1/4 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
Instructions
- In a bowl, add heavy cream, condensed milk, pumpkin puree, a dash of pumpkin spice and vanilla. Mix to incorporate.
- Froth the ingredients until creamy and airy. You can do this in a blender, food processor, hand mixer, using a milk frother, or by vigorously shaking all ingredients in a mason jar for a minute.
- Pour the cold brew in a tall, iced glass, then top with your pumpkin cold brew foam.
Notes
For a simple homemade cold brew recipe, simply scroll back up! :)
You want to use pumpkin puree, not pumpkin pie filling. The filling has sugar and additional spices added, while the puree is simply that: pureed pumpkin. You can make your own real pumpkin puree by boiling and mashing a pumpkin, but the canned version works perfectly.
The fastest to froth the cream is by using a handheld milk frother. Another way is by placing the cream in a blender or food processor (this model is typically on sale). Blend only what you need and refrigerate the rest in a sealed container.
The cream can also be whipped with a handheld mixer, as if you were making whipped cream. Place it in a bowl then mix at medium speed until peaks form. It can also be whisked by hand, but it will take longer than with the electric mixer.
Lastly, the easiest way to do it is with a mason jar. Place the ingredients in the jar, close it and shake vigorously for about 1 minute or until it is airy. If the recipe is doubled, shake for a little longer. Whatever method you choose will get the job done, it is about how airy or creamy you want your foam to be.
For a vegan version, use coconut milk instead of heavy cream and condensed milk (about ¾ cup). Add 2 tablespoons of pure maple syrup and froth. Carton coconut milk froths better than canned coconut milk so, I recommend carton for this version of the recipe.
Any leftover foam will keep in an airtight container for about 5 days in the refrigerator.