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Pumpkin Cold Foam

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This easy homemade pumpkin cold foam recipe brings all the cozy, creamy Starbucks fall drink magic to your kitchen. Made with real pumpkin, warm spices, and customizable for dairy-free or sugar-free diets, it’s the perfect autumn treat for your iced coffee.

Ingredients

Scale
  • 3 tbsp (45 ml) heavy cream (or coconut cream for dairy-free)
  • 2 tbsp (30 ml) 2% or whole milk (oat milk or almond milk for non-dairy)
  • 1 tbsp (15 g) pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 tbsp (15 ml) maple syrup or honey (adjust to taste)
  • 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice (or blend of cinnamon, nutmeg, ginger, cloves)
  • Pinch of sea salt
  • 1 cup (240 ml) strong cold brew or iced coffee (to serve)
  • Ice cubes

Instructions

  1. Brew about 1 cup (240 ml) of strong cold brew or iced coffee. Let it chill while you make the foam. If using hot coffee, let it cool to room temperature, then pour over ice.
  2. In a measuring cup or small bowl, combine heavy cream, milk, pumpkin puree, maple syrup or honey, vanilla extract, pumpkin pie spice, and a pinch of sea salt. Whisk until smooth and well combined.
  3. Froth the mixture using a handheld milk frother, blender, or immersion blender for 30-60 seconds until thick, creamy, and pourable. Alternatively, shake vigorously in a mason jar for about a minute.
  4. Fill a tall glass with ice and pour in your coffee, leaving about 1 inch at the top. Slowly pour or spoon the pumpkin cold foam over the coffee so it floats on top.
  5. Optionally, sprinkle extra pumpkin pie spice or cinnamon over the foam.
  6. Enjoy immediately. Swirl gently with a straw or spoon, or sip straight through the foam. Adjust foam thickness by adding more cream (for thicker) or milk (for thinner) as needed.

Notes

For best results, use cold cream and milk straight from the fridge and chill your bowl or jar. Adjust spices and sweetness to taste. The foam is best enjoyed fresh but the pumpkin base can be made ahead and stored in the fridge for up to 3 days. For dairy-free, use coconut cream and oat or almond milk. If the foam is too runny, add more cream; if too thick, add more milk. Avoid over-whipping to prevent turning the foam into whipped cream.

Nutrition

Keywords: pumpkin cold foam, Starbucks copycat, fall drink, pumpkin spice, iced coffee, homemade cold foam, dairy-free pumpkin foam, autumn coffee, pumpkin cream, coffee topping

Find it online: https://lemonydrinks.com/pumpkin-cold-foam-recipe-easy-homemade-starbucks-fall-drink-guide/