Description
This pumpkin cold foam recipe is an easy and quick way to turn iced coffee into a cozy fall drink with simple ingredients and the best creamy pumpkin flavor. It feels healthy enough for a morning treat and special enough for brunch or a holiday party. Use it for meal prep ideas by mixing the base ahead and frothing only what you need.
Ingredients
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1 pinch fine sea salt
- 4 cups iced coffee
- 2 cups ice
- 1/8 teaspoon extra pumpkin pie spice
Instructions
- The pumpkin puree and maple syrup and vanilla and pumpkin pie spice and salt come together first in the bowl. The mixture changes from separate spoonfuls into a glossy orange base with tiny spice flecks and uneven streaks around the edges.
- The heavy cream and milk pour into the orange pumpkin base and soften the color. The mixture becomes pale pumpkin cream with thin lighter streaks and darker spice dots still visible across the surface.
- The pale pumpkin cream turns airy and thicker as tiny bubbles form across the top. The foam rises into soft uneven peaks with loose swirls and a few visible spice specks throughout.
- Ice moves into four glasses and the coffee flows around the cubes. The glasses now show dark coffee with uneven ice stacks and small gaps ready for the pumpkin foam layer.
- The pumpkin foam is spooned over the iced coffee and settles into a thick top layer. The drink changes into a layered cold coffee with dark edges below and pale orange foam drifting unevenly across the top.
- One glass is served as a single portion with a final dusting of pumpkin pie spice. The foam looks creamy and imperfect with soft swirls and speckled color and a few uneven drips along the inside of the glass.
Notes
Pro Tips:
- Use real pumpkin puree instead of pie filling so the foam tastes clean and not overly sweet.
- Chill the cream before frothing because cold dairy thickens faster and holds soft peaks better.
- Make the pumpkin base ahead and froth only before serving for the freshest texture.
- Add more milk one teaspoon at a time if the foam becomes too thick to spoon over coffee.
Storage: Store leftover pumpkin cold foam base in a sealed jar in the refrigerator for up to 3 days. The foam may settle as it chills so shake or stir it before frothing again. Do not store the finished foam on top of coffee because the layers will sink and the texture will loosen. For easy meal prep keep the pumpkin base chilled and pour it into the frother only when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 0 minute
- Category: Breakfast
- Cuisine: American