Introduction

Discover the rich and creamy delight of homemade pumpkin cold foam, perfect for elevating your cold coffee or latte. This smooth, spiced foam adds a cozy autumn twist with the warm flavors of pumpkin and pumpkin pie spice.

Two tall clear glasses filled mostly with dark, almost black iced coffee sit on a light wooden board with a white marbled texture background. Each glass is topped with a thick, creamy layer of white foam, dusted with light brown cinnamon or spice powder. The foam has a light, airy texture, slightly spilling over the sides of the glasses. Around the base of the glasses are small bright orange pumpkins, a few star anise pods, and cinnamon sticks, adding warm autumn tones to the scene. A glass jar partially filled with cinnamon powder and a wooden pepper grinder are slightly blurred in the background, giving a cozy, seasonal feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups heavy cream
1/3 cup sweetened condensed milk
2 tbsp maple syrup
1 tbsp vanilla extract
1/3 cup pumpkin puree
1 tbsp pumpkin pie spice blend

Instructions

Step 1: In a large bowl, combine the heavy cream, sweetened condensed milk, maple syrup, vanilla extract, pumpkin puree, and pumpkin pie spice blend. Whisk thoroughly until the mixture is smooth and fully combined. This is your pumpkin cold foam base. You can store this unwhipped base in a mason jar in the fridge for up to one week if making coffee over several days.
Step 2: Portion out 1/3 to 1/2 cup of the cold foam base into a smaller bowl for a single serving. Using a hand mixer on high speed, whip the mixture for 30 to 45 seconds until it becomes thick but still pourable and fluffy. Adjust portions and whipping time as needed for larger batches.
Step 3: Pour your cold coffee into a glass. Add sweetener if desired, like vanilla syrup or extra maple syrup. Gently pour the whipped pumpkin cold foam over the coffee. Finish with a dash of pumpkin pie spice on top for extra aroma and flavor. Enjoy!

Tips & Variations

Use full-fat pumpkin puree for the best texture and flavor; avoid pumpkin pie filling as it contains added sugars and spices.
For a dairy-free version, substitute heavy cream with coconut cream and use a suitable sweetened condensed milk alternative.
Adjust the pumpkin pie spice to taste or try adding a pinch of cinnamon or nutmeg for a slightly different spice profile.

Storage

Store the unwhipped pumpkin cold foam base in an airtight container or mason jar in the refrigerator for up to one week. Whip fresh portions as needed for best texture. Once whipped, use immediately for optimal fluffiness, as the foam will lose volume if stored. If needed, gently re-whip before serving.

How to Serve

The image shows two clear glass cups filled with a dark brown coffee base topped with a thick, frothy layer of light brown whipped foam. The foam is swirled and sprinkled with a fine dusting of cinnamon powder, adding light brown speckles on top. One cup has a star anise placed centrally on the foam, adding a dark brown, star-shaped detail. The cups are placed on a round light wooden board with a small bowl of ground cinnamon to the side and some whole star anise pieces scattered nearby. In the background, large orange pumpkins and a cinnamon stick are visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly and is often more convenient. Just make sure it is pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

How long does the whipped pumpkin cold foam last once made?

Once whipped, the pumpkin cold foam is best used immediately. It may start to lose its fluffiness within an hour, so it’s ideal to prepare it just before serving.