Description
Enjoy a delightful fall-inspired beverage with this Pumpkin Cream Cold Foam Cold Brew recipe, a perfect copycat of Starbucks’ seasonal favorite. This creamy, spiced pumpkin foam tops a smooth, refreshing cold brew coffee, making it an ideal treat for pumpkin lovers and coffee enthusiasts alike.
Ingredients
Pumpkin Cream
- 1 cup heavy whipping cream
- ½ cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 3 tablespoons pumpkin puree
- 2 teaspoons pumpkin pie spice
Cold Brew Coffee
- 8 ounces cold brew coffee
- Ice cubes
- Optional: pumpkin spice simple syrup or vanilla simple syrup for extra sweetness
Instructions
- Prepare the Pumpkin Cream: In a mixing bowl, whisk together the heavy whipping cream, sweetened condensed milk, and vanilla extract until well combined. Then whisk in the pumpkin puree and pumpkin pie spice until the mixture is smooth and fully blended. Cover the bowl and refrigerate the pumpkin cream until you’re ready to assemble the drink.
- Assemble the Cold Brew Coffee: Fill a glass with ice cubes and pour in 8 ounces of cold brew coffee. If you prefer a sweeter coffee, you may add a splash of pumpkin spice simple syrup or vanilla simple syrup to taste.
- Whip the Pumpkin Cream Cold Foam: Using a blender or NutriBullet, pulse ¼ to ½ cup of the chilled pumpkin cream for a few seconds until it becomes thick and fluffy, resembling a creamy foam.
- Top the Coffee: Spoon the whipped pumpkin cream cold foam over the iced cold brew coffee, creating a thick and creamy layer. For an extra festive touch, sprinkle additional pumpkin pie spice atop the foam if desired.
Notes
- The amount of pumpkin cream used for the foam can be adjusted depending on your preference for creaminess.
- Simple syrups are optional but add sweetness and enhance the pumpkin spice flavor.
- Use fresh pumpkin puree for the best flavor, or canned pumpkin puree labeled 100% pumpkin.
- For a lighter version, substitute heavy cream with half-and-half or a dairy alternative, though the foam texture may vary.
- Refrigerate any leftover pumpkin cream and use within 2-3 days for freshness.
