Pumpkin Cold Foam
Skip the line at your local coffee shop and make your own pumpkin cold foam at home using just five basic ingredients! This is a small batch recipe that makes two generous servings for topping your favorite iced beverages.
You’ve probably seen cold foam on the menu at coffee shops, but if you’ve never tried it before you’re in for a real treat! It’s not quite like whipped cream or plain frothed milk. It’s somewhere between the two, with a velvety texture that’s easy to pour but sits right on top of your coffee.
While I love to grab an iced coffee with some pumpkin cold foam, I don’t love the $6-$7 price tag every time. So, I decided to set out on creating an easy homemade version with things I usually have on hand. And let me tell you, this recipe does not disappoint!
It’s made with heavy cream and milk that’s been doctored up with a little pumpkin puree, maple syrup, plus spices to create its unique whipped texture. All you have to do is froth everything together, then pour it on top of your coffee.
This recipe makes about ¾ cup, which is enough for 2 or 3 servings. You can easily cut this recipe in half to just make one serving, or double or triple it for a larger batch. It’s also a great way to use up any leftover pumpkin puree you have sitting in your fridge!
See How It’s Made
Ingredient Notes & Substitutions
Pumpkin Puree
You’ll want to use real pumpkin puree, not pumpkin pie filling (which is already sweetened and has spices added to it). This recipe calls for just 2 tablespoons of pumpkin puree, but you can use the rest in another recipe like my pumpkin bread, pumpkin coffee cake, or pumpkin fudge.
Pumpkin Pie Spice
Feel free to use your favorite store blend or you can make your own pumpkin pie spice. I usually just make a large batch of my homemade pumpkin pie spice every fall because I always have everything on hand to make it and it’s much cheaper!
Maple Syrup
Pure maple syrup is best for this recipe. If you prefer your cold foam to be a little less sweet, you can reduce the maple syrup to 1 tablespoon.
How to Achieve the Perfect Consistency
- Use cold ingredients. If your cream and milk aren’t cold, you won’t be able to create that velvety, mousse-like texture. Using cold ingredients also helps the cold foam thicken a lot faster.
- Ditch the whisk. I’ve made this recipe with a whisk, a handheld milk frother, and I’ve even added all of the ingredients to a mason jar and shaken them up. Each method works, but I personally think the handheld milk frother delivered the best results in the shortest amount of time. I can’t find the exact one I have anymore, but this handheld frother is the same brand as the one that I own and comes in a variety of different colors!
- Make sure to mix it long enough. If your cold foam isn’t thick enough, it will sink down into the coffee. You’ll know it’s ready when you see lines from where the frother has been. The consistency should still be soft enough to pour or spoon over your coffee, it shouldn’t be as thick as whipped cream.
Can I Make It Dairy Free?
Yes! You can make this dairy-free by using a dairy-free heavy cream (I like Country Crock or Silk) and dairy-free milk (almond, soy, or another favorite).
Can I Make This Ahead Of Time?
Absolutely! This cold foam keeps well in the fridge for 2 to 3 days in an airtight container. Just be sure to froth it again before pouring it over your coffee.
Different Ways To Use It
I love to serve this pumpkin cold foam over some iced coffee, cold brew (I really like Stok cold brew coffee!), or an iced chai latte.
You’re welcome to spoon it over hot coffee or even hot chocolate, just keep in mind that it will melt. It will still be delicious, just not as pretty and the texture won’t be quite the same.
I really feel like a barista making this pumpkin cold foam at home. I also love that it’s inexpensive and I don’t even have to leave my house (win-win!).
If you make this recipe, don’t forget to leave a comment below letting me know how it turned out and what drink you paired with your cold foam! Enjoy!
Pumpkin Cold Foam Recipe
Ingredients
- 2 tablespoons pumpkin puree (not pumpkin pie filling; 30 grams)
- 2 tablespoons whole milk (30 ml)
- 2 tablespoons pure maple syrup (36 grams)
- ½ teaspoon pumpkin pie spice
- ¼ cup cold heavy whipping cream (60 ml)
Equipment
Instructions
- In a medium-sized mixing bowl or large measuring cup, whisk together the pumpkin puree, milk, maple syrup and pumpkin pie spice until well combined, then whisk in the heavy cream.2 tablespoons pumpkin puree,2 tablespoons whole milk,2 tablespoons pure maple syrup,½ teaspoon pumpkin pie spice,¼ cup cold heavy whipping cream
- Using a handheld milk frother, froth the mixture for 1 to 2 minutes or until it’s thickened, but still pourable. (If you don’t have a handheld frother, you can whisk the mixture together by hand, but it will take a little longer).
- Pour or spoon over cold brew coffee, then serve and enjoy!
