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–+ servings
Close-up of iced coffee topped with thick, orange Pumpkin Cream Cold Foam, sprinkled with cinnamon.

Pumpkin Cream Cold Foam

This recipe shows you how to make the popular Pumpkin Cream Cold Foam topping for your cold brew coffee at home.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Beverage
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Cream Cold Foam
  • 1 cup heavy whipping cream
  • 1/2 cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 3 tablespoons pumpkin puree
  • 2 teaspoons pumpkin pie spice
For the Cold Brew Coffee with Cold Foam
  • 8 ounce Cold Brew Coffee

Equipment

  • Whisk
  • Blender (NutriBullet or similar)
  • Glass

Method
 

  1. Whisk together the whipping cream, sweetened condensed milk, and vanilla extract.
  2. Whisk in the pumpkin puree and pumpkin pie spice until the mixture is smooth.
  3. Cover the pumpkin cream mixture and place it in the refrigerator until you are ready to use it.
  4. Add the cold brew coffee to a glass filled with ice.
  5. In a blender, pulse about 1/4 to 1/2 cup of the pumpkin cream for a few seconds, or until the mixture becomes fluffy and thick.
  6. Top the iced coffee with the pumpkin cream cold foam.
  7. Sprinkle with additional pumpkin pie spice, if you want more flavor.

Notes

If you want sweeter coffee, you can add a splash of pumpkin spice simple syrup or vanilla simple syrup to the cold brew before adding the foam.

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