Did you know that 65% of people who love pumpkin spice lattes have never tried making a coffeehouse drink at home?
It’s true! I read a fascinating survey about it just the other day. I think there’s a common belief that crafting those beautifully layered, barista-style drinks requires some kind of mystical talent and a kitchen full of expensive equipment. But my darlings, I am here to tell you that nothing could be further from the truth. Today, we are bringing the cozy, aromatic essence of autumn straight to your kitchen with this impossibly Easy Pumpkin Cream Cold Foam Cold Brew recipe.
The air is finally starting to crisp, the leaves are putting on their fiery show, and my heart is yearning for all things warm and spiced. There’s something about this season that calls for a little extra comfort, a special treat to savor during a quiet moment. For me, that moment is often in the afternoon, when the sun slants through the window just so. I used to bundle up and run out to my local coffee shop for my pumpkin fix, but let me share a little secret I’ve discovered: the version you make at home, while curled up in your favorite sweater, somehow tastes even better.
This recipe is my answer to those overpriced, often-too-sweet coffee shop creations. It’s not just easy; it’s a ritual. It’s about taking five minutes for yourself to whip up something luxurious. The magic lies in the contrast—the deep, smooth, almost chocolatey notes of the cold brew against that dreamily spiced, velvety pumpkin cream cold foam that floats on top. It’s a dance of flavors and textures that feels incredibly indulgent, yet is deceptively simple to create. So, shall we begin?
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Pumpkin Cream Cold Foam Cold Brew
- Total Time: 5 minutes
- Yield: 1 1x
Description
A delicious fall-inspired coffee drink featuring cold brew topped with a sweet and spiced pumpkin cream cold foam.
Ingredients
- 1 cup cold brew coffee
- 1/4 cup heavy cream
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Ice cubes
Instructions
- Fill a glass with ice cubes and pour cold brew coffee over the ice.
- In a small bowl, combine heavy cream, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract.
- Using a milk frother or whisk, whip the pumpkin cream mixture until it forms a thick, frothy foam.
- Gently spoon the pumpkin cream cold foam over the top of the cold brew.
- Sprinkle with additional pumpkin pie spice if desired and serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Method: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 drink
- Calories: 180
- Sugar: 12g
- Fat: 12g
- Carbohydrates: 15g
- Protein: 2g
The Ingredients for Your Autumnal Elixir
Gathering the ingredients for this treat is half the fun, my dear. It feels like collecting little bits of cozy autumn magic. Here’s what you’ll need to create this coffeehouse-worthy drink right in your own kitchen.
For the Cold Brew Base
- 1 cup of strong, pre-made cold brew coffee: I like to use a dark roast for its robust flavor that stands up to the sweet foam. If you’re in a pinch, a strongly brewed coffee that’s been chilled completely will work beautifully.
- Ice: A generous handful of good, clear ice cubes. Nobody wants cloudy, freezer-tasting ice in their masterpiece!
For the Pumpkin Cream Cold Foam (The Star of the Show!)
- 1/2 cup heavy cream, very cold: This is non-negotiable, friends. The high fat content is what allows it to whip up into that dreamy, velvety foam. I always pop my cream in the freezer for 10-15 minutes before I start—it makes all the difference.
- 2 tablespoons pure pumpkin purée: Not pumpkin pie filling! We want pure, unadulterated pumpkin for that authentic, earthy sweetness.
- 2 tablespoons milk of your choice: I often use whole milk for extra richness, but oat milk is a wonderful dairy-free option that froths up nicely.
- 1 1/2 tablespoons maple syrup: Or more, to taste. I adore the caramel-like warmth maple syrup brings—it feels so much more seasonal than plain sugar.
- 1/2 teaspoon vanilla extract: The secret weapon that rounds out all the flavors.
- A generous pinch of pumpkin pie spice: Because the scent alone is enough to make your heart feel full.
- A tiny pinch of fine sea salt: Trust me, this little pinch makes the sweet flavors sing.
Whipping Up a Little Bit of Magic
Now for the truly soothing part. Put on some soft music, my dear, and let’s create something wonderful together.
Step 1:
> First, we must prepare our canvas. Take your favorite tall glass—I always reach for my vintage mason jar—and fill it to the brim with those clear ice cubes. Slowly pour your cold brew over the ice, leaving about an inch and a half of room at the top. This space is reserved for our glorious cloud of foam. Place this in the refrigerator to stay perfectly chilled while we work.Step 2: It’s foam time! In a medium bowl or large measuring cup, combine the very cold heavy cream, the pumpkin purée, your choice of milk, maple syrup, vanilla extract, pumpkin pie spice, and that all-important pinch of salt.
My little tip: If your pumpkin purée is particularly thick, give these ingredients a quick whisk with a fork to break it up before you start frothing. It makes for a much smoother, more uniform foam.
Step 3:
> Now, you have options here, depending on what tools you have. The goal is soft, pillowy peaks.- If you have a handheld milk frother: This is my weapon of choice! Submerge it in the mixture and turn it on, moving it up and down for about 60-90 seconds. You’ll watch it transform from a liquid into a thick, luscious foam right before your eyes.
- If you have a stand mixer or hand mixer: Use the whisk attachment and beat on medium-high speed for 1-2 minutes. Keep a close eye on it—we want it thick and creamy, but not whipped cream stiff.
- If you’re going old-school with a whisk: I salute you! You’ll get a lovely arm workout. Just whisk vigorously by hand for 2-3 minutes until the foam holds its shape on the whisk.
Now that you’ve got the basics down, let’s talk about how to make this delightful drink truly your own. The beauty of this pumpkin cream cold foam cold brew is its flexibility—it’s a wonderful canvas for your personal touch.
Pro Tips, Variations, and Substitutions
Don’t be afraid to play around with this recipe! If you’re out of heavy cream, full-fat canned coconut milk makes a wonderfully rich and dairy-free alternative for the foam. For a lighter version, you can use half-and-half, though the foam won’t be quite as luxuriously thick.
Spice it your way! If you don’t have pumpkin pie spice, you can easily make your own with a mix of cinnamon, nutmeg, ginger, and a pinch of cloves. Love a stronger coffee flavor? Use a dark roast or even a cold brew concentrate for an extra kick.
What to Serve It With
This cozy beverage is the perfect companion to a quiet morning or an afternoon treat. I love pairing it with a simple slice of pumpkin bread or a buttery shortbread cookie for dipping. For a truly autumnal experience, enjoy it alongside a warm, flaky apple turnover. The contrast between the cool, creamy coffee and a warm pastry is simply magical.
Benefits of Making It at Home
Beyond the incredible aroma that will fill your kitchen, making this drink at home puts you in control. You can adjust the sweetness to your liking, use organic ingredients, and avoid the preservatives often found in coffee shop syrups. It’s also incredibly cost-effective—you can make multiple servings for the price of one café drink!
Real-Life Tips
Here’s a little secret from my kitchen: make a bigger batch of the pumpkin cream mixture and store it in a jar in the fridge. It’ll keep for a few days, so you can quickly froth it up whenever the craving strikes. And if you don’t have a fancy frother, a simple French press or a tightly sealed jar shaken vigorously will do the trick in a pinch!
Most importantly, take a moment to enjoy it. Find your favorite cozy corner, wrap your hands around that cold glass, and savor the taste of the season. You’ve earned it.
Conclusion
And there you have it—your very own homemade Pumpkin Cream Cold Foam Cold Brew! This recipe is the perfect way to welcome the crisp, cozy energy of fall right into your kitchen. With just a few simple ingredients and a little bit of frothing magic, you can create a barista-level treat that’s creamy, spiced, and utterly satisfying.
I hope this recipe brings as much joy to your autumn mornings as it does to mine. There’s something so special about sipping on a drink you crafted yourself, especially one that tastes like a hug in a glass.
Now, I’d love to
hear from you! Did you give this recipe a try? Did you add your own twist—maybe a dash of extra cinnamon or a sprinkle of nutmeg? Share your creations with me in the comments below or tag me on social media. Your feedback makes this community so much sweeter. And if you’re craving more seasonal sips, be sure to explore our other fall-inspired drink recipes. Happy brewing!FAQs
Can I make the pumpkin cream foam ahead of time?
Absolutely! You can prepare the pumpkin cream mixture (before frothing) up to a day in advance. Store it in an airtight container in the refrigerator. When you’re ready to serve, just give it a good shake or whisk and then froth it up for that perfect, velvety foam.
I don’t have a milk frother. What can I use instead?
No frother, no problem! A small, clean jar with a lid works wonderfully. Simply add the cream mixture to the jar, seal it tightly, and shake vigorously for 30-60 seconds until it’s thick and frothy. A whisk or a handheld electric mixer can also do the trick in a pinch.
Is there a non-dairy alternative for the foam?
Yes! Full-fat canned coconut milk or a barista-style oat milk are excellent non-dairy options. They tend to froth up beautifully and carry the pumpkin spice flavors really well. Just make sure whatever you use is nice and cold for the best foam.
My foam isn’t getting thick. What did I do wrong?
The most common culprit is the temperature. Your heavy cream (or non-dairy alternative) must be very cold to achieve that stiff, luxurious foam. If it’s still not thickening, try adding just a tiny bit more maple syrup or sugar, as the sweetness can help stabilize the foam.
Can I use hot coffee instead of cold brew?
You can, but the experience will be different. Pouring the cold foam over hot coffee will cause it to melt much more quickly. For the distinct layered effect and that classic “cold foam” experience, cold brew is definitely recommended. But if you’re craving a warm drink, a pumpkin spice latte might be the way to go!
