Pumpkin Cream Cold Foam
This homemade pumpkin cream cold foam is made with real pumpkin puree, vanilla, and pumpkin pie spice. This easy Starbucks copycat topping is ready in minutes and is delicious over cold brew, iced coffee, pumpkin spice lattes, and chai.
Equipment
- hand frother
Ingredients
- 3 tbsp heavy cream
- 2 tbsp 2% milk
- 1 tbsp vanilla syrup
- 1 tbsp pumpkin puree
- ¼ tsp pumpkin pie spice
- pumpkin pie spice for topping optional
Instructions
- Add the heavy cream, 2% milk, pumpkin puree, vanilla syrup, and pumpkin pie spice to a small glass or milk frothing pitcher.
- Stir briefly to help combine the pumpkin puree with the dairy mixture.
- Froth with a handheld milk frother for 20 to 40 seconds, or until the mixture becomes thick, creamy, and increased in volume. Do not over-froth.
- Prepare a glass of cold brew, iced coffee, iced latte, or iced chai, leaving room at the top for the foam.
- Slowly pour or spoon the pumpkin cream cold foam over the drink.
- Sprinkle with additional pumpkin pie spice or cinnamon, if desired, and serve immediately.
Notes
- Use plain pumpkin puree rather than pumpkin pie filling.
- Keep all dairy ingredients cold until you are ready to make the foam for the best texture.
- If the foam becomes too thick, stir in a small splash of milk until it reaches a softer, pourable consistency.
- For a sweeter pumpkin cold foam, add additional vanilla syrup to taste.
- A French press or blender can be used if you don’t have a handheld milk frother.