Heavy cream, half and half, vanilla syrup, pumpkin purée, and pumpkin pie spice are all you need to make a truly remarkable coffeehouse style pumpkin cold foam from the comforts of home.
Pumpkin season is well under way, and there are few things that pumpkin lovers look forward to more than the annual coffee house fall lineup. Cold foam has taken off in the last year as a tantalizing topping to everything from an iced latte to the bold and uninhibited cold brew. I did a copycat pumpkin cold foam over cold brew and it was absolute perfection. You only need five simple ingredients and a few minutes of time to recreate this modern coffeehouse favorite in your own kitchen.
What you’ll need to make this Pumpkin Cold Foam:
Heavy Cream
Half and Half (or Whole Milk if you have that on hand)
Vanilla Syrup (I used this Torani one)
Pumpkin Purée
Pumpkin Pie Spice Blend (I used this Trader Joe’s one)
Making the Foam
Now cold foam is especially a melty version of whipped cream. With the addition of half and half (or whole milk), it doesn’t fully whip to still peaks, giving it that softer consistency. Think of it as a cold version of that frothy milk that sits atop lattes and cappuccinos. It’s perfect over a gamut of cold drinks, and flavors are as vast as your imagination can take them. I have a sweet and simple Vanilla Bean Cold Foam if you want to try it in one of its purest forms.
For this pumpkin cold foam, begin by adding all ingredients to a medium sized bowl, and whipping on high for 2-5 minutes. Your foam is done when its frothy and thickened ever so slightly. Pour a tall glass of cold brew or iced coffee, and add the cold foam to the top. You can make some festive ice cubes if you’d like to, I froze some pumpkin ones that were pretty adorable in this drink. Find my Silicone Pumpkin Ice Mold here). Mix it in or enjoy it atop your coffee with each sip. I added a sprinkling of pumpkin pie spice to the top of my cold foam. It’s the essence of fall all wrapped up in one perfectly chilled coffee drink.
Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of dairy.
Silk Plant Based Half and Half Alternative is a great substitute for the dairy based cream.
Silk Dairy Free Heavy Cream is a great substitute for the dairy based heavy cream.
Use sugar free vanilla syrup for a low-carb version, such as this Torani Sugar Free Vanilla Syrup.
If you loved this Pumpkin Cold Foam, I’d be so grateful for you to leave a 5 star rating + review!
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
Happy Barista-ing! ☕️
XO,
Heather
Pumpkin Cold Foam
Ingredients
- 1 Cup Heavy Cream
- ¼ Cup Half and Half
- 4 Teaspoons Vanilla Syrup
- ½ Teaspoon Pumpkin Pie Spice Blend
- 2 Tablespoons Pumpkin Purée
- Cold Brew (or Iced Drip Coffee), for two
- Ice
Instructions
- Place cold foam ingredients in a small bowl and with a froth or or a hand mixer with until the texture is lime slightly melted whipped cream. It should be every so slightly thick but still pourable.
- Fill two medium size glasses with ice and cold brew, leaving 2 to 3 inches of room at the top for the cold foam. Divide cold foam between the two glasses of cold brew. Stir and enjoy!
Leave a Comment