Quick answer: froth 3 tablespoons of cold heavy cream with 2 tablespoons of milk, 1 tablespoon of pumpkin purée, 1 tablespoon of maple or vanilla syrup, ¼ teaspoon of pumpkin pie spice and a few drops of vanilla until thick but still pourable, then pour it over iced coffee or cold brew.
Ingredients (1-2 drinks)
- 3 tbsp cold heavy cream
- 2 tbsp cold milk (2% or whole)
- 1 tbsp pumpkin purée (not pie filling)
- 1 tbsp maple syrup, vanilla syrup or sweetened condensed milk
- ¼ tsp pumpkin pie spice
- ¼ tsp vanilla extract
- Iced coffee or cold brew, and extra spice for dusting
How to make it
- Whisk the pumpkin purée with the syrup, spice and vanilla until smooth.
- Add the cold cream and milk.
- Froth with a handheld frother for 20-30 seconds, until it thickens and roughly doubles in volume but still pours.
- Pour slowly over iced coffee or cold brew so it floats, and dust with pumpkin pie spice.
No frother?
Shake the base hard in a sealed jar for about a minute, pump it in a French press, or pulse it in a blender. See how to make cold foam for each method.
For a batch or a café
Multiply the base and strain it through a fine sieve so no pumpkin fibers remain, then keep it cold. Strained base also works in a whipped cream dispenser: charge it, shake briefly and dispense a soft foam onto each drink.
Tips
- Use pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
- Keep the cream and milk cold; warm dairy will not hold foam.
- Pumpkin pie spice is a mix of cinnamon, ginger, nutmeg and cloves or allspice. Cinnamon alone also works.
- For a lighter foam, swap half the cream for milk.
What to pour it over
Cold brew, iced coffee, iced chai, iced lattes and even hot coffee. It is also good on hot chocolate.
More flavors: cold foam flavors. The plain version: vanilla sweet cream.
Frequently asked questions
What is pumpkin cream cold foam made of?
Heavy cream, milk, a little pumpkin purée, a sweetener such as maple syrup or vanilla syrup, pumpkin pie spice and vanilla, frothed until thick and pourable.
Can I make pumpkin cold foam without pumpkin purée?
Yes. Use pumpkin spice syrup or pumpkin pie spice with vanilla syrup. You get the spice flavor without the pumpkin body.
Can I make it ahead?
Mix the unfrothed base and keep it in a sealed jar in the fridge for a few days, then froth just before serving.
Why is my pumpkin cold foam not frothing?
The base is probably too warm or has too much purée. Keep everything cold and use no more than about a tablespoon of purée per serving.
