Pumpkin Cream Cold Foam Recipe – A Cozy and Refreshing Fall Drink You’ll Love
There’s something magical about fall. The crisp air, the golden leaves, and the warm, cozy flavors that define the season. One of the most beloved drinks of autumn is pumpkin cream cold foam—a creamy, spiced topping that turns any cold brew into a café-style masterpiece. It’s smooth, velvety, lightly sweetened, and infused with just the right amount of pumpkin and spice.
I remember the first time I tried making this at home. I had been splurging on coffee shop pumpkin drinks for weeks, and one day I thought, “Why not recreate it in my kitchen?” The result was incredible. It instantly became a part of my fall morning routine, right alongside other seasonal favorites like my Pumpkin Banana Muffins. If you’ve read my About page, you know I love recipes that bring comfort and connection—and this drink does exactly that.
The best part? It’s quick, budget-friendly, and easy to make at home. No long coffee shop lines, no fancy machines required—just a blender, some pantry staples, and a few minutes.
Why You’ll Love This Pumpkin Cream Cold Foam
- Cozy fall flavor: A creamy blend of pumpkin puree, pumpkin spice, and sweet vanilla makes every sip taste like autumn in a glass.
- Café-style at home: Skip the expensive coffee shop versions and enjoy this treat anytime you want.
- Customizable sweetness: Adjust the condensed milk and vanilla syrup to suit your taste.
- Pairs perfectly with cold brew: The boldness of coffee balances the sweetness and spice.
- Quick and easy: Just blend, pour, and sip—it’s ready in minutes.
Ingredients
▢ Ice, as needed
▢ 8 oz cold brew
▢ 1 tablespoon vanilla syrup
▢ Pumpkin spice, for sprinkling
Pumpkin Cream Cold Foam (1–2 servings)
▢ 2 tablespoon non-fat milk
▢ 6 tablespoon heavy cream
▢ ½ teaspoon vanilla extract
▢ 2 tablespoon sweetened condensed milk
▢ 1 tablespoon pumpkin puree
▢ ¼ teaspoon pumpkin spice
▢ Pinch of salt
Instructions
Step 1: Prepare your cold brew
Fill a tall glass with ice and pour in 8 oz of cold brew. Stir in 1 tablespoon of vanilla syrup to sweeten the base. Set aside while you prepare the pumpkin cream cold foam.
Step 2: Blend the pumpkin cream
In a blender or milk frother, combine non-fat milk, heavy cream, vanilla extract, sweetened condensed milk, pumpkin puree, pumpkin spice, and a small pinch of salt. Blend on high speed for about 20–30 seconds until the mixture is thick, frothy, and creamy.
Step 3: Assemble the drink
Gently pour the pumpkin cream cold foam over your prepared cold brew. The cream will slowly float and swirl into the coffee, creating a beautiful layered effect.
Step 4: Garnish and enjoy
Finish with a light sprinkle of pumpkin spice on top. Grab a straw or sip straight from the glass to experience the full creamy foam with every taste.
Pro Tips
- Use cold ingredients: Cold heavy cream whips up into foam much better.
- Adjust sweetness: If you prefer a less sweet foam, reduce the condensed milk slightly.
- Use real pumpkin puree: Not pumpkin pie filling, which has added sugar and spices.
- Make it dairy-free: Swap heavy cream and milk for coconut cream and almond milk.
- Frother vs blender: A handheld milk frother works great, but a blender makes the foam thicker and more café-like.
Variations
- Maple pumpkin foam: Replace the condensed milk with maple syrup for a naturally sweet flavor.
- Spiced chai twist: Add a pinch of ground cinnamon, nutmeg, and cardamom for a chai-inspired version.
- Iced pumpkin latte: Add a splash of milk directly to the coffee for a creamier base.
- Mocha pumpkin cold foam: Stir in 1 teaspoon cocoa powder with the foam mixture for a chocolatey kick.
Pairings
- Pastries: Pair with scones, croissants, or pumpkin muffins.
- Breakfast favorites: Enjoy alongside pancakes, waffles, or cinnamon rolls.
- Savory snacks: Surprisingly, it pairs well with salted nuts or cheese crostini to balance the sweetness.
Storage
Pumpkin cream cold foam is best enjoyed fresh, but you can prepare the foam mixture ahead of time and keep it refrigerated in an airtight container for up to 2 days. Shake or blend before serving, as it may separate slightly in the fridge.
FAQs
1. Can I make pumpkin cream cold foam without condensed milk?
Yes, you can replace it with maple syrup, honey, or even a sugar-free sweetener if you prefer.
2. Can I use whipped cream instead of making the foam?
You can, but it won’t have the same smooth, pourable consistency. Whipped cream sits on top, while cold foam blends into the coffee.
3. Can I make this with hot coffee?
The foam is designed for cold brew or iced coffee, but you can spoon it over hot coffee for a pumpkin cream latte.
4. What kind of pumpkin puree should I use?
Canned pure pumpkin works perfectly. Avoid pumpkin pie filling, which already contains sugar and spices.
5. How can I make this drink vegan?
Swap heavy cream with coconut cream, condensed milk with maple syrup, and use almond or oat milk instead of dairy milk.
Nutrition Facts
| Serving Size | 1 glass |
|---|---|
| Calories | 190 kcal |
| Protein | 2 g |
| Fat | 12 g |
| Carbohydrates | 18 g |
| Fiber | 1 g |
| Sugar | 15 g |
| Sodium | 85 mg |
Conclusion
Pumpkin cream cold foam is the perfect way to bring a taste of autumn into your everyday coffee routine. It’s creamy, spiced, and indulgent—yet simple enough to whip up in minutes. Once you try this homemade version, you may never go back to the pricey coffee shop drinks again.
So the next time you’re craving a cozy fall pick-me-up, grab your blender, some pumpkin puree, and make this Pumpkin Cream Cold Foam. Share it with friends, or keep it as your little seasonal treat—you deserve it!
Pumpkin Cream Cold Foam Recipe – A Cozy and Refreshing Fall Drink You’ll Love
Ingredients
- Ice as needed
- 8 oz cold brew coffee
- 1 tablespoon vanilla syrup
- Pumpkin spice for sprinkling
- For the Pumpkin Cream Cold Foam 1–2 servings:
- 2 tablespoons non-fat milk
- 6 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 2 tablespoons sweetened condensed milk
- 1 tablespoon pumpkin puree
- ¼ teaspoon pumpkin spice
- Pinch of salt
Instructions
- Prepare cold brew: Fill a glass with ice and pour in the cold brew coffee. Stir in the vanilla syrup.
- Make pumpkin cream foam: In a small mixing bowl or frothing pitcher, combine non-fat milk, heavy cream, vanilla extract, sweetened condensed milk, pumpkin puree, pumpkin spice, and a pinch of salt.
- Froth mixture: Use a handheld frother or whisk until the mixture is light, fluffy, and slightly thickened.
- Top cold brew: Spoon or pour the pumpkin cream cold foam over the prepared cold brew.
- Finish and serve: Sprinkle with extra pumpkin spice and enjoy immediately.
Notes
- For a lighter version, replace heavy cream with half-and-half.
- Adjust sweetness by adding more or less sweetened condensed milk.
- Works great over iced lattes or even iced chai tea lattes for a twist.
