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Creamy Homemade Pumpkin Cold Foam Recipe for Iced Coffee Lovers

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A quick and easy recipe to make a creamy, pumpkin-spiced cold foam topping for iced coffee, perfect for cozy fall mornings or year-round iced coffee upgrades.

Ingredients

Scale
  • ½ cup (120 ml) whole milk or preferred milk (almond, oat, or dairy-free options)
  • ½ cup (120 ml) heavy cream
  • 2 tablespoons (about 30 g) pumpkin puree (canned or fresh, plain pumpkin)
  • 1 tablespoon (15 ml) maple syrup (or honey/agave)
  • ½ teaspoon (2.5 ml) vanilla extract
  • ½ teaspoon (1.25 ml) ground cinnamon
  • Pinch (about 1/8 teaspoon) ground nutmeg
  • Optional: ¼ teaspoon (0.6 ml) pumpkin pie spice
  • Pinch of salt

Instructions

  1. Chill your milk and heavy cream in the refrigerator for about 5 minutes before starting.
  2. In a mixing bowl or large measuring cup, combine 2 tablespoons pumpkin puree with cinnamon, nutmeg, pumpkin pie spice (if using), and a pinch of salt. Stir gently.
  3. Add 1 tablespoon maple syrup and ½ teaspoon vanilla extract to the pumpkin-spice mixture and mix until smooth.
  4. Pour in ½ cup heavy cream and ½ cup whole milk (or preferred milk) and stir gently to combine.
  5. Use a milk frother to froth the mixture by submerging the frother head and moving it up and down for 30-45 seconds until the mixture thickens and doubles in volume forming a light, creamy foam. Alternatively, whisk vigorously for 2-3 minutes for less volume.
  6. Check that the foam is thick enough to hold its shape but still pourable.
  7. Pour chilled brewed coffee or cold brew over ice in a tall glass.
  8. Spoon or gently pour the pumpkin cold foam over the iced coffee to create a layered effect.
  9. Optionally, sprinkle a pinch of cinnamon or pumpkin pie spice on top for garnish.

Notes

Use cold milk and cream for best frothing results. Heavy cream adds richness and stability to the foam. For a lighter foam, substitute half the heavy cream with milk but expect less density. Fresh pumpkin puree can be used if well strained. Store leftover foam in a sealed container in the fridge for up to 24 hours and re-froth before use. Avoid freezing. Adjust sweetness to taste and do not overdo pumpkin puree to maintain foam texture.

Nutrition

Keywords: pumpkin cold foam, iced coffee topping, pumpkin spice, homemade pumpkin foam, fall coffee recipe, creamy pumpkin foam, pumpkin iced coffee

Find it online: https://juliamadeit.com/creamy-homemade-pumpkin-cold-foam-recipe-for-iced-coffee-lovers/