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At-Home Pumpkin Cream Cold Foam (only 3 ingredients!)

October 1, 2021

Hi friends! Last fall I created this DIY pumpkin cream cold foam and shared it on IG. SO many of you loved it. I too am quite fond of it. It tastes like the Starbucks version but for much cheaper — and you can make it in the comfort of your home. I have been counting down the weeks until fall arrives so I can enjoy this magic iced coffee again. We have finally made it through the heat, people!

If you like iced coffee but caffeine gets you, you may consider making your own decaf iced coffee with decaf coffee. I have found that pre-made decaf iced coffee is hard (if not impossible) to find, which is why I used to make my own decaf cold brew. I wrote a whole blog post on how to make homemade cold brew and another on how I deal with caffeine. I have a mini cold brew container off Amazon, and it has made this process even easier! If I can’t handle any caffeine that day but really want an iced coffee, I will use this to make my own cold brew. If you try this yourself, it is key to get COARSE GROUND coffee. I love the decaf coffee grounds from Whole Foods.

I drink decaf coffee first thing in the AM. In this last few years I’ve discovered I can’t do caffeine pre-breakfast. I’ve found that it gives me the jitters and makes me anxious, so decaf first thing it is! Midmorning, after I have enough food in my system and I’m ready for a caffeine boost, I enjoy a caffeinated beverage. For this drink, the unsweetened STOK brand cold brew is my favorite. I also like the Starbucks medium roast iced coffee. You can find both at most grocery stores. Without further ado, here’s my recipe for Pumpkin Cream Cold Foam!

PUMPKIN CREAM COLD FOAM INGREDIENTS:

Iced coffee or cold brew of your choice (you can find a bottle at most grocery stores)
Heavy cream or heavy whipping cream
Pumpkin purée
Maple syrup
Cinnamon or pumpkin spice

HOW TO MAKE PUMPKIN CREAM COLD FOAM:

Step 1: Fill a cup with ice and iced coffee or cold brew.
Step 2: In a separate Mason jar, combine heavy cream, pumpkin purée, and maple syrup.
Step 3: Secure Mason jar lid and shake violently. Or froth, whip, or blend it with a device of your choosing.
Step 4: Pour froth over iced coffee/cold brew.
Step 5: Add a dash of cinnamon or pumpkin spice.
Step 6: ENJOY!

NOTES, SUBS, AND ADDITIONS

To get the foam, I used my hand-held frother because I was going for optimal laziness here. However, you will get the same effect if you just shake it violently in a Mason jar. You can also blend it or whip it!
If you can’t do dairy, try swapping the heavy cream for coconut cream or a dairy-free creamer.
Store leftover pumpkin cold foam cream in the Mason jar in the fridge. Give it a good shake before you use it next!
Butternut squash purée would be delicious in place of the pumpkin purée, if that’s what you have.
If video form is more your speed, here is a reel I made on Instagram last fall walking you through the steps as well.

Large Batch Edition

The original recipe I wrote out is for a single serving of the cold foam, but I highly recommend making a large batch at once and using the blender so you can enjoy it over your coffee for days to come. If it is too thick in the days following, just add a little water and shake it up in a mason jar and you’re good to go!

PUMPKIN CREAM COLD FOAM LARGE BATCH INGREDIENTS:

1 c heavy cream
1 tbs maple syrup
1/3 c pumkin puree
(Optional) cinnamon or nutmeg
*also free free to add more maple syrup or pumpkin. Make it your own. Be free, go wild!

TO MAKE

Blend in a blender for 10-20 seconds. Too long and it turns to whipped cream! If you blend to long, just add little water and it will thin out again.

Store in the fridge for a solid week to 10 days.

ENJOY!