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!
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!
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!
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!
1
servingsA delicious addition to your at-home iced coffee or cold brew that rivals any drink from Starbucks. And it only requires 3 ingredients!
1 1/4 cups iced coffee or cold brew of your choice (you can get a bottle at most grocery stores)
1/4 cup heavy cream or heavy whipping cream
2 teaspoons pumpkin purée
2 teaspoons maple syrup
Dash of cinnamon or pumpkin spice
Mom to four wonderful little people. While they sleep, I cook.
I made this with coconut cream Bc I am trying to be dairy free. I used my blender. It probably wasn’t as creamy but I wanted it more for flavor! It was wonderful!
Perfect! Im so glad it worked for you
Thank you …this looks so good
Can you make it in larger batches and refrigerate
Yes!!