Upgrade your coffee with this Pumpkin Cream Cold Foam that you can make right at home! It's the best creamy Starbucks dupe and super easy to make with only a few items. It's the perfect way to celebrate pumpkin season and use up leftover canned pumpkin puree.
In a medium sized mixing bowl or mason jar, pour in the non-fat milk, heavy cream, vanilla extract, and sweetened condensed milk. Using a whisk or electric whisk, whip the mixture until it has large bubbles, and then becomes thick and smooth.
Add the pumpkin puree, pumpkin spice, and a pinch of salt into the bowl or mason jar. Optionally, add more sugar per taste and orange food coloring if desired. Continue to whip until fully combined and the foam has thickened, just before it forms soft peaks.
Fill a cup with ice and pour in 8 ounces of cold brew. Add a pump of vanilla syrup.
Slowly pour or spoon in the pumpkin cream cold foam over the cold brew. Sprinkle additional pumpkin spice over the cold foam and enjoy!
Troubleshooting: If the mixture isn’t getting thick and frothy, it’s likely that the heavy cream got a little too warm or the tool isn’t strong enough to add air. Put the mixture back in the fridge and try again once it chills. Alternatively, add 1-2 tablespoons of additional chilled heavy cream.
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Notes
WHICH COFFEE TO USE
The best coffee to use is cold brew, but espresso or fresh brewed coffee over ice work as well
STORAGE
Store additional pumpkin cream cold foam in the fridge for up to 4 days. Rewhip with a whisk when ready to use, if necessary.
TOOLS FOR WHIPPING
Use any household item to whip the milk, i.e. frother, aeroccino, food processor, whisk, coffee press, blender, electric mixer.
If you're using a Nespresso Aeroccino, mix all of the ingredients in a mason jar or bowl first, then pour it into the Aeroccino, up to the max line or with the desired amount. Turn it on the cold foam setting (press down and hold).