Can I use a different type of milk instead of heavy cream?

Yes! If you're looking for a dairy-free or lighter version, oat milk is a fantastic substitute for heavy cream. It froths well and gives the foam a creamy texture. You can also try almond milk, coconut milk, or any other plant-based milk of your choice. Just note that some options may not froth as thick as heavy cream.

Can I make the pumpkin cream cold foam ahead of time?

Yes, you can prepare the pumpkin cream mixture in advance and store it in the fridge for up to 2 days. Simply re-whisk or froth it before using it again. Just be sure to keep it in an airtight container to preserve its freshness.

Can I use pumpkin pie filling instead of pumpkin puree?

I recommend using pure pumpkin purée rather than pumpkin pie filling. The filling contains added sugars and spices, which could throw off the balance of flavors in the foam. Stick with plain pumpkin purée for the best results!

Can I make this foam without a milk frother?

Absolutely! If you don’t have a milk frother, you can use a whisk or an immersion blender to create the foam. A handheld frother works best, but don’t worry – a regular whisk or immersion blender will still give you a great result. Just make sure to froth until the mixture is thick and creamy.

Easy Pumpkin Cream Cold Foam to Elevate Your Coffee

Description

A cozy and creamy Pumpkin Cream Cold Foam made with real pumpkin purée, maple syrup, and fall spices. Perfect for topping your favorite autumn coffee drinks!

Ingredients

Scale

1/2 cup heavy cream (or oat milk for a dairy-free version)
1 tablespoon pumpkin purée (not pumpkin pie filling, just pure pumpkin)
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice
1/8 teaspoon cinnamon
1/4 teaspoon vanilla extract
Ice and cold brew coffee (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Combine ingredients: In a bowl or blender, mix together the heavy cream (or oat milk), pumpkin purée, maple syrup, pumpkin pie spice, cinnamon, and vanilla extract.
Blend until smooth: Whisk or blend the mixture until it’s smooth and free of lumps. You want it to be creamy but not too thick at this stage.
Froth the mixture: Using a milk frother, whisk, or immersion blender, froth the pumpkin cream until it’s thick and creamy. This will give it the perfect texture to float on top of your coffee.
Serve it up: Fill a glass with ice and pour in your cold brew coffee or iced coffee. Then, spoon the pumpkin cream cold foam over the top.
Enjoy: Stir it gently and take a sip – you’ve just made yourself the perfect fall treat!

Notes

For a dairy-free version, substitute heavy cream with oat milk or coconut cream. You can also adjust the sweetness with more maple syrup or brown sugar.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Drink
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 150
Sugar: 12g
Sodium: 10mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 1g
Cholesterol: 40mg