Learn how to make a barista style pumpkin cold foam with just 10 minutes of active time in the kitchen. Serve this fall-inspired coffee with some cold brew and a sprinkle of pumpkin pie spice on top.
Quick Look: Pumpkin Cold Foam
- Servings: 1 cold brew, but you'll have enough pumpkin syrup for about 6 drinks
- Kitchen Timing: 10 minutes, plus some time for the syrup to cool.
- Flavor Profile: Full of pumpkin spice with a hint of maple
- Leftover Tips: Store leftover pumpkin syrup in the fridge and use it to make more pumpkin cold foam for your coffee throughout the week.
- Skill Level: Beginner
- What You'll Learn: How to make cold foam from scratch (just like Starbucks). Once you master this recipe, you can try other varieties like salted caramel cold foam.
- Why You'll Love This Recipe: No need to spend money on a Starbucks coffee when you make pumpkin cold brew at home!
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Is it really fall if you don't have a pumpkin cream cold brew in your hand?
Today, I'm showing you how to make the iconic pumpkin drink at home. Once you've mastered how to make pumpkin cold foam, you can add it on top of homemade cold brew, a latte, or an iced espresso.
After lots of research on barista TikTok, I have finally figured out what makes this sweet cream cold foam so unique. It's made up of:
- Heavy cream
- 2% milk
- Pumpkin spice sauce
While many generic cold foams are just made from nonfat milk, this cold foam is made with higher fat dairy products and whipped together in a blender.
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Ingredients You Need
- Light brown sugar: I love making coffee syrup with brown sugar—it has such a great taste! You can use dark brown sugar as well.
- Pure maple syrup: You can also substitute with pancake syrup; it just won't be quite as rich.
- Canned pumpkin puree
- Pumpkin pie spice
- Heavy cream: You might see this labeled as whipping cream.
- 2% milk: While Starbucks uses 2% milk in their cold foam, you could substitute for whole milk if that's all you have on hand.
- Cold brew: Pick up your favorite cold brew for serving, or try making a cold brew at home.
How To Make Pumpkin Cold Foam
Step 1: First, you'll need to make pumpkin-flavored syrup. Add the brown sugar, maple syrup, pumpkin puree, water, and pumpkin pie spice to a small saucepan.
Step 2: Cook the mixture over medium heat until it reaches a boil. This takes about 3–4 minutes. Once the syrup is boiling, allow it to cook for an additional 60 seconds to thicken. Be sure to whisk the syrup throughout this process so nothing boils over.
Give the syrup some time to cool in the saucepan, then transfer it to a reusable container with a lid. Place the syrup in the refrigerator overnight or until it gets really cold.
Step 3: To serve, prepare a glass with 8 ounces of cold brew coffee and some ice. You can add in maple syrup or additional pumpkin syrup to sweeten and flavor the cold brew.
Step 4: To make the cold foam, add heavy cream, 2% milk, and 1 ounce of pumpkin syrup to a high powdered blender.
Step 5: Blend until a thick foam has formed, about 45 seconds.
Step 6: Top the cold brew with the delicious cold foam mixture.
Jessica's Expert Tips
- The pumpkin syrup yields about ¾ cup (6 ounces), which is enough for 6 drinks if you only add it to the cold foam. Store the syrup in an airtight container in the refrigerator for 7–14 days to make pumpkin cold foam for your coffee throughout the week.
- Don't combine the pumpkin syrup with the milk and cream while it's still hot. This will cause the cold foam to curdle.
- You can still make cold foam without a frother. If you don't have a blender or frother, you can also hand whisk the mixture vigorously for 1–2 minutes until you've achieved a thick foam.
FAQs for Pumpkin Cold Foam
Yes, if the pumpkin syrup is hot, it will curdle the cold foam.
Yes, the pumpkin cold foam tastes sweet. However, once combined with cold brew, the sweetness of the cold foam blends well with the bitter notes of coffee.
If your cold foam is curdled, check that the heavy cream and milk are not expired.
Next, make sure all of the ingredients (heavy cream, milk, and pumpkin syrup) are all very cold. Only pull the ingredients out of the refrigerator right before you are ready to use them.
Finally, give the cream and milk enough time, a full 45 seconds or longer, to blend and homogenize together.
No, unfortunately, plant-based milk will not work for this recipe as it won't froth up correctly.
More Coffee Recipes
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Pumpkin Cold Foam
Equipment
Ingredients
- ⅓ cup firmly packed light brown sugar
- ⅓ cup pure maple syrup
- ¼ cup canned pumpkin puree
- ¼ cup water
- 1 teaspoon pumpkin pie spice plus more for garnish
- 2 ounces heavy cream
- 1 ounce 2% milk
- 1 cup cold brew for serving
Instructions
- Add brown sugar, maple syrup, pumpkin puree, water, and pumpkin pie spice to a small saucepan and whisk together.
- Cook over medium heat until the mixture reaches a boil, about 3–4 minutes. Once boiling, cook for an additional 60 seconds, stirring frequently, until the mixture thickens.
- Allow pumpkin syrup to cool in the saucepan, then transfer to a clean reusable bottle and seal tightly with a lid. Place in the refrigerator overnight or until it's completely cool.
- Add heavy cream, 2% milk, and 1 ounce (30 ml) of pumpkin syrup to a high powdered blender. Blend until a thick foam has formed, about 45 seconds.
- To serve, add ice to a serving glass along with cold brew coffee and additional pumpkin syrup or maple syrup to sweeten to taste. Top with pumpkin cold foam mixture, and optionally, sprinkle with additional pumpkin pie spice.
Heather
This cold brew is SO SO good!🥤
Melissa
This recipe is amazing!! It was better then Starbucks for sure.