Can I use regular milk instead of non-fat milk for the pumpkin cream cold foam?

Absolutely! While non-fat milk creates a lighter, more stable foam, you can use whole milk , 2% , or even plant-based alternatives like oat milk . Each will give you a slightly different texture, but all work well. Oat milk actually creates surprisingly good foam and adds a subtle sweetness.

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

Yes! This is one of my favorite make-ahead recipes . Store the pumpkin cold foam in the refrigerator for up to 4 days in a sealed container. Just give it a quick rewhip before using to restore the perfect texture. The flavors actually improve with time!

Can I use a different coffee type besides cold brew for this recipe?

Definitely! While cold brew provides the smoothest, least acidic base, you can use espresso over ice, regular iced coffee , or even freshly brewed coffee cooled down. The pumpkin cream cold foam complements any coffee beautifully.

How can I make my pumpkin cream cold foam thicker?

If your foam isn't achieving the right consistency, try these tricks: Make sure your heavy cream is well-chilled, add an extra tablespoon of cold heavy cream , whip for a longer time, or chill your mixing bowl beforehand. Temperature is key for perfect foam!

Homemade Pumpkin Cream Cold Foam Recipe Easy 5-Min

Description

There’s something magical about that first sip of coffee topped with creamy, spiced foam that instantly transports you to cozy autumn mornings. This pumpkin cold foam recipe delivers all the seasonal flavors you crave with just a few simple ingredients and takes less than 5 minutes to whip up.

Ingredients

Scale

Ice, as needed
8 oz cold brew coffee
1 tablespoon vanilla syrup
Pumpkin spice, for sprinkling
2 tablespoons non-fat milk
6 tablespoons heavy cream
½ teaspoon vanilla extract
2 tablespoons sweetened condensed milk
1 tablespoon pumpkin puree
¼ teaspoon pumpkin spice
Pinch of salt

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Instructions

In a medium-sized mixing bowl or mason jar, combine the non-fat milk, heavy cream, vanilla extract, and sweetened condensed milk
Using a whisk or electric whisk, whip the mixture vigorously until it develops large bubbles and becomes thick and smooth (about 2-3 minutes)
Add the pumpkin puree, pumpkin spice, and a pinch of salt to your bowl or mason jar
Continue whipping until everything is fully combined and the foam has thickened to just before soft peaks form
Fill your favorite glass with ice and pour in 8 ounces of cold brew coffee
Add a pump or tablespoon of vanilla syrup and give it a gentle stir
Slowly pour or spoon the homemade pumpkin cream foam over your cold brew
Finish with a sprinkle of pumpkin spice on top for that perfect coffee shop presentation

Notes

Store any leftover foam in the refrigerator for up to 4 days in a sealed container. When ready to use stored foam, simply give it a quick rewhip with a whisk to restore that perfect texture. The flavors actually develop and improve over time!