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Creamy Homemade Pumpkin Cream Cold Foam Recipe for Perfect Iced Coffee

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A quick and easy pumpkin cream cold foam that adds a cozy, creamy, and festive twist to your iced coffee, perfect for fall and beyond.

Ingredients

Scale
  • 1 cup (240 ml) heavy cream (at least 36% fat)
  • 2 tbsp (30 ml) pumpkin puree (canned or fresh)
  • 1 tbsp (15 ml) maple syrup
  • 1 tsp (5 ml) vanilla extract
  • 1/2 tsp (1 g) ground cinnamon
  • 1/4 tsp (0.5 g) ground nutmeg
  • Pinch of salt
  • 1 cup (240 ml) iced coffee (your favorite brewed coffee, chilled)

Instructions

  1. In a small saucepan over low heat, combine pumpkin puree, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. Stir gently for 2-3 minutes until warm and fragrant, avoiding boiling.
  2. Remove from heat and let the pumpkin-spice mixture cool for about 5 minutes.
  3. Pour heavy cream into a chilled mixing bowl and add the cooled pumpkin mixture.
  4. Using an electric hand mixer on medium-high speed, whip the mixture for 3-5 minutes until soft peaks form and the foam is light and airy.
  5. Fill a glass with iced coffee and ice cubes as desired.
  6. Gently spoon or pour the pumpkin cream cold foam over the iced coffee to create a creamy layer on top.
  7. Optionally, sprinkle a pinch of cinnamon or nutmeg on top for garnish.
  8. Enjoy immediately for the best texture and flavor.

Notes

Chill your mixing bowl and beaters before whipping for better foam. Warm the pumpkin mixture gently to release flavors without boiling. Stop whipping at soft peaks to avoid turning cream into butter. Fresh spices provide better flavor. For dairy-free, substitute heavy cream with full-fat coconut cream and maple syrup with agave or honey.

Nutrition

Keywords: pumpkin cream cold foam, iced coffee, pumpkin spice, fall drink, creamy coffee topping, homemade pumpkin foam

Find it online: https://milacook.com/creamy-homemade-pumpkin-cream-cold-foam-recipe-for-perfect-iced-coffee/