Description
This creamy copycat pumpkin cream cold foam made with real pumpkin is everything you want from that seasonal menu drink — minus the price tag and the mystery ingredients. It’s rich, lightly spiced, and whips up in about two minutes flat.
Ingredients
Scale
- 2 tablespoons (30g) pumpkin purée, 100% pure
- 1 tablespoon (15ml) pure maple syrup
- 1/4 teaspoon vanilla extract, pure
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- Pinch of fine sea salt
- 1/4 cup (60ml) heavy cream, cold
- 2 tablespoons (30ml) whole milk, cold
Instructions
- Gather your ingredients. Make sure your heavy cream and whole milk are well-chilled. Cold dairy froths better and holds its shape longer. Take your pumpkin purée out of the fridge as well.
- Measure the pumpkin base. In your blender or jar, combine 2 tablespoons (30g) of pumpkin purée, 1 tablespoon (15ml) of pure maple syrup, 1/4 teaspoon of vanilla extract, 1/2 teaspoon of pumpkin pie spice, 1/4 teaspoon of ground cinnamon, and a tiny pinch of sea salt. Whisk or blend briefly just to combine — about 5 seconds.
- Add the dairy. Pour in 1/4 cup (60ml) of heavy cream and 2 tablespoons (30ml) of whole milk. Don’t skip the milk — it helps the foam pour smoothly instead of plopping out in one thick blob.
- Blend until thick and frothy. Blend on high for 20-30 seconds. You’re looking for a consistency similar to melted soft-serve ice cream — thick enough to hold a ribbon on top but still pourable. If it’s too thin, blend another 10 seconds. If it’s too thick, add a splash more milk.
- Taste and adjust. Dip a spoon in and taste it. Need more sweetness? Add a tiny bit more maple syrup. Want more spice? Sprinkle in extra pumpkin pie spice. This is your foam — make it exactly how you like it.
- Prepare your coffee. Fill a tall glass with ice cubes. Pour your favorite cold brew or strong iced coffee over the ice, leaving about an inch of room at the top for the foam.
- Pour the foam over the coffee. Gently pour the pumpkin cream cold foam over the back of a spoon held just above the coffee surface. This helps it float rather than sink. Watch it settle into that beautiful layered effect.
- Optional garnish. Sprinkle a tiny pinch of pumpkin pie spice or cinnamon on top. It looks pretty and adds a little extra aroma with every sip.
- Serve immediately. This foam is best enjoyed right away while it’s still thick and cloud-like. It will slowly settle into the coffee over time, but that’s part of the charm.
Notes
Use cold ingredients for best results. Don’t over-blend (max 30 seconds) to avoid graininess. Strain pumpkin purée if watery. Pour foam over back of spoon to float. Store leftovers in airtight container up to 24 hours; re-blend before use.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 serving (foam only
- Calories: 130
- Sugar: 7
- Sodium: 50
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 9
- Fiber: 1
- Protein: 1.5
Keywords: pumpkin cream cold foam, copycat, pumpkin spice, cold brew, fall coffee, homemade, real pumpkin