Pumpkin Cold Foam Recipe
An easy pumpkin cold foam recipe made with pumpkin purée, heavy cream and maple syrup, spooned over iced coffee and finished with cinnamon.
Servings 2 people
Calories 310kcal
Equipment
- milk frother or whisk
Ingredients
- 3 tablespoons pumpkin purée
- ½ cup heavy cream 120 ml
- 1 tablespoon maple syrup or more for sweeter
- ice cubes
- 2 cups cold coffee or cold brew
- 1 cup milk of choice about ½ cup per glass, 240 ml total
- ground cinnamon for topping
Instructions
- In a cup or small bowl, whisk together the pumpkin purée, heavy cream and maple syrup until light and creamy. A small handheld milk frother works great here.
- Fill two glasses with ice and divide the cold coffee between them.
- Pour about ½ cup of milk into each glass, until nearly full.
- Divide the pumpkin cold foam between the glasses, spooning it on top, and finish with a sprinkle of cinnamon. Serve right away.
Video
Notes
Ingredient Notes
- Use plain pumpkin purée, NOT pumpkin pie filling.
- Heavy cream is needed for the foam to thicken.
- Regular iced coffee or cold brew both work.
- Use cold heavy cream so it whisks faster.
- Make the foam first, then build the drink, so the ice doesn't melt into the coffee.
- Stop frothing once the foam is thick and creamy.
- Add more maple syrup if you like it sweeter.
- Store the pumpkin cream on its own in an airtight container in the fridge for up to 5 days. It may deflate a little, but it will still taste great.
Nutrition
Calories: 310kcal | Carbohydrates: 16g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 64mg | Potassium: 308mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4574IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 0.4mg