Cold Brew with Pumpkin Cold Foam Recipe
This copycat Starbucks Pumpkin Cold Foam Recipe is sure to be a hit! Load up as much as you'd like on top of an ice-cold glass of cold brew coffee. Made with just a few ingredients and so much cheaper than going through the Starbucks drive-thru every morning!
Ingredients
- ½ cup heavy cream
- ¼ cup half and half
- 2 tablespoons maple syrup or my favorite salted caramel syrup
- 2 tablespoons pumpkin puree
- ½ - ¾ teaspoon pumpkin pie spice
- Pinch of kosher salt
- prepared cold brew for serving
Instructions
- COMBINE: In a 2-cup measuring cup or a tall mason jar, combine the heavy cream, half and half, maple syrup (or salted caramel) pumpkin purée, pie spice, and kosher salt.
- FROTH: Using a handheld frother or in a frothing jug, combine the ingredients. Keep in mind if you use an electric frothing jug, you want to make sure to do this on the cold setting. Once the cold foam is thick and aerated, you can stop.
- SERVE: Add ice and cold brew to your favorite glass. Top with a few tablespoons of pumpkin cold foam. Serve and enjoy!
Notes
- Sweeteners: You can use sweetened condensed milk, vanilla syrup, salted caramel syrup, or even simple syrup if you'd like. I find that honey does get a bit grainy, especially when the milk products are cold (which they need to be to aerate better!) so I don't suggest using that!
- Storage: Make sure to keep leftover pumpkin cream cold in an airtight container topped with a tight-fitting lid in the fridge. You don't want to leave it open as it will absorb all the refrigerator smells!
