I have never been a huge pumpkin fan. There, I said it. Pumpkin spice lattes have never been a thing I mark on my calendar. If I had to choose I would 100% say that I am Team Apple as the flavor of fall. However, two things have kept me from closing the door on pumpkin entirely. 1) A delightful donut called a pumpkin pillow that I used to get for free when my room mate worked at a donut shop in grad school. 2) this pumpkin cream cold foam recipe.
This is, without a doubt, the superior pumpkin drink in my opinion. I love a good cold foam and pumpkin delivers here. It’s the perfect match to an iced coffee on one of those is it not or is it cold fall days. But, we recently moved to an area where Starbucks is not convenient. Or any coffee shop for that matter. And I’ve found that the real reason I go to Sbux or any coffee place is convenience. So, good for my budget, I learned to make this cold foam at home. And it is good! Dare I say, better than the pros? Let me know what you think.
Ingredients.
Pumpkin Cream Cold Foam Recipe
– 1 cup heavy cream
– 2 tablespoons pumpkin pie filling (canned or homemade)
– ½ tablespoon powdered sugar (adjust to taste)
– 1 teaspoon vanilla extract
– ½ teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
For Your Coffee:
– Brewed cold brew or iced coffee (using your Nespresso, I love the bianco doppio or Starbucks blonde espresso capsules)
– Ice cubes
Equipment
– Nespresso machine (for brewing coffee) or literally any coffee maker, the coffee is not the star here. That being said, I do think a nespresso double espresso capsule over ice makes a superior, more coffee shop quality beverage.
– Milk frother – okay this. is. important. Get a good milk frother, it is crucial to a good cold foam. I highly suggest this one, but knowing that’s quite an investment, this one is my second place frother. But this is one area where substitutes don’t cut it. Don’t try shaking it. Or a whisk. Or one of those cute hand frothers.
– Mixing bowl or mason jar with lid
– Whisk or spatula
Instructions
1. Brew Your Coffee:
Start by brewing a shot of coffee or cold brew using your Nespresso machine. Choose your favorite coffee pod, and prepare your coffee over ice. Set aside.
2. Make the Pumpkin Cream Cold Foam:
In a mixing bowl or Mason jar with lid, combine the heavy cream, pumpkin pie filling, powdered sugar, vanilla extract, and pumpkin pie spice. Using a whisk or spatula, mix until everything is well combined. Or shake to combine if using a Mason jar.
3. Froth the Mixture:
Pour the pumpkin cream mixture into your milk frother. Let the frother do it’s magic.
4. Assemble Your Drink:
Fill a glass with ice and pour your brewed coffee over the top. Gently pour or spoon the pumpkin cream cold foam on top of your coffee. For an extra touch, you can add a sprinkle of pumpkin pie spice.
5. Enjoy:
Dive into your homemade Pumpkin Cream Cold Foam coffee. Sip and savor the flavors of fall!
Tips for the Perfect Pumpkin Cream Cold Foam
– Adjust Sweetness: Feel free to tweak the amount of powdered sugar based on your taste preferences. If you like it sweeter, add more; if you prefer a more robust flavor, reduce the sugar.
– Pumpkin pie filling: Make sure to use pumpkin pie filling and not pumpkin puree. The pumpkin pie filling contains additional sugar and spices which gives a better flavor to the finished product.
– Spice It Up: Experiment with different spices to find your perfect flavor profile. A pinch of clove or allspice can add a nice kick.
– Storage: If you have leftover pumpkin cream, store it in the fridge for up to three days. Just give it a quick whisk or froth before using it again.
Making Pumpkin Cream Cold Foam at home not only allows you to customize your drink but also saves you money compared to café prices. Plus, it’s a fun way to embrace the season. Let me know what you think or if you have any other recipes that can convince me to embrace pumpkin!