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- 1 cup brewed coffee, chilled - 1/2 cup milk (or plant-based milk of your choice) - 1/4 cup heavy cream (or coconut cream for a dairy-free option) - 2 tablespoons pure pumpkin puree - 1 tablespoon pure maple syrup - 1/2 teaspoon pumpkin pie spice (plus extra for garnish) - 1/2 teaspoon pure vanilla extract - Ice cubes You can switch the milk to almond or oat milk. This makes it dairy-free. For the heavy cream, coconut cream works well. It adds a nice flavor. You can also use agave syrup instead of maple syrup if you prefer. This change keeps the sweetness while adding a different taste. Using fresh and high-quality ingredients makes a big difference. Fresh pumpkin puree gives a richer flavor than canned. Pure maple syrup adds depth that sugar cannot match. Quality coffee enhances the drink and helps it stand out. When you use good ingredients, your coffee will taste better and impress anyone who tries it. First, grab a mixing bowl. Add 1/4 cup of heavy cream or coconut cream. Next, stir in 2 tablespoons of pure pumpkin puree. Then, add 1 tablespoon of pure maple syrup. Sprinkle in 1/2 teaspoon of pumpkin pie spice and 1/2 teaspoon of vanilla extract. Whisk all these together until they blend well. If you want a fluffier cream, use an electric mixer. Beat the cream on medium speed until soft peaks form. This makes the foam light and airy. Now, take a tall glass and fill it with ice cubes. Pour in 1 cup of chilled brewed coffee. Fill the glass about three-quarters full with coffee. Next, gently spoon the pumpkin cream mixture over the coffee. Do this slowly so the cream floats on top. This will create a pretty layer. To finish, dust a little pumpkin pie spice on top for extra flavor. For the best layers, make sure your coffee is cold. Hot coffee will mix with the cream too quickly. Use a spoon to help place the cream on top gently. This keeps the beautiful layers intact. If you want to add a fun touch, try to swirl the cream slightly. This adds visual interest without fully mixing the layers. To get the best foam, start with cold cream. Use heavy cream or coconut cream for a rich texture. Whisk the cream with pumpkin puree, maple syrup, pumpkin pie spice, and vanilla. If you want it fluffier, use an electric mixer. Whisk until you see soft peaks form. This step is key for a thick and airy foam. Use a strong coffee for this drink. Brewed coffee works well, but cold brew can add smoothness. You can also try espresso for a bold flavor. Since the foam is sweet and creamy, a strong coffee balances it nicely. Choose a coffee you enjoy, as this will shine through in your drink. Feel free to change flavors to match your taste. Want it sweeter? Add more maple syrup. Prefer more spice? Increase the pumpkin pie spice. You can even add a dash of cinnamon for an extra kick. Taste the foam as you mix, and adjust until it’s just right for you. {{image_4}} You can easily swap out the heavy cream for coconut cream. This keeps the foam rich and creamy without dairy. You can also use almond milk, oat milk, or soy milk instead of regular milk. These options stay tasty and smooth. They fit well for those who want to avoid dairy. Want to change the spice level? You can add more or less pumpkin pie spice. If you like it stronger, use a full teaspoon. For a milder flavor, cut it to a quarter teaspoon. You can even add a dash of cinnamon or nutmeg for a unique twist. Sweetness is all about your taste. If you prefer a sweeter drink, add more maple syrup. You can start with two tablespoons and adjust from there. If you like it less sweet, try using just one tablespoon. You can also use honey or agave for a different sweet flavor. If you have extra pumpkin cream, store it in a sealed container. Keep it in the fridge. It stays fresh for up to three days. Make sure to stir it before using again. This helps mix the flavors back together. To keep your pumpkin cream fresh, do not leave it out too long. Always cover it well. If you notice any changes in smell or texture, it’s best to toss it out. Using fresh ingredients will also help your cream last longer. You can reuse leftover pumpkin cream in other drinks. Try it in hot coffee or blended smoothies. The pumpkin puree can also go into pancakes or oatmeal. This way, you make the most of every ingredient and avoid waste. Yes, you can! You can use any milk you like. Almond milk, oat milk, and soy milk work well. Each type adds its flavor. If you want a creamier texture, use whole milk or heavy cream. Coconut cream is a great option for a dairy-free choice. It adds a nice tropical twist too. To make more, simply multiply the recipe. For two servings, use 2 cups of coffee, 1 cup of milk, and 1/2 cup of heavy cream. Keep the other ingredients in the same ratio. This way, you can enjoy more pumpkin cream cold foam coffee with friends or family! Many coffee shops offer pumpkin cream cold foam coffee in fall. Popular chains like Starbucks often have seasonal options. You can also check local cafes for unique versions. If you want to try something new, ask about their pumpkin drinks. You may discover a new favorite! You have all the tools to make your own Pumpkin Cream Cold Foam Coffee. We covered the key ingredients, how to prepare and layer it, and tips for achieving the best texture. I shared variations to fit your taste and storage tips to keep everything fresh. Experiment and make it your own! Enjoy your coffee journey and impress others with your tasty creation.

Pumpkin Cream Cold Foam Coffee

Savor the flavors of fall with our delicious Pumpkin Spice Cream Cold Foam Coffee recipe! This easy-to-make drink features a rich pumpkin cream topping that perfectly complements chilled coffee. Ideal for any pumpkin lover, this refreshing beverage is perfect for a cozy day at home or as a festive treat for gatherings. Click through to discover step-by-step instructions and enjoy your own homemade autumn delight!
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Ingredients
  

1 cup brewed coffee, chilled

1/2 cup milk (or plant-based milk of your choice)

1/4 cup heavy cream (or coconut cream for a dairy-free alternative)

2 tablespoons pure pumpkin puree

1 tablespoon pure maple syrup

1/2 teaspoon pumpkin pie spice (plus extra for a finishing touch)

1/2 teaspoon pure vanilla extract

Ice cubes

Instructions
 

In a mixing bowl, take the heavy cream (or coconut cream if using) and whisk together with the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract until the mixture is well combined and slightly thickened. For a fluffier texture, consider using an electric mixer on medium speed until soft peaks form.

    Prepare a tall glass by filling it with ice cubes. Pour the chilled brewed coffee over the ice, filling the glass about three-quarters full.

      Carefully spoon the pumpkin cream mixture over the surface of the coffee, allowing it to float without fully mixing in. This layering creates a beautiful contrast between the coffee and cream.

        For an aesthetic enhancement and an added hint of flavor, sprinkle a light dusting of pumpkin pie spice on top of the cream foam.

          Serve your delightful drink with a straw or a spoon. Remember to stir gently before taking your first sip, ensuring the rich flavors of pumpkin and coffee meld beautifully!

            - Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 1