Description
Skip the coffee shop run with this homemade pumpkin cold foam coffee. It takes just 5 minutes, uses pantry staples, and offers a customizable, less sugary alternative to traditional lattes.
Ingredients
Scale
- 2 tablespoons heavy cream or half-and-half
- 1 tablespoon pure pumpkin puree (not pie filling)
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon maple syrup or vanilla syrup
- 1 cup cold brew or strong brewed coffee (cooled)
- Ice cubes (optional)
Instructions
- Brew your coffee and ensure it is cold. If using hot coffee, let it cool to room temperature or pour over ice to chill rapidly.
- In a small bowl or blender cup, combine the heavy cream, pumpkin puree, pumpkin pie spice, and maple syrup. Whisk briefly to combine.
- Use a handheld frother or small blender to whip the mixture for 20-30 seconds until it forms stiff, fluffy peaks.
- Pour the cold coffee into a large mug. Add ice if desired.
- Spoon the pumpkin foam gently over the top of the coffee to create distinct layers.
- Garnish with a pinch of extra pumpkin pie spice and enjoy immediately.
Notes
Ensure ingredients are cold for best whipping results. Do not over-whip the cream or it may turn to butter. The foam is best enjoyed immediately as it will deflate if stored. For dairy-free, use chilled full-fat coconut milk or barista-style oat milk with a teaspoon of cornstarch.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 large mug
- Calories: 120
- Sugar: 8
- Sodium: 10
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 10
- Protein: 1
Keywords: pumpkin cold foam coffee, homemade pumpkin spice latte, 5 minute coffee recipe, cold foam coffee, fall coffee drinks, dairy free coffee options