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Homemade Pumpkin Cream Cold Brew: Easy Fall Coffee Recipe

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This copycat pumpkin cream cold foam coffee is a quick and easy fall treat that tastes better than the drive-thru version. Made with simple ingredients, it features a velvety, spiced foam that sits on top of cold brew like a sweet, creamy cloud.

Ingredients

Scale
  • 2 tablespoons pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 2 tablespoons whole milk
  • 1 tablespoon heavy cream
  • 1 tablespoon maple syrup (or brown sugar syrup)
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract (pure vanilla preferred)
  • Tiny pinch of salt
  • 1 cup cold brew coffee (or strongly brewed coffee, chilled)
  • Ice cubes (as needed)

Instructions

  1. Make the cold brew (or chill your coffee): If using store-bought cold brew, skip this step. If brewing at home, brew a strong batch (2 tablespoons of grounds per 6 ounces of water) and let it cool completely. Refrigerate for at least 30 minutes or make it the night before.
  2. Combine the pumpkin cream ingredients: In a small bowl or wide-mouth jar, add pumpkin puree, whole milk, heavy cream, maple syrup, pumpkin pie spice, vanilla extract, and a tiny pinch of salt. Whisk with a fork first to break up any lumps in the pumpkin puree.
  3. Froth the mixture: Insert a handheld milk frother just below the surface of the mixture. Turn it on and move it in a gentle up-and-down motion for 20-30 seconds until the mixture doubles in volume and becomes thick and creamy, holding soft peaks.
  4. Prepare your glass: Fill a tall glass with ice cubes. Pour the cold brew or chilled coffee over the ice, leaving about an inch of space at the top.
  5. Add the foam: Using a spoon, gently dollop the pumpkin cream foam on top of the coffee. Do not pour it—dollop it to keep the foam from sinking.
  6. Optional garnish: Sprinkle a tiny pinch of pumpkin pie spice or cinnamon on top of the foam.
  7. Serve immediately: The foam is best when fresh. Give it a gentle stir with a straw if desired, or sip it through the foam.

Notes

For best results, use room temperature milk and cream. Don’t over-froth—stop when the mixture is thick and creamy (about 25 seconds). The tiny pinch of salt enhances sweetness and brings out pumpkin spice flavors. The unfrothed pumpkin cream mixture can be stored in the fridge for up to 3 days; stir before using. For dairy-free version, use full-fat oat milk and coconut cream. For hot coffee version, skip the ice and dollop foam on top of hot coffee.

Nutrition

Keywords: pumpkin cream cold brew, fall coffee recipe, copycat pumpkin cream cold foam, homemade pumpkin coffee, easy fall drink

Find it online: https://tinastirs.com/homemade-pumpkin-cream-cold-brew-easy-fall-coffee-recipe/