Homemade Pumpkin Cream Cold Foam Iced Coffee: Best Easy Fall Recipe
This homemade pumpkin cream cold foam iced coffee is a quick and easy fall drink that rivals any coffee shop version. Made with simple ingredients like pumpkin puree, heavy cream, and maple syrup, it comes together in under 5 minutes with no special equipment needed.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
- ¼ cup heavy cream, cold
- 2 tablespoons pumpkin puree (not pumpkin pie filling)
- ½ teaspoon vanilla extract
- 1 tablespoon maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
- Pinch of salt
- 1 cup strong brewed coffee, cooled
- Ice cubes
- ¼ cup milk of choice (whole milk, oat milk, or almond milk)
Instructions
- Brew and chill your coffee. Brew a strong cup of coffee (about 2 tablespoons ground coffee per 1 cup water) and let it cool completely. Cold brew works perfectly too.
- Make the pumpkin cream mixture. In a mason jar, combine the heavy cream, pumpkin puree, vanilla extract, maple syrup, cinnamon, pumpkin pie spice, and a pinch of salt. Screw the lid on tight.
- Shake vigorously for 45 to 60 seconds until the mixture is thick and creamy, like a soft whipped cream. If still runny, shake for another 15 to 20 seconds.
- Assemble the iced coffee. Fill a tall glass with ice cubes. Pour in the chilled coffee until the glass is about three-quarters full. Add the milk and stir gently.
- Spoon the pumpkin cream foam gently over the top of the iced coffee. Do not pour it—spoon it to keep the foam on top.
- Garnish with a sprinkle of cinnamon or pumpkin pie spice on top of the foam.
- Serve immediately. Enjoy as is or stir gently to mix the pumpkin flavor into the coffee.
Notes
For best results, use cold heavy cream straight from the fridge. Don’t over-shake the cream or it may turn into butter. The pumpkin cream mixture (before shaking) can be stored in the fridge for up to 3 days. The foam itself should be used immediately as it deflates after about 10 minutes. For a dairy-free version, substitute full-fat coconut cream for heavy cream and use oat or almond milk.
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 11
- Sodium: 50
- Fat: 19
- Saturated Fat: 12
- Carbohydrates: 14
- Fiber: 1
- Protein: 3
Keywords: pumpkin cream cold foam, iced coffee, fall recipe, pumpkin spice, homemade coffee drink