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Perfect Pumpkin Cream Cold Foam Iced Coffee – Easy Fall Recipe

pumpkin cream cold foam iced coffee - featured image
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This pumpkin cream cold foam iced coffee is a quick and easy fall treat that comes together in under 5 minutes. With a thick, velvety foam and warm pumpkin spice flavor, it’s the perfect cozy morning drink.

Ingredients

Scale
  • ¼ cup (60 ml) cold heavy cream
  • 2 tablespoons (30 ml) cold whole milk
  • 1 tablespoon (15 g) pumpkin puree
  • 1 tablespoon (15 ml) maple syrup
  • ½ teaspoon (2.5 ml) vanilla extract
  • ¼ teaspoon (0.5 g) pumpkin pie spice
  • 1 cup (240 ml) strong brewed coffee, chilled
  • Ice cubes, as needed
  • Optional garnish: pinch of cinnamon or pumpkin pie spice

Instructions

  1. Brew and chill your coffee: Brew 1 cup (240 ml) of strong coffee using your preferred method. Let it cool to room temperature, then refrigerate for at least 30 minutes, or until cold.
  2. Prepare your blending container: Grab a tall jar or cup that fits your hand blender. Make sure it’s clean and dry.
  3. Combine the cold foam ingredients: In your tall jar, add ¼ cup (60 ml) cold heavy cream, 2 tablespoons (30 ml) cold whole milk, 1 tablespoon (15 g) pumpkin puree, 1 tablespoon (15 ml) maple syrup, ½ teaspoon (2.5 ml) vanilla extract, and ¼ teaspoon (0.5 g) pumpkin pie spice. Do not stir yet.
  4. Blend the foam: Insert your hand blender into the jar, making sure the blade is fully submerged. Start blending at low speed for 10 seconds, then increase to high speed. Blend for 20-30 seconds, or until the mixture is thick and holds soft peaks.
  5. Assemble the drink: Fill your serving glass with ice cubes. Pour the cold coffee over the ice, filling the glass about three-quarters full. Leave room for the foam.
  6. Top with foam: Gently spoon or pour the pumpkin cream cold foam over the coffee. Use the back of a spoon to guide it if needed.
  7. Garnish and serve: Sprinkle a tiny pinch of cinnamon or pumpkin pie spice on top for a pretty finish. Serve immediately with a straw.

Notes

Use cold ingredients for the thickest foam. Do not over-blend; stop when soft peaks form. For a dairy-free version, substitute heavy cream with full-fat canned coconut cream and whole milk with oat milk. The unblended foam mixture can be stored in the fridge for up to 24 hours.

Nutrition

Keywords: pumpkin cream cold foam, iced coffee, fall recipe, pumpkin spice, easy coffee drink

Find it online: https://breezybake.com/perfect-pumpkin-cream-cold-foam-iced-coffee-easy-fall-recipe/