How to make pumpkin cold foam
How to make pumpkin cold foam
Well, if this recipe for how to make pumpkin cold foam doesn’t just scream Fall, I don’t know what does! This is like Fall, Thanksgiving, and a crisp Autumn walk, in a drink you cannot put down. From the first sip, I was hooked, and it was delicious. I think this is my new favorite Fall drink. To be honest, I could’ve drunk another one, but I waited until the next day, cause I needed to figure out how to make the homemade version. It’s easy to make, and when you have the ingredient list for this recipe, you can make this anytime you want, and it tastes like the real deal!
This would be a perfect drink to serve if you’re having some friends over, or with dessert, or anytime you choose. You just gather your ingredients and pop them all in the freezer for about 5 minutes, pour them into a high powered blender, or food processor, and in about 30 seconds you have the best cold foam for a yummy cup of homemade cold brew, that’s sure to be the new favorite on everyone’s Fall menu.
This is an easy recipe, and it tastes like a piece of pumpkin pie, with some pumpkin pie spice thrown in, and a big scoop of creamy vanilla ice cream piled on top. And, the best part is you can buy a bottle of cold brew concentrate, or make your own cold brew coffee, fill your glasses with ice, pour the cold coffee over the ice, and pile on the Pumpkin foam, and you have an amazing glass of cold brew, that’s sure to be one of your new favorite drinks.
This would be a good drink to take on a walk while the leaves are falling, but maybe it’s still warm outside, and you just need a sweet, smooth cup of cold foam coffee to energize you and keep you cool, while you enjoy this beautiful time of year. Since it’s pumpkin season, this would be a fabulous drink to take to the pumpkin patch, or while decorating pumpkins, so you get all that wonderful pumpkin flavor in your iced coffee.
I know there are a lot of recipes out there to make the Pumpkin cold foam, so we tried a few different ways to make this cold foam recipe, and this version was our favorite. It’s pretty simple ingredients, and you can get them all at your local grocery store. I like to shop at my local Organic Store, and that’s what I used for the Pumpkin, because you don’t use Pumpkin pie filling in this, you need pumpkin puree to make the cold foam. So, follow the recipe below, and enjoy this fabulous drink on warm Fall days, or cool Fall evenings. Happy Fall Y’all!
INGREDIENTS:
3/4 cup of Heavy Whipping Cream
6 Tablespoons of Sweetened Condensed Milk
1/3 cup of skim Milk
1/4 cup of pure Pumpkin Puree
3/4 teaspoon of Pumpkin Pie Spice
1 teaspoon of Vanilla Syrup – I used Torani
2 Tablespoons of Maple Syrup
DIRECTIONS:
In a small measuring pitcher, add the Heavy Cream, Sweetened Condensed Milk, Milk, Pumpkin Puree, Pumpkin Pie Spice, Vanilla Syrup, and Maple Syrup, and give it a quick stir to blend the ingredients. Sit the measuring pitcher in the freezer for 5 minutes. This will ensure you have cold ingredients to whip. This will not whip as well if you don’t have ice cold cream, and cold milk
Fill your glass with ice, and pour your cold brew coffee into the glass, filling about 3/4 of the way full. Set in the freezer.
Place (pour) about 1/2 a cup of the Pumpkin cream mixture into a high powered blender or food processor, and blend for 30 to 45 seconds, or until the mixture has turned to a thick foam. Remove your glass from the freezer, and spoon the Foam on the top of the glass of coffee. Place a straw in the glass, serve, and Enjoy!
NOTES: Make sure you only fill your glass 3/4 full, leaving a few ice cubes above the coffee, as the foam does better or lasts longer when its sitting on the ice cubes This will not last on hot coffee, it will melt right into the coffee, or slide to the bottom of your glass. This is a cold brew drink. DO NOT USE PUMPKIN PIE FILLING – you need thick plain PUMPKIN PUREE to make this drink. ALSO, If you prefer, you can add a teaspoon of Vanilla extract to the drink instead of the Vanilla syrup. And, if you would rather use whole milk instead of skim, that would be fine.
Pumpkin cold foam
Ingredients
- 3/4 cup of Heavy Whipping Cream
- 6 Tablespoons of Sweetened Condensed Milk
- 1/3 cup of skim Milk
- 1/4 cup of pure Pumpkin Puree
- 3/4 teaspoon of Pumpkin Pie Spice
- 1 teaspoon of Vanilla Syrup – I used Torani
- 2 Tablespoons of Maple Syrup
Instructions
- In a small measuring pitcher, add the Heavy Cream, Sweetened Condensed Milk, Milk, Pumpkin Puree, Pumpkin Pie Spice, Vanilla Syrup, and Maple Syrup, and give it a quick stir to blend the ingredients.
- Sit the measuring pitcher in the freezer for 5 minutes. This will ensure you have cold ingredients to whip. This will not whip as well if you don’t have ice cold cream, and cold milk.
- Fill your glass with ice, and pour your cold brew coffee into the glass, filling about 3/4 of the way full. Set in the freezer.
- Place (pour) about 1/2 a cup of the Pumpkin cream mixture into a high powered blender or food processor, and blend for 30 to 45 seconds, or until the mixture has turned to a thick foam.
- Remove your glass from the freezer, and spoon the Foam on the top of the glass of coffee.
- Place a straw in the glass, serve, and Enjoy!
