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.
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!
Tried this recipe?Mention @fabellastudios or tag #fabellastudios!