Homemade Pumpkin Cream Cold Foam Cold Brew Coffee

Ingredients

• 480 ml (2 cups)double cream
• 300 ml (1¼ cups)milk, preferably semi-skimmed
• 180 ml (¾ cup)vanilla syrup
• 100 g (½ cup)sugar
• 120 ml (½ cup)water
• 160 g (⅔ cup)tinned pure pumpkin purée
• 397 g (14 oz; about 1 tin)sweetened condensed milk
• 1 tsppumpkin spice
• ¼ tspsalt
• 355 ml (12 oz)cold-brew coffee
• to tasteice
• to tasteextra pumpkin spice, for dusting

Instructions

1. 1

   Mix sweet cream

   Combine the double cream, milk and vanilla syrup. Keep the mixture very cold in the fridge.

2. 2

   Cook pumpkin sauce

   Put the sugar, water, pumpkin purée, sweetened condensed milk, pumpkin spice and salt in a saucepan. Bring to a simmer, stirring until the spice is evenly mixed in and the sugar has dissolved. Transfer to a container and leave to cool completely.

3. 3

   Froth the cream

   Pour just under ½ cup of the cold vanilla sweet cream into a measuring jug or tall glass. Add 2 tbsp of the chilled pumpkin sauce and froth until thick and creamy.

4. 4

   Add cold brew

   Fill a tall glass with ice and pour in the cold-brew coffee.

5. 5

   Finish and serve

   Spoon or pour the pumpkin cream over the coffee. Dust with extra pumpkin spice through a small sieve, then serve.

What is pumpkin cream cold foam?

Cold foam is a whipped, pourable topping for iced coffee, rather than a hot, steamed milk topping. This American-style seasonal drink puts pumpkin spice and pumpkin purée into a creamy foam layered over cold brew.

The recipe makes a batch of vanilla sweet cream and pumpkin sauce, then uses a small amount of each to make one drink. Keeping both components cold helps the foam sit on top of the coffee.

Nutrition and macros by portion

The nutrition label shows one serving as written: 189 calories, 2g protein, 29g carbs, 8g fat.

The listed nutrition per serving is provided with the recipe. In general, the milk and cold brew contribute most of the drink’s carbohydrates, while the cream and condensed milk provide much of its fat; the dairy also supplies some protein. Pair it with a savoury or fruit-based breakfast if you want a more balanced plate.

The cream and sauce

Vanilla sweet cream: double cream, milk and vanilla syrup make the base for the foam. Chill it thoroughly before frothing so it stays cool and whips up well.

Pumpkin sauce: pumpkin purée, condensed milk and sugar give the sauce its sweet, rich body. Stir as it simmers so the spice distributes evenly and the sugar dissolves.

Getting the foam right

Cold ingredients: start with chilled sweet cream and fully cooled pumpkin sauce. Warm sauce can loosen the cream and make it harder to get a thick topping.

Frothing: use a frother or another suitable whisking tool until the mixture looks creamy and holds some body. Stop before it becomes stiff like whipped cream.

Layering the drink

Coffee first: pour the cold brew over ice before adding the foam. This gives the topping a cold surface to rest on and leaves the layers visible.

A gentle finish: add the pumpkin cream slowly, then sift a little extra spice over it. Stir the layers together before drinking if you prefer a more even flavour.

Timing and make-ahead prep

The stated two-minute preparation time suits assembling the drink when the sweet cream and pumpkin sauce are already made and chilled. Making those components requires additional time for simmering and cooling.

Prepare the sauce ahead and refrigerate it once cool. The drink itself is best frothed and assembled just before serving.

What to serve with it

The drink is rich and sweet, so it pairs well with a plain breakfast pastry, toast or a lightly sweetened biscuit. Those options let the pumpkin spice remain the focus.

For a more substantial breakfast, serve it alongside eggs or yoghurt and fruit. Add the coffee to the table last so the ice and foam stay at their best.

Recipe notes & tips

• Chill the sweet cream well before frothing it.
• Let the pumpkin sauce cool completely before adding it to the cream.
• Stir the sauce as it simmers to prevent uneven patches of spice.
• Use a tall glass with enough room for the coffee, ice and foam.
• Dust the topping through a small sieve for an even finish.

Variations

• Adjust the spice: use a little less pumpkin spice for a gentler flavour.
• Stronger coffee: choose a more concentrated cold brew for a bolder coffee taste.
• Sweeter topping: add a little more pumpkin sauce to the cream before frothing.
• Dairy-free version: use suitable plant-based cream and milk, noting that the foam texture may differ.
• Extra spice: add a pinch of pumpkin spice to the cold brew as well as dusting the foam.

Common mistakes to avoid

• Using warm sauce: it can thin the foam; cool it completely first.
• Frothing warm cream: it may not thicken as well; chill the sweet cream before use.
• Adding too much sauce: excess liquid can make the foam loose; begin with the stated 2 tbsp.
• Skipping the stirring: spice can gather in patches; stir the sauce as it simmers.
• Over-frothing: the topping can become too stiff; stop once it is thick and creamy.

How to store

Keep the vanilla sweet cream and pumpkin sauce in separate covered containers in the fridge; use within 3–4 days. Stir the sauce before using if it has settled, and froth only the amount needed for each drink. Once assembled over ice, the coffee is best enjoyed straight away.

Frequently asked questions