Jump to Recipe

Here in Texas, when that first cold front blows through, it is officially fall. Does the temperature promptly return to the mid-90s? Yep. That doesn’t stop me from enjoying the fall flavors. This pumpkin cream cold foam recipe is perfect for fall (even if it’s still a thousand degrees outside).

Some links below may be affiliate.

My Story

Every year, we experience what I call a ‘false fall’ where the weather tricks you into thinking that cooler temperatures are here. Does this happen every year? Yes it does. Am I fooled every year? …yes I am. I get so excited about the cooler temperature that I break out sweaters and attempt to enjoy the chilly morning with a hot cup of coffee. That usually only lasts for about a day before I realize it’s not yet fall in Texas. That’s why I love an iced coffee. I can enjoy my afternoon pick-me-up or morning coffee without breaking into a literal sweat. 

This recipe came about because I, like most white girls, love the pumpkin flavors that Starbucks puts out at the beginning of the fall season. My favorite is the pumpkin sweet cream cold brew. It is creamy, not too sweet, and refreshingly cold. What I don’t love however is the price attached to this delicious drink. I would much rather put that money towards a big goal like buying a house (our current goal) or something much more fun like going to my local thrift store for some hidden gems. Thus began my search for a way to make this at home.  

Thanks to a friend who used to work at a coffee shop, he was able to set me on the right path towards the perfect homemade cold foam. With a few simple ingredients, and no special tools, I was able to create this tasty cold foam that I will be coming back to again and again.

Ingredients 

Heavy whipping cream

If you didn’t already know, cold foam is basically almost whipped cream. It has all of the same ingredients, just less work. So in order to make cold foam, you need cream! Any will do but make sure it is full fat cream, not half and half or whole milk. 

Sugar

Any type of sugar will do, but I prefer to use cane sugar. It’s what I always have on hand. You can also substitute sugar for honey or syrup, but you need some type of sweetener. 

Vanilla 

I make my own vanilla at home using a swing top bottle, whole vanilla beans, and some sort of alcohol (I use vodka).

Pumpkin puree 

I buy several cans of pumpkin puree at the store at the beginning of the fall season, and keep it on hand all year long. I have found that most fall recipes do not require a whole can of pumpkin so I open one at a time and store it in the fridge to use it as needed. 

Mason Jar with a Lid

While it’s not technically an ingredient, this is the only other tool that you need to make this recipe. My favorite kind of mason jars are the ones with wide mouth lids like these. They make stirring and pouring so much easier. 

Steps on How-To Make Pumpkin Cream Cold Foam

1. Gather your ingredients and place them into the mason jar. After a few times of making this, you won’t even need any tools to measure!

2. Close the lid to the jar tightly and shake the jar to combine all ingredients thoroughly. This usually takes me between 1-2 minutes. Your goal here is to take your cream about halfway through the whipping process so will feel it beginning to get thicker. 

3. Enjoy your cold foam by pouring as much (or little) as you like over your favorite coffee.

Storage

This cold foam will last in the fridge for 3-4 days. Just be sure to shake before use to incorporate all the ingredients. 

I typically pour this over an iced coffee and garnish with a dash of cinnamon. 

Variations

Dairy Free: Any plant based heaving whipping cream should function the same way, your goal here is to create a creamy, thick foam that will sit on the top of your drink before being stirred into it. 

On a dessert: Because this is not fully whipped cream, you could serve this over the top of your favorite dessert like a fall cobbler, or even freeze it for a fall-flavored ice cream.

Flavors: Experiment with different flavors! Substitute your favorite fall flavor instead of the pumpkin or omit it all together for a traditional vanilla cold foam.

Tips

You can use a milk frother or a stand mixer with a whisk attachment for this recipe, but I normally just use a mason jar. I usually never like to get more dishes dirty than I have to. 

During the shaking process, feel free to stop occasionally to check on the thickness of your cold foam. If you prefer a more liquid cold foam, don’t shake it as long. If you want something that is basically whipped cream, you might need to shake for an additional minute or two.

 “So, whether you eat or drink, or whatever you do, do all to the glory of God.” 

1 Corinthians 10:31 ESV

Happy shaking!