Print

3-Ingredient Pumpkin Cold Foam for Iced Coffee

3-ingredient pumpkin cold foam - featured image

A quick and easy pumpkin cold foam made with just heavy cream, pumpkin puree, and pumpkin pie spice. Perfect for topping iced coffee with a silky, spiced cloud in under two minutes.

Ingredients

Scale
  • 1/2 cup cold heavy cream (at least 36% milk fat)
  • 2 tablespoons pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. Chill your bowl and cream: Pop your bowl in the freezer for five minutes while you get everything else ready.
  2. Measure your ingredients: Add 1/2 cup cold heavy cream, 2 tablespoons pumpkin puree, and 1/2 teaspoon pumpkin pie spice to your chilled bowl.
  3. Mix everything first: Give the ingredients a quick stir with your spoon to incorporate the pumpkin puree and avoid clumps.
  4. Froth until thick: Insert your frother and turn it on. Move it in a gentle up-and-down motion for about 30 to 45 seconds until the cream doubles in volume and forms soft peaks.
  5. Check the texture: Lift your frother out of the foam. It should hold its shape for a second before slowly sinking back down. If too runny, froth another 10 to 15 seconds.
  6. Assemble your coffee: Fill a glass with ice and pour your cold brew or iced coffee over it, leaving about an inch of space at the top. Slowly spoon or pour the pumpkin cold foam over the back of a spoon onto the coffee.
  7. Add a finishing touch: Sprinkle a tiny pinch of pumpkin pie spice on top of the foam.

Notes

For best results, use cold heavy cream straight from the fridge. If you don’t have a frother, you can use a French press or whisk. For a dairy-free version, use full-fat coconut cream. To make it sweeter, add 1 teaspoon maple syrup or brown sugar before frothing. Strain pumpkin puree through a paper towel to remove excess moisture for thicker foam.

Nutrition

Keywords: pumpkin cold foam, iced coffee, pumpkin spice, fall coffee, 3-ingredient, easy coffee recipe