Description
A homemade, meal-prep friendly pumpkin cream cold foam coffee that saves time and money. Whip a batch of spiced pumpkin cream foam on Sunday to enjoy for up to five days with cold brew.
Ingredients
Scale
- 1 cup (240 ml) heavy whipping cream (36-40% fat)
- 2 tablespoons (30g) 100% pure pumpkin puree
- 1 tablespoon (15 ml) vanilla syrup or 1/2 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 1–2 teaspoons granulated sugar or keto sweetener (monk fruit/erythritol)
- 1.5 cups (350 ml) cold brew coffee or chilled coffee
- 1/2 cup (60g) ice
Instructions
- Prepare cold brew by steeping coarse-ground coffee in cold water for 12-18 hours, then strain.
- In a medium bowl, combine heavy whipping cream, pumpkin puree, vanilla syrup, pumpkin pie spice, and sugar.
- Using an immersion blender, blend on medium-high speed for 30-45 seconds until stiff peaks form. Do not over-blend.
- Divide the whipped foam evenly among 4-5 airtight glass containers and seal tightly.
- Store the foam in the refrigerator for up to 5 days.
- To serve, fill a glass with ice, pour cold brew coffee over the ice, and top with a generous dollop of the pumpkin foam.
Notes
Ensure the heavy cream is very cold before whipping for best results. Do not use pumpkin pie filling; use 100% pure pumpkin puree. The foam can be stored for up to 5 days but should not be frozen as it changes texture. Adjust sweetness based on preference, keeping in mind that cold temperatures numb taste buds slightly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 cup cold brew with
- Calories: 4560
- Sugar: 23
- Sodium: 5
- Fat: 34
- Saturated Fat: 2
- Carbohydrates: 23
- Protein: 0.5
Keywords: pumpkin cream cold foam, starbucks copycat, cold brew coffee, meal prep coffee, pumpkin spice, keto coffee, dairy-free options