Pumpkin Spice Cold Brew with Sweet Cream Foam at Home
Pumpkin spice cold brew with sweet cream foam is my answer to those first cool mornings when it’s still too warm for a hot latte but you want the cozy flavors anyway. Cold brew coffee gets lightly sweetened with vanilla, then topped with a thick, pumpkin spice sweet cream that slowly drips into the glass as you drink.
Equipment
- Mixing bowl or large measuring jug
- Whisk
- Handheld milk frother or electric whisk
- 2 tall glasses
- Spoon (for floating the foam)
Ingredients
Cold brew base
- 400 ml strong cold brew coffee chilled (about 1 2/3 cups)
- 120 ml cold water optional, to dilute if concentrate is very strong (about 1/2 cup)
- 2–3 tbsp vanilla syrup or maple syrup to sweeten the coffee (30–45 ml)
- ice cubes for serving
Pumpkin spice sweet cream foam
- 120 ml heavy cream very cold (about 1/2 cup)
- 60 ml whole milk cold (about 1/4 cup)
- 2 tbsp pumpkin purée canned, not pumpkin pie filling (30 g)
- 2–3 tbsp maple syrup or vanilla syrup to taste (30–45 ml)
- 1/2 tsp pumpkin pie spice or 1/4 tsp cinnamon + 1/8 tsp nutmeg + 1/8 tsp ginger
- 1/2 tsp vanilla extract
- 1 pinch fine salt small pinch
To finish
- pumpkin pie spice or cinnamon for dusting on top
Instructions
- Chill everything first. Pop the heavy cream, milk, and your mixing bowl or jug into the fridge for at least 20–30 minutes. Cold dairy foams better.
- Sweeten the cold brew. Divide the cold brew between two tall glasses. If using a very strong concentrate, dilute with a splash of cold water to taste. Stir 1 to 1 1/2 tablespoons of vanilla or maple syrup into each glass. Fill with ice, leaving about 3–4 cm (about 1 1/2 inches) of room at the top for foam.
- Build the pumpkin sweet cream base. In a chilled bowl or large measuring jug, whisk together the pumpkin purée, maple (or vanilla) syrup, pumpkin pie spice, vanilla, and salt until smooth.
- Add the dairy. Pour in the cold heavy cream and milk and whisk until fully combined with no streaks of pumpkin.
- Whip to a loose, pourable foam. Use a handheld frother, electric whisk, or vigorous whisking to whip for 30–60 seconds, until thicker than cream but softer than whipped cream. If over-whipped, stir in 1–2 tablespoons cold milk to loosen.
- Taste and adjust. Add more syrup for sweetness or a touch more pumpkin pie spice for more spice, then whisk briefly.
- Top the cold brew. Hold a spoon just above the surface of the iced coffee and slowly pour or spoon the pumpkin sweet cream over it so it floats on top.
- Finish with a spice dusting. Lightly dust the foam with pumpkin pie spice or cinnamon.
- Serve right away. The sweet cream will slowly sink into the cold brew over 5–10 minutes; sip through the foam and stir gently now and then.
Nutrition
Calories: 260kcalCarbohydrates: 24gProtein: 3gFat: 17gSaturated Fat: 10gCholesterol: 55mgSodium: 95mgPotassium: 260mgFiber: 1gSugar: 21gVitamin A: 5200IUVitamin C: 1mgCalcium: 90mgIron: 0.6mg
Tried this recipe?Let us know how it was!
