If you’re itching for pumpkin cream cold brew early this year, I’ve got just the cure. I’m sharing the recipes needed to make Pumpkin Cream Cold Brew. This includes pumpkin syrup and the pumpkin-flavored cold foam that goes on top.
For those clinging to summer for as long as possible: save this! Don’t peek until you’re ready. We’ll pretend this post never happened for a few weeks longer. We’ll also pretend I didn’t pull out my Halloween decorations for the cover photo. π
What is a Pumpkin Cream Cold Brew?
First of all, cold brew is a type of iced coffee that is slow-brewed in cold water. It is an easy-to-drink form of coffee featuring less acidity and a smooth finish. For more information, check out the cold foam Wikipedia page.
Popular coffee shops such as Dunkin’ Donuts and Starbucks took cold brew a step further by pouring pumpkin cream foam over the top, and this has led to multiple iterations of cold foam that you can choose to your heart’s content, depending on the season.
But what is the cold foam component made of? Well, the following steps should illustrate what is needed to create this flavor bomb:
- Make pumpkin syrup on the stovetop.
- Add pumpkin syrup to the cold foam components (milk, heavy cream, powdered sugar).
- Froth the cold foam components using a handheld or electric frother (with cold foam option).
- Pour over your favorite cold brew, whether store-bought or made using my at-home cold brew recipe from the blog.
- Optionally, add pumpkin syrup to the cold brew directly for a true autumn delight.
Why Make Pumpkin Cold Foam?
The pumpkin syrup alone is perfect as-is in all of your favorite coffee beverages, foamed or otherwise. But the cold foam takes it to the NEXT LEVEL. You don’t need to stop at just cold brew either, pumpkin cold foam easily tops iced espresso or americanos. It’s a choose-your-own-adventure perfect for late summer and fall months, or whenever you crave!
As a special bonus, you get to skip the lines at your local coffee shop and save money in the process. I go much further into the money-saving approach of making cold brew at home, and this recipe is a worthy accompaniment that’ll up your coffee game.
Can I Modify This Recipe?
This recipe is intended to be made exactly as-is. If you modify the cold foam portion, I cannot guarantee that the foam will stabilize enough to top your beverage–instead, it could sink to the bottom. A quality electric cold foam milk frother will work better than its handheld relative at stabilizing foam if you try to modify it. Adding more powdered sugar will help with stabilization, but it’ll detract from the pumpkin flavor doing so.
Pumpkin Cream Cold Brew
Equipment
- Measuring Cups/Spoons
- Medium Saucepan
- Whisk
- Milk Frother handheld or electric with cold foam setting
Ingredients
Pumpkin Syrup (Yields multiple servings)
- 15 Oz Can Pumpkin Puree (not pumpkin pie filling) - 425g
- 14 Oz Can Sweetened Condensed Milk 396g
- Β½ Cup Whole Milk 113g
- 2 Tsp Pumpkin Pie Spice 4g
Pumpkin Cold Foam (Yields one serving)
- 4 Tsp Pumpkin Syrup see above - 20g
- 1 Tsp Powdered Sugar 2.5g
- 2 Tbsp Heavy Cream 30g
- 3 Tbsp Whole Milk 45g
- Pumpkin Pie Spice for sprinkling
- Cold Brew Store-bought, or use this at-home recipe
Instructions
Pumpkin Syrup
- Whisk all ingredients together in a saucepan. Heat on the stovetop over medium until bubbling, whisking occasionally.
- Reduce the heat to low. Cook for 1 more minute, constantly whisking. Pour into a heat-resistant container, and allow it to cool. Refrigerate the syrup when not in use.
Pumpkin Cold Foam
- Use a handheld or electric frother (with cold foam setting) to mix all ingredients together until a thick foam forms.
- Add ice and your favorite cold brew to your glass, and pour the foam on top. Sprinkle the top with pumpkin pie spice.For more pumpkin flavor, stir 1-2 tsp of pumpkin syrup into the cold brew before adding the foam on top.
