DIY Pumpkin Cream Cold Foam Recipe
Equipment
Ingredients
For the Coffee:
- 1 C coarsely ground coffee beans
- 4 C filtered water – 65 degrees F
For the Pumpkin Cream Foam:
- 1 C heavy whipping cream chilled below 40°F (check with Thermapen ONE)
- ½ C sweetened condensed milk
- 2-3 Tbsp pumpkin puree
- 2 tsp vanilla extract
- 1-2 tsp pumpkin pie spice
- Pinch of salt optional
Instructions
For the Cold-Brew Coffee
- Measure your water's temperature with your Thermapen ONE to make sure it starts out at 65°F. Combine the coffee grounds and water in a large jar or container.
- Let steep for 24-48 hours at room temperature.
- Strain through a cheesecloth or fine mesh sieve.
- Store the cold brew concentrate in the fridge for up to one week – you can freeze for up to 6 months as well.
- Dilute to taste when serving (typically a 1:1 ratio of concentrate to water or milk).
For the Pumpkin Cream:
- Combine all ingredients in a cold bowl or blender.
- Froth until very frothy—even forming peaks
- Transfer to an airtight container and store in the refrigerator for up to five days.
- Shake or stir gently before each use.
To Prepare the Drink:
- Fill a 16-oz glass with ice.
- Add ¾ cup pre-diluted cold brew coffee. (Dilute to taste, then make the drink from that.)
- Add a splash of milk or water if you like.
- Spoon 2–3 tablespoons of pumpkin cold foam on top.
- Optional: sprinkle pumpkin pie spice or cinnamon sugar on top.
Notes
Make-Ahead Tips:
- Cold Brew: Brew once a week and store in the fridge
- Pumpkin Cold Foam: Make a batch and store in an airtight container for up to five days
- On Busy Mornings: Just pour, top, and go. It takes less than a minute.