We are in the prime of pumpkin season and I have to get as much as I can with it! There’s lots of recipes that use pumpkin a few tablespoons and you are left with a half can. Make this cold foam it really hits the spot.

Pumpkin Cream Cold Foam Cold Brew
(Adapted from Midwest Nice)

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For the Pumpkin Cream:
1 cup heavy whipping cream
½ cup sweetened condensed milk
2 tsp. vanilla extract
3 tablespoon pumpkin puree
2 tsp. pumpkin pie spice

Whisk together the whipping cream, sweetened condensed milk, and vanilla.

Whisk in the pumpkin puree and pumpkin pie spice until smooth. Cover and place in the refrigerator until ready to use.

For the Cold Brew Coffee with Cold Foam:
1 cup cold brew coffee concentrate
¼ cup water

In a glass filled halfway with ice, add the cold brew coffee concentrate and water, stirring to combine.

In a NutriBullet (or other blender) pulse ¼ – ½ cup (depending on how much cold foam you would like) of the pumpkin cream for 10 – 12 seconds, or until fluffy and thick. Voila! Pumpkin Cream Cold Foam.

Top the iced coffee with the pumpkin cream cold foam and sprinkle with additional pumpkin pie spice, if desired.

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