Pumpkin Cream Cold Foam
This Pumpkin Cold Foam is a Starbucks copycat made with heavy cream, 2% milk, vanilla syrup, and a homemade pumpkin spice sauce. It's thick and creamy and tastes amazing spooned over cold brew, iced coffee, or chai!
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Makes: 1 cup
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Ingredients
- ½ cup heavy cream
- ⅓ cup 2% milk
- 2 ½ tablespoon pumpkin spice sauce (homemade with recipe below or store-bought)
- 2 teaspoon vanilla syrup (store-bought or recipe linked- can substitute with 1 teaspoon vanilla extract)
Pumpkin Spice Sauce
- 1 14 oz. can fat-free sweetened condensed milk (use regular if you can't find fat-free)
- 1 cup pumpkin puree
- ⅓ cup packed light brown sugar
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Mix milk, cream, pumpkin spice sauce, and vanilla syrup in a mason jar and shake to combine. Alternatively, you can stir all ingredients together in a bowl. If you're not using right away, keep in an airtight container in the fridge (you can use this pumpkin sweet cream in coffee as is if you want).
- Turn mixture into cold foam right before using. You can either use an electric frother, hand mixer, or blender. Just add the sweet cream and froth, mix, or blend until the mixture turns into a foam. Alternatively, you can shake the mixture in a mason jar until it's frothy.
- Pour cold foam over the drink of your choice and top with pumpkin pie spice if desired.
Pumpkin Spice Sauce
- Put condensed milk in a medium saucepan over medium-low heat, along with pumpkin puree, brown sugar, pumpkin pie spice, and salt.
- Stir together and heat for about 5 minutes, until it's just starting to bubble.
- Remove it from the heat and stir in vanilla extract.
- Pour the pumpkin spice sauce into a heat-proof jar or bowl and place in the fridge to cool.
Notes
- Cold foam recipe makes enough for roughly 3 grande-size drinks.
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