Creamy Homemade Pumpkin Spice Cold Foam Recipe for Iced Coffee Delight
A light and airy pumpkin spice cold foam that tops iced coffee with a creamy, spiced layer perfect for cozy fall mornings. Easy to make with simple ingredients and customizable for dairy-free or extra pumpkin flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 1 cup (240 ml) heavy cream
- 1/4 cup (60 ml) milk (whole or 2%)
- 1 tablespoon granulated sugar (or maple syrup/honey as substitute)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice mix (blend of cinnamon, nutmeg, ginger, and cloves)
- Optional: 1 tablespoon pumpkin puree
Instructions
- Chill your mixing bowl and beaters in the fridge for about 15 minutes before starting.
- Pour 1 cup heavy cream and 1/4 cup milk into the chilled bowl.
- Stir in 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon pumpkin spice mix. Add 1 tablespoon pumpkin puree if desired and mix gently.
- Using an electric mixer on medium speed, whip the mixture for 3-5 minutes until soft peaks form and the foam is light but holds shape.
- Stop whipping as soon as the foam is thick and creamy to avoid graininess.
- Serve immediately by spooning the pumpkin spice cold foam over iced coffee. Foam can hold for about 30 minutes in the fridge.
Notes
Keep all equipment and ingredients cold for best whipping results. Stop whipping at soft peaks to avoid grainy texture. Foam is best served fresh but can be stored in the fridge up to 24 hours and gently whisked before use. Customize sweetness and spice to taste. Dairy-free version uses coconut cream and almond or oat milk.
Nutrition
- Serving Size: About 1/4 cup (60 ml
- Calories: 90
- Sugar: 2
- Fat: 9
- Carbohydrates: 2
- Protein: 0.5
Keywords: pumpkin spice, cold foam, iced coffee, pumpkin spice cold foam, fall recipe, creamy foam, homemade pumpkin spice, seasonal coffee topping