1/3cupcream or half and halfplus more to thin, optional
2-3tspsugarmore or less to taste
2tspvanilla syrupoptional, see notes
1tbsppumpkin puree
⅛tsppumpkin pie spiceplus more for topping
Pinchsalt
Cold Brew
16ozcold brew or iced coffee
vanilla syrupoptional
Instructions
Add all ingredients into bowl. Mix using a whisk or frother until frothed. You can also mix in a blender. If using heavy cream, try not to overmix or it can curdle.
Add a splash of vanilla syrup to coffee (optional).
Top coffee with pumpkin cream.
Sprinkle more pumpkin pie spice on the pumpkin cream and serve.
Notes
You can substitute any type of regular or non-dairy milk in this recipe but whipping cream thinned with milk or half and half gives the most Starbucks like consistency.
If using all cream, do not over froth. As with whipped cream it can curdle if mixed too much.
This recipe is completely customizable. Want it less sweet, add less sugar. Don’t like vanilla syrup? Use vanilla extract or skip it all together.
You can easily half or double this recipe as desired.
The cold foam will last a day or two in the fridge. If it separates a bit, you can remix as needed.
For Vegan Pumpkin Cream: substitute your favorite non-dairy milk in this recipe. Oat milk tends to froth the best, the flavors will be there no matter what milk you’re using. Canned Coconut milk froths well too, but it will have a coconut flavor to it.