Pumpkin Cold Foam

Pumpkin cold foam is the perfect recipe to make when you’re in the mood for fall flavors but don’t want to spend an arm and a leg at your local coffee shop! Bold, robust cold brew is combined with warm notes of pumpkin spice and sweet, creamy foam. Start the pumpkin season off right with this at-home drink!

Why you'll love this recipe

• Vegan-friendly: You can ditch the dairy for this recipe and indulge in a vegan-friendly cold foam that’s equally delicious!
• Easy to prepare: You’ll be surprised at how easy cold foam is to make. The best part is that it tastes just like a barista made it.
• Real pumpkin: You won’t find any artificial flavoring in this recipe, just real pumpkin like my pumpkin spice protein shake!
• Cheaper than Starbucks: An entire batch of cold brew coffee with pumpkin cold foam costs less than a few trips to Starbucks. Now you can enjoy this fall-inspired drink more often!

Easy pumpkin cold foam coffee

It’s pumpkin spice season again and I’m showcasing a quick and easy recipe you can make in your own kitchen! Just like my pumpkin spice latte, this pumpkin cold foam coffee is so satisfying that I know you’ll be skipping the drive-through to share the recipe with your friends instead.

Strong, slightly bitter cold brew is topped with creamy, pumpkin-infused foam with just the right amount of spice. It’s smooth, airy, and tastes like autumn bundled up into a cup!

The great news is this recipe is made with just vegan cream and oat milk, meaning there’s no dairy added. Plus, if you enjoy things a bit sweeter or prefer a more pronounced spice, it couldn’t be easier to customize.

Is pumpkin cold foam vegan?

The base ingredients for cold foam typically include milk or cream, which are far from being vegan-friendly. However, this version uses vegan cream, which both offer the same amount of creaminess without the dairy component. Trust me when I say your stomach will thank you!

Ingredients & Substitutions

• Coffee: To make a bold, aromatic cold brew, use your favorite dark roast coffee beans. If you forget to make your own cold brew, you can always use a store-bought version.
• Vegan Cream: Adds richness, creaminess, and its full-bodied. Try my vegan cream recipe, if you don't have access to purchase vegan cream. However, if time is limited, you purchase vegan cream at most local grocery stores. Full fat coconut cream is also a great substitute.
• Oat milk: Adds an extra layer of creaminess with a nutty undertone. Oat milk is my go-to choice, but feel free to use soy or almond milk instead.
• Pumpkin puree: Provides a rich color and fall flavor. I usually use canned 100% pumpkin puree since it’s the easiest option, but you can use homemade puree if you have some on hand or leftovers from holiday get-togethers. This will also need to be chilled.
• Vegan condensed milk: To add extra thickness, creaminess, and sweetness. I find the most ideal flavor from oat-based condensed milk. However, you can also use coconut-based condensed milk. Alternatively, try making your own by reducing oat or coconut milk by about half. 
• Maple syrup: To naturally sweeten the coffee. I love pure maple syrup. If you don’t have any, agave, coconut nectar, or even stevia will work.
• Pumpkin spice: Brings warmth and a festive flavor. Use a store-bought mixture or make your own with a blend of cinnamon, nutmeg, ginger, and cloves.
• Vanilla: Provides a sweet, fragrant flavor. I suggest using 100% pure vanilla extract over artificial vanilla extract. You can also add almond extract for nutty notes.

How to make pumpkin cold foam

• Step 1: Make your cold brew by combining water and coffee in a French press or wide-mouth mason jar. Refrigerate the coffee for 20 to 24 hours. If you’ve used a mason jar, don’t forget to strain the coffee concentrate after steeping!

• Step 2: Make sure all your foam ingredients are chilled for the best texture. Add them to a wide mouth cup and whisk it with a hand-held frother until it’s nice and foamy. You can use a small blender too, but try not to over-blend.

• Step 3: Add a layer of ice to a glass, followed by maple syrup and steeped cold brew. Top everything off with the fluffy pumpkin foam and a dash of cinnamon if you’re feeling fancy.

Storage

Pumpkin cold foam is best used right away so it maintains its light and fluffy texture. However, you can store it for a few hours in the fridge if you really need to. Just keep in mind that it will start to lose its light and airy texture the longer it sits.

The cold brew should stay fresh in the fridge for up to 7 days, but it will start to degrade after that. You can also freeze your cold brew in ice cube trays to chill future pumpkin cold foam drinks without diluting the flavor!

Variations

• Syrup: Add a drizzle of vegan caramel syrup for a caramel pumpkin twist.
• Sweet potato: Replace pumpkin puree with sweet potato puree for a unique flavor.
• Chocolate: Incorporate a dash of cocoa powder for a chocolatey touch.
• Chai: Use chai spices instead of pumpkin spice for a chai foam version.
• Vanilla: Add a splash of vegan vanilla extract for added aroma.
• Matcha: Replace cold brew with iced matcha for a green tea variant.

Top tips

• Fresh coffee: Use freshly brewed cold coffee for the best flavor, and make sure your beans are fresh as well!
• Chilled ingredients: Ensure your foam ingredients are chilled for the fluffiest results.
• Don’t overblend: Don’t overblend the foam so it maintains its airy consistency.
• Quality matters: Use high-quality, 100% pure pumpkin puree for the best taste.
• Equipment prep: Ensure your whisk and mixing bowl are clean and dry before making the foam.

FAQ

More tea & coffee recipes

If you loved this pumpkin cold foam recipe, you’ll have to try some more of my favorite tea and coffee drinks like these:

• Oat Milk Chai Latte: A sweet, spicy, and creamy drink.
• Chai Hot Chocolate: A decadent and festive drink with warming spices and chocolate.
• Masala Chai: A combination of aromatic spices, black tea, ginger, and milk.
• Lavender Iced Coffee: Iced coffee flavored with floral notes of lavender.