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Pumpkin Cold Foam Recipe
Ash Tyrrell

Pumpkin Cold Foam Recipe

I made this pumpkin cold foam in my own kitchen last week, and honestly, I haven't ordered the Starbucks version since. I love how creamy and lightly spiced it turns out, sitting right on top of my iced coffee like a little cloud.
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Total Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • ¼ cup half and half – this is the base of the foam and gives it that rich creamy texture
  • 2 tablespoons pumpkin spice sauce or pumpkin puree – this is where all that cozy pumpkin flavor comes from
  • 1 tablespoon sweetened condensed milk – adds sweetness and helps the foam hold its shape
  • ¼ teaspoon pumpkin pie spice – gives the foam its signature warm spiced aroma
  • A pinch of salt – balances the sweetness so the foam doesn't taste flat
  • Splash of vanilla extract – rounds out the flavor with a hint of warmth

Method
 

  1. I always keep my half and half in the fridge until the moment I need it. Cold dairy froths up faster and holds more air than room-temperature dairy. If your half and half feels even slightly warm, pop it in the freezer for five minutes before you start.
  2. Pour the half and half, pumpkin spice sauce, condensed milk, pumpkin pie spice, salt, and vanilla into your mixing cup. I like to give everything a quick stir with a spoon first so the frother doesn't have to work as hard to combine it all.
  3. Insert your handheld frother and turn it on. I move mine in small circles near the surface for about 30 to 45 seconds. You'll notice the mixture doubling in volume and turning pale and airy right before your eyes.
  4. I always stop frothing once the mixture is thick but still pourable, almost like softly whipped cream. If you keep going past this point, you risk turning it into stiff whipped cream instead of a smooth foam.
  5. Spoon the foam gently on top of your iced coffee, cold brew, or chai latte. I like to pour slowly over the back of a spoon so it sits in a neat layer instead of sinking straight to the bottom.
  6. Finish with a light dusting of pumpkin pie spice or cinnamon on top. I serve mine right away since the foam is at its fluffiest within the first few minutes.

Notes

  • I always use cold half and half straight from the fridge, since anything warmer just won't whip up properly
  • I never over-froth the mixture, because it turns into whipped cream fast if I keep the frother running too long
  • I taste my pumpkin sauce before adding it, since some store-bought versions are sweeter than others
  • I make a double batch and store the extra in the fridge, so I have foam ready to go for a few days
  • I hold my frother at a slight angle near the top of the liquid, which pulls in more air and gives a fluffier result