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Pumpkin Cream Cheese Cold Foam Recipe
Ash Tyrrell

Pumpkin Cream Cheese Cold Foam Recipe

I started making this pumpkin cream cheese cold foam at home. The first fall I got tired of paying five dollars for the same drink at my local coffee shop. Once I figured out the ratio of cream cheese to pumpkin, I honestly stopped ordering it out altogether.
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Total Time 5 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • ½ cup heavy whipping cream — gives the foam its thick pourable texture, so don't swap in a lighter cream
  • 2 tablespoons cream cheese softened — this is what gives the foam that tangy, cheesecake-like richness
  • 2 tablespoons pumpkin puree — use pure pumpkin not pumpkin pie filling, since that already has added sugar and spice
  • 2 tablespoons brown sugar — dissolves into the cream and adds a warm caramel-like sweetness
  • ½ teaspoon pumpkin pie spice — this is where most of the classic fall flavor comes from so don't skip it
  • ¼ teaspoon vanilla extract — rounds out the sweetness and keeps the pumpkin flavor from tasting flat
  • Pinch of salt — balances the sweetness and makes the spices taste more pronounced

Method
 

  1. Start by making sure your cream cheese is fully softened at room temperature before you begin. Cold cream cheese straight from the fridge tends to clump instead of blending smoothly into the rest of the mixture.
  2. Add your heavy cream, softened cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt into your mixing bowl or jar. Stir everything together briefly with a spatula before you start whipping, so the frother doesn't have to work as hard.
  3. Use your milk frother or whisk to beat the mixture for about 30 to 45 seconds, until it turns thick, pale, and airy. You're looking for a texture similar to lightly whipped cream, not stiff peaks like you'd get with whipped topping.
  4. Fill a tall glass with ice and pour in your cold brew or iced coffee, leaving a couple inches of room at the top. This is where the foam will sit once you add it.
  5. Slowly spoon or pour the pumpkin cream cheese foam over your coffee, letting it float on top. Give it a light dusting of extra pumpkin pie spice if you want that classic café finish, then serve right away.

Notes

  • I always let my cream cheese sit out for a good 20 minutes before mixing, since cold cream cheese never blends smoothly.
  • I whip mine in a chilled bowl, which somehow makes the foam come together thicker and faster.
  • I never overwhip the mixture, since it can turn grainy instead of staying silky once it passes that perfect point.
  • I keep a small jar of pumpkin puree in my freezer specifically for this recipe, since I never use a whole can at once.
  • I taste as I go and adjust the brown sugar slightly depending on how sweet my coffee already is.