Description
A quick and easy vegan pumpkin cream cold brew recipe that combines rich coffee with creamy pumpkin foam.
Ingredients
Scale
- 1 cup (240 ml) cold brew coffee or iced coffee, high quality, coarsely ground recommended
- 1 cup (240 ml) unsweetened oat milk or dairy-free heavy whip (fresh, high-fat preferred for thick foam)
- 1 ½ tbsp. (22 g) pumpkin puree, 100% pure pumpkin, not pie filling
- 1 tbsp. (15 ml) pure maple syrup
- 1 tsp. (5 ml) vanilla extract, pure with no artificial additives
- 1 tsp. (about 2 g) pumpkin spice or cinnamon, high-quality blend
- Pinch of salt
Instructions
- Step 1: Froth Ingredients Together: Pour the oat milk or dairy-free heavy whip, pumpkin puree, maple syrup, vanilla extract, pumpkin spice, and a pinch of salt into a small jar. Use a hand-held frother to blend all the ingredients together until the mixture is light, airy, and creamy. This usually takes about 30 seconds of frothing. Holding the frother at an angle helps achieve a smooth, thick foam.
- Step 2: Chill the Foam: You may use the pumpkin cold foam immediately or refrigerate it to chill and stabilize. Cooling allows the foam to hold its structure for longer when served.
- Step 3: Serve Over Cold Brew: Fill a glass with ice and pour your favorite cold brew or iced coffee (1 cup/240 ml) over the ice. Gently spoon the pumpkin cold foam on top, creating a layered look and enhancing the pumpkin flavor in each sip.
- Step 4: Add Finishing Touches: Lightly sprinkle additional pumpkin spice on top of the foam for extra aroma and flavor.
Notes
- Storage Tips: Store pumpkin cream cold brew in an airtight container up to 1 day to maintain flavor and texture.
- Refrigeration: Keep the cold brew and pumpkin foam separately in airtight containers in the fridge up to 3 days for freshness.
- Freezing: Freeze pumpkin cream foam in a freezer-safe container for up to 1 month. Thaw in the refrigerator before use and stir gently to restore texture.
- If foam does not froth well, hold the frother at an angle and continue frothing for 30 seconds until light and airy.
- To avoid over-sweetness, reduce maple syrup to 2 teaspoons instead of 1 tablespoon.
- For a stronger coffee flavor with less dilution, use ¾ cup (180 ml) brewed coffee over ice instead of 1 cup.
- If foam turns out chunky, whisk vigorously for an extra 15 seconds to get a smooth, creamy consistency.
- If pumpkin spice or sediments settle at the bottom, stir pumpkin puree with ½ teaspoon hot water before mixing to help even distribution.
- Serve with a slice of gluten-free pumpkin bread or a small apple crisp for a fuller autumn experience.
- Complement with roasted butternut squash or a simple spinach salad.
- Use leftover pumpkin foam to make pumpkin coffee ice cubes, pumpkin spice donuts, add to muffins or smoothies.
- Optional toppings include whipped coconut cream, a sprinkle of nutmeg, or a drizzle of caramel sauce.
- Choose 100% pure pumpkin puree in BPA-free cans for natural flavor and nutrition.
- Use fresh, high-fat dairy-free heavy whip or unsweetened oat milk for best frothing results—avoid low-fat creams.
- Opt for pure maple syrup for sweetness without overpowering maple flavor.
- Select quality pumpkin spice blends (homemade or store-bought) to enhance authentic fall flavors.
- Use pure vanilla extract without artificial additives to complement sweetness.
Nutrition
- Serving Size: 1 serving
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