The Pumpkin Cream Cold Foam recipe is a delightful seasonal treat, capturing the essence of the transition from late summer to early fall. Whether you’re enjoying it on top of hot coffee, iced coffee, chai tea, or even vanilla ice cream, it’s an indulgent yet simple way to elevate your beverage or dessert. This foam brings in the warm and cozy flavors of pumpkin and cinnamon, perfect for when you’re not quite ready for fall but can sense its approach. This recipe is also perfect for adding a touch of coziness to your drinks.
Why This Recipe Works:
- Seasonal Balance: The foam is a perfect blend of summer and fall—its cold foam nature feels summery, while the flavors are all about the upcoming fall season.
- Simple Ingredients: The ingredients list isn’t long and consists of items you might already have in your pantry or can easily find in a store.
- Versatility: The foam can be used in various ways, making it a versatile addition to your kitchen repertoire.
- Ease of Preparation: It’s straightforward to make and doesn’t require any specialized equipment, although a hand-held milk frother could be used for extra frothiness.
- 1 cup cold heavy whipping cream
- 1/2 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 3 tablespoons canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1 teaspoon cinnamon-sugar for garnish
- In a small bowl, combine the cold heavy whipping cream, sweetened condensed milk, vanilla extract, canned pumpkin, pumpkin pie spice, and cinnamon.
- Use a whisk to thoroughly combine the ingredients, stirring for about a minute until the mixture becomes frothy and well-mixed.
- Transfer the mixture to a glass jar with a lid, and secure the lid tightly.
- Shake the jar vigorously for about a minute until a foam forms.
- If desired, you can pour 1/4 cup of the cold foam into a small bowl or cup and use a hand-held milk frother to whip the cold foam until it thickens. Alternatively, you can achieve the same result by using a blender.
A Couple of Tips:
- Storing: Store any leftover foam in a glass jar with a tight-fitting lid in the refrigerator. Since the recipe uses heavy cream, it should be used within a couple of days for the best taste and texture.
- Variations: If you want to get creative, you could try adding different spices like nutmeg or allspice to bring in some additional layers of flavor.
- Using a Blender: If you’re making a larger batch or want a really airy foam, a blender could do the job well. Just be careful not to over-blend, as it could make the foam too thick.
This recipe for Pumpkin Cream Cold Foam offers a delightful way to bridge the gap between the end of summer and the start of fall. It can be enjoyed in various ways, making it a versatile addition to your seasonal recipe collection. With its easy preparation and lovely flavor profile, it’s definitely worth a try as we head into the cozier months.
You can enjoy this pumpkin cream cold foam on hot or iced coffee, chai tea, or as a topping on vanilla ice cream.