Ingredients
Scale
- 1 cup heavy whipping cream
- ½ cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 3 tablespoons pumpkin puree
- 2 teaspoons pumpkin pie spice
- 8 ounce Cold Brew Coffee
Instructions
- For the Pumpkin Cream:
- Whisk together the whipping cream, sweetened condensed milk, and vanilla. Whisk in the pumpkin puree and pumpkin pie spice until smooth. Cover and place in refrigerator until ready to use.
- For the Cold Brew Coffee with Pumpkin Cold Foam:
- Add the cold brew coffee to a glass filled with ice. (For a sweeter coffee, feel free to add a splash of pumpkin spice simple syrup or vanilla simple syrup, if desired.)
- In a NutriBullet (or other blender) pulse ¼ – ½ cup (depending on how much cold foam you would like) of the pumpkin cream for just a few seconds, or until fluffy and thick. Voila! Pumpkin Cream Cold Foam.
- Top the iced coffee with the pumpkin cream cold foam and sprinkle with additional pumpkin pie spice, if desired.
Notes
Notes
- The Pumpkin Cream can be mixed into coffee (cold brew or regular) just like regular coffee creamer, if desired. (And if you don’t want to futz with a blender!)
- A whisk or hand-held milk frother will also work to whip the cold foam, if desired.
- Leftover Pumpkin Cream can be stored in the fridge, covered, for up to one week.
- Cook Time: 5 mins
- Method: Drinks
- Cuisine: American
Nutrition
- Calories: 183 kcal
- Sugar: 6 g
- Fat: 16 g
- Carbohydrates: 8 g
- Protein: 2 g