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Creamy Homemade Brown Sugar Cinnamon Pumpkin Cold Foam Recipe for Iced Coffee

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A creamy, lightly spiced pumpkin cold foam topping for iced coffee that is quick to make and perfect for fall or any time you want a seasonal twist.

Ingredients

Scale
  • 1/2 cup (120 ml) cold milk (whole milk preferred, 2% or oat milk works too)
  • 2 tablespoons pumpkin puree (canned, not pumpkin pie filling)
  • 1 tablespoon brown sugar (dark or light)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Chill your ingredients and equipment: use cold milk straight from the fridge and chill your frothing bowl or jar for about 10 minutes.
  2. Combine the pumpkin and brown sugar in a small bowl; stir until sugar dissolves and mixture is smooth.
  3. Add cinnamon, vanilla extract, and salt; stir to blend evenly.
  4. Pour in the cold milk and stir gently to combine without creating bubbles.
  5. Froth the mixture using a handheld milk frother or electric mixer on medium speed for 1-2 minutes until it triples in volume and becomes thick and creamy with soft peaks.
  6. Check the texture; if too thin, froth longer; if too stiff, fold in a tablespoon of milk to loosen.
  7. Spoon or pour the pumpkin cold foam over a glass of iced coffee and serve immediately.

Notes

Use cold ingredients and equipment for best froth. Do not over-froth to avoid grainy texture. Whole milk froths best but oat or almond milk are good dairy-free alternatives. Pumpkin puree should be canned for best texture. The foam holds better on very cold iced coffee with large ice cubes. Store foam covered in fridge up to 24 hours and re-froth before use.

Nutrition

Keywords: pumpkin cold foam, iced coffee topping, brown sugar cinnamon foam, pumpkin spice, fall coffee recipe, homemade cold foam

Find it online: https://merrymorsel.com/creamy-homemade-brown-sugar-cinnamon-pumpkin-cold-foam-recipe-for-iced-coffee/