Dairy-Free Pumpkin Cream Cold Foam

Give your coffee a cozy, fall-inspired twist with this dairy-free pumpkin cream cold foam. It's lusciously creamy, filled with warm pumpkin spice flavors, and comes together in minutes — plus it makes enough to enjoy all week long. Just pour it over iced cold brew for a pumpkin cream cold brew that’s even better than Starbucks.

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PREP TIME:5

TOTAL TIME:5

SERVINGS:

COURSE: Drinks

CUISINE: American

Ingredients

Pumpkin Cream Cold Foam (Makes 8 Servings)

1 cup dairy-free heavy cream (see notes for substitution)
½ cup sweetened condensed coconut milk (or maple syrup)
½ cup pumpkin puree
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon

For 1 Pumpkin Cream Cold Brew Drink

6-8 ounces cold brew coffee (or coffee/latte of choice)
handful of ice cubes

Instructions

In a blender, combine dairy-free heavy cream, sweetened condensed coconut milk, pumpkin puree, vanilla, pumpkin pie spice, and cinnamon. Blend until creamy and thick. Alternatively, add all the ingredients to a mixing bowl and use a hand mixer to achieve the same smooth, thick consistency.
To make a pumpkin cream cold brew drink, add a handful of ice to a glass and pour in your cold brew or (coffee of choice), leaving about an inch from the top.
Pour or spoon about 4-6 tablespoons of cold foam on top. Finish with a sprinkle of cinnamon and enjoy!

Notes

Yield: This recipe makes about 3 cups of cold foam (8 servings of 6 tablespoons each).

Dairy-free heavy cream substitute: Use canned full-fat coconut milk instead. Be sure to shake the can first to mix the liquid and cream. Room temperature works best — chilled coconut milk can sometimes become grainy when blended. Light coconut milk can also work, but the cold foam won’t be as thick.

Storage: Store leftover cold foam in an airtight container or mason jar in the fridge for up to 1 week.