It's October, so that means all-things-pumpkin is now socially acceptable. Yay! What may not be so acceptable is paying six to ten dollars for your coffee fix everyday. I'm not only sharing a quick and delicious pumpkin cream cold foam recipe, but also how to make your own cold brew. For an even easier route, you could just make the pumpkin cold foam and add it to your favorite store-bought cold brew.
Directions for making cold brew at home:
In a mason jar, combine ground coffee and water. I use a 1 ounce to 1 cup ratio. For example, I typically make 4 cups of cold brew at a time, so I use 4 ounces of freshly ground coffee and add it to four cups of water. Stir your coffee & water mixture and then allow it to steep in the refrigerator overnight.
After a good 10-12 hour steep, strain the grounds out of your brew, and you're ready to drink it! That's it! (I usually add oat milk to my brew to dilute it a bit)
Ingredients for pumpkin cream cold foam:
- 1 cup of heavy cream
- 1/4 cup of sweetened condensed milk
- 3 tablespoons of pumpkin puree
- 2 teaspoons of vanilla extract
- 2 teaspoons of pumpkin pie spice
Directions for making pumpkin cold foam:
Whisk together the heavy cream, sweetened condensed milk, and vanilla extract.
Next, add in the pumpkin puree and pumpkin pie spice. Continue to whisk until the foam is smooth and thick, and then add a heaping tablespoon (or two) to your iced cold brew.