Pumpkin Cream Cold Foam

Author: Jee Choe

Velvety pumpkin cream cold foam can easily be made at home with a French press in just 2 minutes!

4.8 from 4 votes

Prep Time 2

Total Time 2

Course Drinks

Yield serving

Put heavy cream, milk, vanilla syrup, and pumpkin spice sauce into a French press. Stir to combine.
Stir to make sure the pumpkin spice sauce doesn’t just sit at the bottom of the French press.
Place lid and move the plunger up and down 40 times.
The cold foam will increase in volume.
Pour cold foam on top of an iced drink.

Instead of using cream and milk separately to make cold foam, half & half can be used as a shortcut. Half & half is half cream and half milk. Use 1/3 cup half & half and the same amount of vanilla syrup and pumpkin spice sauce.
The milk thins out the heavy cream a bit so it's not super thick like whipped cream. Starbucks uses 2% milk but you can use any milk you like.
Pumpkin cream cold foam can be added to any iced drink instead of milk or creamer.
Try it with cold brew, Iced Americano, Iced Latte, or iced tea lattes like Iced Chai Latte, or Iced Matcha Latte.
The key to cold foam is in creating tiny bubbles in the milk and cream. The more uniform, tiny bubbles you can create by adding air into the milk and cream, the more velvety the cold foam texture will be.
A handheld milk frother can also be used to make cold foam but the French press does a better job of creating velvety froth.
The cold foam will increase in size so don't overfill the French press.
Don't underfill the French press. Make sure the French press filter is touching the cream and milk.
Any leftover cold foam can be stored in the fridge for a couple of days. It’s best to make it and serve it immediately for best results.