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.
If you want to use cream and milk instead of the half & half shortcut, use ¼ cup heavy cream, 2 tablespoons 2% milk, 1 tablespoons vanilla syrup, and 1 tablespoon pumpkin spice sauce or syrup.
Add pumpkin spice topping on top of the pumpkin spice cold foam to garnish and add a dusting of the pumpkin spice flavors.
A handheld milk frother can also be used to make cold foam but the French press does a better job of creating velvety froth.
A large jar with a tight lid can also be used to create froth. Shake ingredients for a couple of minutes in a jar. The more you shake, the more froth you'll create.
The cold foam will nearly double in size so don't overfill the French press.
Don't underfill the French press since you want to make sure the French press filter is touching the half & half.
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.
To make other flavored cold foams, replace the pumpkin spice sauce and vanilla in the recipe with any flavored simple syrup. Add brown sugar syrup to make brown sugar cold foam or chocolate syrup to make chocolate cold foam.