There’s something about the first cool morning of the season that makes you want to slow down with your coffee instead of rushing it out the door. This Pumpkin Maple Cold Foam captures that feeling: the cozy spice of a fall latte, built from a short list of simple ingredients you probably already have in your fridge.
We swapped the usual sweetened condensed milk for pure maple syrup and skipped the pumpkin puree altogether, letting warm spice do the work instead. The result is a lighter, less sweet cold foam that’s every bit as satisfying poured over a tall glass of cold brew.
Why the Cream Matters
The quality of the cream you start with makes a real difference. We use our Organic Whipping Cream for recipes like this one; it comes from grass-fed cows on small family farms here in the Midwest, and it’s low-temp vat pasteurized and non-homogenized, so the cream keeps its natural structure. That’s part of why it whips up so easily into a thick, stable foam with nothing more than maple syrup and a splash of vanilla to help it along.
The Recipe
Pumpkin Maple Cold Foam Makes 1 drink, with extra cold foam left over
For the Pumpkin Maple Cold Foam:
- 1 cup whipping cream
- 3 tablespoons maple syrup
- 1½ teaspoons vanilla extract
- 2½ teaspoons pumpkin pie spice
For the Cold Brew:
- 8 ounces cold brew coffee
Instructions
- Whisk together the whipping cream, maple syrup, and vanilla extract until fully combined.
- Whisk in the pumpkin pie spice until smooth.
- Cover and refrigerate for at least 30 minutes; chilling helps the cream whip up thicker.
- Fill a glass with ice and pour in the cold brew.
- In a blender, pulse ¼ to ½ cup of the chilled maple cream for just a few seconds, until it’s fluffy and thick.
- Spoon the cold foam over your coffee and finish with a light dusting of extra pumpkin pie spice, if you like.
A note on sweetness: Maple syrup won’t thicken the cream quite the way sweetened condensed milk does, so don’t be surprised if the foam is a touch lighter and airier — that’s expected, and chilling the mixture well before blending helps it hold its shape. Taste the cream before you whip it, and stir in an extra tablespoon of maple syrup if you’d like it sweeter.
Make It Your Own
The leftover pumpkin maple cream keeps well in the fridge for a few days, so it’s worth making the full batch even if you’re only pouring one coffee this morning. Spoon it over pancakes, stir it into oatmeal, or just keep it on hand for the next time the craving for something warm and spiced hits.
Simple ingredients, minimally processed dairy, and a recipe that comes together in ten minutes — that’s the kind of fall morning we can get behind.