Vegan Pumpkin Cream Cold Foam Iced Espresso That's Creamier Than Starbucks — in 5 Minutes
The first time I poured that thick, spiced foam over iced coffee and watched it slowly cascade down through the cold brew, I knew I'd cracked the code. This vegan pumpkin cream cold foam is rich without being heavy, sweet without being cloying.
Equipment
- Blender
- Glass
- Spoon
Ingredients
For the Pumpkin Cream Cold Foam
- 1 cup dairy-free heavy cream Use a dairy-free heavy cream, not coffee creamer. Califia Farms or Country Crock recommended.
- 1/2 cup sweetened condensed coconut milk Don't skip; regular condensed milk alternatives don't work the same. If unavailable, see swap below.
- 1/2 cup pumpkin puree Use canned pumpkin, not pumpkin pie filling. Freeze leftover portions.
- 2 teaspoons vanilla extract Real vanilla recommended.
- 2 teaspoons pumpkin pie spice Can be made from cinnamon, nutmeg, ginger, cloves.
- 1 teaspoon cinnamon Ceylon cinnamon recommended if available.
- 6-8 ounces cold brew coffee Strong and smooth. Store-bought or strong chilled coffee.
- 1 handful ice cubes Large cubes melt slower.
- cinnamon for garnish
Instructions
- Blend the foam base: Add the dairy-free heavy cream, sweetened condensed coconut milk, pumpkin puree, vanilla, pumpkin pie spice, and cinnamon to your blender. Blend on high for 30-45 seconds until the mixture is creamy, thick, and smooth. It should look like a very thick milkshake — if it's still runny, blend another 15 seconds. You can also use a hand mixer in a large bowl; just beat for 2-3 minutes until thick and soft peaks form.
- Prep your glass: Fill a tall glass with a generous handful of ice cubes. Pour 6-8 ounces of cold brew coffee over the ice, leaving about an inch of space at the top for the foam.
- Add the foam: Spoon about 4-6 tablespoons of the pumpkin cream foam onto the top of the cold brew. Don't stir — the foam will naturally start to settle and ripple down into the coffee over time, which creates that gorgeous marbled effect.
- Garnish and serve: Dust the top with a sprinkle of cinnamon. Serve immediately with a straw or a spoon to scoop up the foam.
Notes
Store foam base in an airtight container in the fridge for up to 2 days. Do not freeze. For a nut-free version, use soy- or oat-based heavy cream. For less sweet, reduce condensed milk to 1/3 cup and add 1-2 tablespoons maple syrup.