Fall is upon us!
Of course, fall in Miami really doesn’t change much weather-wise (sorry to the boots and sweaters collecting dust at the back of the closet) but that doesn’t mean we can’t break out the dark nail polish and all things pumpkin! My favorite seasonal way to beat the heat is with a pumpkin-flavored cold coffee. Iced coffee is great but I’m a big cold brew fan. In the past few years, my go-to has been a very popular chain’s cold brew concoction with pumpkin cold foam on top–delicious. This may seem like the kind of thing that can’t be replicated at home, but I’m here to prove otherwise! I have become obsessed with making this drink at home because I can make it exactly to my liking with the added bonus of saving a few calories (sometimes) and a few bucks.
Make it your own!
Let me preface this recipe (Jump to Recipe) by letting you know that you can truly customize it in any way. Do you prefer iced coffee over cold brew as the base? Go for it! If you want something stronger you can add a shot or two of espresso to the cold brew (I do this–I’m not crazy, I swear! Just a busy mom that needs a big pick-me-up!). The syrups can easily be switched out for sugar-free syrups and you can totally use store-bought pumpkin syrup or sauce for the cold foam.
One thing you will need for this recipe is a frothing tool! I think a hand frother works best–both for the quality of the cold foam and for your convenience–but you can use a blender or one of those stand-alone electric frothers (make sure it has a cold setting!).
I mentioned using store-bought, but I have been making homemade pumpkin syrup for this drink. It is pretty quick and simple but if that’s not your style, you can find about 50 different varieties of pumpkin syrup at HomeGoods right now.
This recipe may seem a little intimidating because of all the parts, but I promise it’s simpler than you think and the result is SO worth it! I hope you enjoy this drink as much as I do. Dream of sweater weather while drinking this in the Miami heat!
Pumpkin Cold Foam Cold Brew
- 3/4 cup Dark Brown Sugar
- 1/4 cup Pumpkin Puree
- 3/4 cup Water
- 2 tsp Pumpkin Pie Spice (equal parts cinnamon, nutmeg, ginger, cloves, allspice)
- 2 tsp Pumpkin Syrup
- 1.5 oz Heavy Cream or BARISTA BLEND Milk Substitute (In true MOM fashion, I use a baby bottle to measure the ounces)
- 1-2 cups Cold Brew or Coffee
- 1/2 cup Ice
- 1 tsp Vanilla or Sugar-Free Vanilla Syrup
- 1-2 shot Espresso (optional! For extra jitters - I mean energy)
- Combine all ingredients and add to a saucepan. Tip: I like to just mix them in the saucepan already instead of a separate bowl because who needs the extra dishes.
- Start on high heat, bring to a boil, then lower to medium and let simmer until it appears glossy, about 7-10 minutes. (Less time for a thinner syrup, more time for a thicker syrup.)
- Pour into a glass jar and store in the refrigerator.
- Truly, the ingredient list amounts for this are just a suggestion.
- Pour about 1-2 oz of heavy cream into a glass and add as much pumpkin syrup as your heart desires.
- Froth! If you use a hand frother, go until soft peaks form - if you froth for too long you may end up with whipped cream (although - is this even a bad thing?). To thin the foam, add a splash of 2% milk.
- For a stand alone electric frother, just throw in the ingredients and be sure to use the cold setting.
- For my non-dairy ladies (and lads) you can use oat or almond milk but it has to be a “barista” blend! Expect a thinner foam with dairy substitutes (the barista blend will foam up so much better than the regular kind).
Putting it All Together! (The COFFEE)
- Pour your favorite kind of cold coffee over ice with a splash of vanilla or sugar-free vanilla syrup.
- Top with cold foam.
- For extra flair, sprinkle some pumpkin pie spice or cinnamon or brown sugar/cane sugar crystals on top!
Looking for more seasonal recipes? Be sure to try these pumpkin pancakes, some vegan apple pumpkin bread, pumpkin breakfast cookies, and these one-bowl GF pumpkin brownies!
Updated September 2023