Cold Foam Lab
coldfoamlab.com · Tested Recipe Card
MAKE IT
Pumpkin Cold Foam for Fall Iced Coffee
Ingredients 1 serving
Method 4 steps
Keep the pumpkin ratio small
Two teaspoons purée per serving provides color and flavor while still allowing air into the mixture. Use plain pumpkin purée, not sweetened pie filling, so you can control the sugar and spices.
If the foam feels heavy, reduce the purée to one teaspoon or add another tablespoon of milk.
Build balanced pumpkin spice
Cinnamon should lead, with smaller amounts of ginger, nutmeg and clove. A tiny pinch is enough for one serving. Too much dry spice creates a dusty texture and can overpower the coffee.
Make it lighter or dairy-free
For a lighter foam, omit the cream and use 60 ml 2% milk. For a dairy-free version, choose barista oat milk and reduce the pumpkin to one teaspoon if the mixture struggles to foam.
Prepare the base ahead
Mix pumpkin, syrup and spice and refrigerate the concentrate for up to three days. When ready, combine one serving with fresh cold milk and froth. Do not store the finished foam for long because it will lose volume.
QUICK ANSWERS
Frequently asked questions
How do you make pumpkin cold foam?
Froth cold milk and a little cream with 2 teaspoons pumpkin purée, syrup and a pinch of pumpkin spice.
Can I use pumpkin pie filling?
Plain purée is better. Pie filling is sweeter, thicker and already spiced, which makes the final foam harder to control.
Why is my pumpkin cold foam runny?
There may be too much pumpkin or syrup, or the milk may be too warm. Reduce the purée and chill everything before frothing.
Build a recipe for your cup.
Choose a cup size, milk and sweetness to get the amounts and first texture cue.