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Homemade iced pumpkin cream cold brew topped with creamy pumpkin cold foam and pumpkin spice.

Easy Iced Pumpkin Cream Cold Brew

Smooth iced cold brew topped with homemade pumpkin cream cold foam made with real pumpkin, maple syrup, vanilla, and warming fall spices.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Drinks
Cuisine: American-Inspired
Ingredients Method Notes

Ingredients
  

  • For the Cold Brew
  • 1 cup prepared cold brew coffee chilled
  • 1 –2 teaspoons vanilla syrup
  • Ice
  • For the Pumpkin Cream Cold Foam
  • 3 tablespoons heavy cream
  • 2 tablespoons whole milk
  • 1 tablespoon pure pumpkin puree
  • 2 teaspoons pure maple syrup
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon pumpkin pie spice
  • Extra pumpkin pie spice or cinnamon optional for topping

Method
 

  1. Fill a tall glass approximately two-thirds full with ice.
  2. Pour chilled cold brew over the ice.
  3. Add vanilla syrup and stir.
  4. In a separate small container, combine heavy cream, milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice.
  5. Froth for approximately 20–30 seconds until thick, airy, and still pourable.
  6. If the foam becomes too thick, mix in a teaspoon of milk.
  7. Slowly pour the pumpkin cream over the cold brew.
  8. Sprinkle lightly with pumpkin pie spice or cinnamon.
  9. Serve immediately without stirring to preserve the layered appearance.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
Keep the cream and milk refrigerated until you're ready to froth them.
Cold brew concentrates should be diluted according to their package directions.
Adjust vanilla syrup according to the sweetness of your particular cold brew.