Creamy homemade pumpkin cold foam made with real ingredients and perfect for topping iced coffee or cold brew all fall long.

Scale

1½ cups cold heavy cream

⅓ cup sweetened condensed milk

2 tbsp maple syrup

1 tbsp vanilla extract

⅓ cup pumpkin puree

1 tbsp pumpkin pie spice

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1. Whisk all ingredients in a bowl until smooth.

2. Scoop out ½ cup of mixture and whip with a milk frother or hand mixer until soft peaks form.

3. Pour cold brew into a glass with ice and sweetener, if using.

4. Top with whipped pumpkin cold foam and a sprinkle of pumpkin spice.

Store leftover base in an airtight container in the fridge up to 5 days.

Best whipped fresh right before serving.

Can substitute coconut cream for dairy-free version.