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Easy Homemade Pumpkin Cream Cold Foam Latte

pumpkin cream cold foam latte - featured image
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This homemade pumpkin cream cold foam latte is quick, easy, and delivers that coffee-shop experience without the drive-through line or the $6 price tag. It’s the perfect fall treat with a thick, velvety pumpkin foam that actually holds its shape.

Ingredients

Scale
  • 1/4 cup (60 ml) heavy cream
  • 1/4 cup (60 ml) whole milk
  • 2 tablespoons (30 ml) pumpkin puree (100% pure, not pie filling)
  • 1 tablespoon (15 ml) maple syrup
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract (pure)
  • 1/4 teaspoon unflavored gelatin powder, dissolved in 1 tablespoon cold water
  • 1 cup (240 ml) strong brewed coffee or espresso
  • 1/2 cup (120 ml) milk of choice (oat milk or whole milk work well)
  • 1–2 teaspoons maple syrup or brown sugar (optional, to taste)

Instructions

  1. Bloom the gelatin: In a small bowl, sprinkle 1/4 teaspoon gelatin powder over 1 tablespoon cold water. Let sit for 5 minutes until firm and jelly-like.
  2. Dissolve the gelatin: Microwave the bloomed gelatin for 5-10 seconds or place in a small saucepan of simmering water until it becomes a clear liquid. Set aside to cool slightly.
  3. Mix the cold foam base: In a frothing jar or small bowl, combine heavy cream, whole milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Whisk gently with a fork to break up lumps.
  4. Add the gelatin: Pour the dissolved gelatin into the pumpkin mixture and stir well.
  5. Froth the cold foam: Using a milk frother or electric whisk, blend on high speed for 30-45 seconds until thick and pillowy, holding soft peaks. Do not over-froth.
  6. Chill the foam (optional but recommended): Refrigerate the frothing jar for 5-10 minutes while you make the coffee.
  7. Prepare the latte base: Brew 1 cup of strong coffee or pull a double shot of espresso. Stir in milk of choice and optional sweetener. Warm the milk slightly if desired.
  8. Assemble the latte: Pour the hot coffee-milk mixture into a mug, leaving about an inch of space at the top. Gently dollop the cold foam on top with a spoon.
  9. Finish and serve: Sprinkle a tiny pinch of pumpkin pie spice or cinnamon on top. Serve immediately.

Notes

For best results, use 100% pure pumpkin puree (not pie filling). Strain homemade puree to remove excess moisture. The cold foam can be made ahead and stored in the fridge for up to 2 days; re-froth before using. For a vegan version, substitute heavy cream with full-fat coconut cream, use oat milk, and replace gelatin with 1/2 teaspoon agar-agar dissolved in 2 tablespoons water and simmered to activate.

Nutrition

Keywords: pumpkin latte, cold foam, pumpkin spice, fall coffee, homemade latte, pumpkin cream cold foam

Find it online: https://sweetstirring.com/easy-homemade-pumpkin-cream-cold-foam-latte/