Pumpkin and spice lattes fall just like champagne on New Years. There’s just something about those hot spices mingling with coffee in a most enjoyable way. But it’s still a bit early in the season and those warmer October days call for a cooler drink that still has a touch of fall. Enter the pumpkin creamy cold mousse iced coffee: it’s all the depth of a PSL but with a touch of warm weather. Yes, cold coffee drinkers can celebrate fall with this creamy and frothy version of your classic iced coffee.
Cold pumpkin cream mousse may have been popularized by Starbucks, but, as I’ve discovered, it’s very easy to make at home. Plus, brewing cold pumpkin cream foam coffee in the comfort of your kitchen will cut your monthly coffee expenses. Whip up a batch of pumpkin mousse – a process that takes less than 10 minutes – and you’re ready to go for some pumpkin mousse cold iced coffees all week. I even dropped some on a scoop of vanilla ice cream for an easy and great fall dessert.
Everything for a cold foam coffee is easy. The only ingredients you strength have trouble finding areand . But as we move forward into September and into pie season, most stores stock up on both.
What’s in a cold pumpkin cream mousse coffee?
This frothy fall coffee drink begins withor iced coffee, which is topped with a healthy cluster of sweet pumpkin whipped cream made with pumpkin puree, condensed milk, pumpkin pie spice and heavy cream. Once it’s on the coffee, you can let the creamy froth drain slowly (and beautifully), shake everything in a cocktail shaker, or stir with a spoon to incorporate it.
So now you are probably wondering how to make this mellow iced coffee. Most of the recipes I found were pretty sweet, but you can easily cut down on the sugar by using less condensed milk or an unsweetened version. I’ve tweaked a popular recipe for this slightly less sweet but still super sweet version of Starbucks Pumpkin Cold Foam Iced Coffee. It’s as good as it sounds and a perfect pick-me-up at 3pm with a little September slap.
Another thing to love about cold pumpkin mousse: although there is sugar, there are no artificial ingredients, and the base of the flavor comes from real pumpkin and spices. ‘fall. You can also replace the whipped cream with a nut-based dairy cream, but be aware that you won’t get a proper, fluffy whipped cream filling if you do.
Ingredients for making an iced coffee with cold pumpkin foam
- 1 cup heavy whipping cream
- 1/4 cup sweetened condensed milk
- 2 teaspoons of vanilla extract
- 3 tablespoons of pumpkin puree
- 2 teaspoons of pumpkin pie spice
- 2 cups of cold brew or other iced coffee
1. For the pumpkin mousse, whisk together the whipping cream, sweetened condensed milk and vanilla. Add the pumpkin puree and pumpkin pie spice and whisk until smooth. Place in the refrigerator until ready to use.
2. Prepare a cold brew or iced coffee in a glass with ice, but leave half an inch at the top for the foam.
3. Whisk about half a cup of the foam mixture into aor in a bowl with a milk frother until light and airy.
4. Spread pumpkin mousse on your iced coffee or cold brew and sprinkle the rest of the pumpkin spices.
5. Say hello to dope and enjoy it.
Is Starbucks Pumpkin Cream Cold Foam Iced Coffee good?
I’m usually not too keen on baking spices ending up in uncooked products, but I really liked it. I reduced the sweetened milk and went easy on the pumpkin pie spice, which allowed the pumpkin puree to shine in the foam. I found myself pulling tiny spoonfuls of foam out of the bowl into the fridge even after my coffee was gone. I imagine it would go well on a scoop of vanilla ice cream. In fact, I might have to pick some up later today and find out.