Pumpkin Cold Foam Cold Brew
Vanilla cold brew under a thick, spiced pumpkin cream foam.
Cold brew sweetened with a little vanilla, capped with a cold foam of cream, milk, pumpkin purée and pumpkin pie spice. The foam sits on the dark coffee and slowly drifts into it, so the first sips are spiced cream and the last are coffee.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 155 mg in one serving (12 oz (355 ml) glass over ice), a concentration of 43.7 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
Related gear
| Brewing method | Cold brew over ice with pumpkin cold foam |
|---|---|
| Coffee-to-water ratio | Cold brew 1:12; 200 g cold brew under an 80 g pumpkin foam |
| Dose & yield | 17g → 288g |
| Grind size | Coarse, like breadcrumbs |
| Water temperature | 39°F / 4°C |
| Target brew time | Cold brew 12-24 hr in the fridge; foam 20-30 sec |
| Serving | 12 oz (355 ml) glass over ice |
What you need
- Cold brew (makes about 900 g): 83 g coarsely ground coffee, 1,000 g cold water
- 200 g cold brew
- 8 g vanilla syrup
- 120 g ice
- Pumpkin cold foam: 30 g double (heavy) cream, 25 g cold milk, 15 g canned pumpkin purée, 10 g maple syrup, 0.5 g pumpkin pie spice
Required gear
- Large jar for cold brew
- Fine sieve and paper filter
- Handheld milk frother or French press
- Tall glass
- Scale
Step-by-step protocol
- Day beforeStir 83 g coarse coffee into 1,000 g cold water, cover, and steep in the fridge for 12-24 hours. Strain through a sieve, then a paper filter.
- 0:00Fill a glass with ice, add 200 g cold brew and 8 g vanilla syrup, and stir.
- 0:30In a jug, combine the cream, milk, pumpkin purée, maple syrup and spice, all cold.
- 0:45Froth for 20-30 seconds until thick and glossy but still pourable.
- 1:15Pour the foam slowly over the coffee so it floats. Dust with a pinch of pumpkin spice and serve at once.
Troubleshooting
What it may be good for
The caffeine count
About 155 mg in 200 g of cold brew made at 1:12. Bought cold brew varies widely, from about 100 mg to over 200 mg per glass, so check the label.
Estimate; cold brew caffeine depends on the coffee, the ratio and the steep time.
Real pumpkin, little of it
15 g of pumpkin purée adds colour and body, not much else. The foam is cream, so it carries most of the calories.
What to watch out for
- Contains caffeine, and cold brew can be stronger than it tastes. If you are pregnant, nursing, sensitive to caffeine or have been told to limit it, dilute it with water or use less.
- Contains dairy. Refrigerate opened pumpkin purée and use it within five days.
Cold brew sweetened with a little vanilla, capped with a cold foam of cream, milk, pumpkin purée and pumpkin pie spice. The foam sits on the dark coffee and slowly drifts into it, so the first sips are spiced cream and the last are coffee. It is the cold-weather drink for people who would rather not drink it hot.
Origin & Story
Where it comes from
This is a home version of the Pumpkin Cream Cold Brew, which Starbucks announced on 26 August 2019 and put on its US menus the next day. It was the chain's first new pumpkin coffee drink since the Pumpkin Spice Latte of 2003, and press coverage at the time tied it to a shift in what customers ordered: by then about half of Starbucks orders were cold drinks. The original pairs cold brew and vanilla with a pumpkin cream cold foam and a pumpkin spice topping.
Pumpkin spice is not pumpkin
"Pumpkin spice" is the spice mix for pumpkin pie: cinnamon, ginger, nutmeg and clove, sometimes with allspice. It contains no pumpkin. For years the Pumpkin Spice Latte did not either; in August 2015 Starbucks announced it was adding pumpkin purée and removing caramel colouring. The pumpkin in a pumpkin foam is mostly for colour, body and a faint earthy sweetness. The spice is what you taste.
Use canned 100% pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
What cold foam is
Cold foam is milk, or milk and cream, frothed cold until thick, then spooned or poured over an iced drink. Cold milk holds smaller, tighter bubbles than steamed milk, and fat and protein together make a foam that floats on cold coffee for several minutes. A mix of cream and milk gives a foam that is thick but still pourable; cream alone turns into whipped cream, milk alone collapses quickly. A handheld frother or a French press plunged rapidly both work.
Why cold brew
Cold brew is made by steeping coarse coffee in cold water for 12 to 24 hours. It is smoother and less acidic-tasting than hot coffee poured over ice, and its weight holds up under a sweet foam. Brew it at about 1:12, coffee to water by weight, for a ready-to-drink strength, or buy it ready-made.
Making it at home
Sweeten the cold brew lightly with vanilla syrup, pour it over ice, then froth the pumpkin cream and pour it on slowly so it floats. Dust with a little pumpkin spice. Drink it soon: after about 10 minutes the foam has mostly sunk into the coffee.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 62/100 |
| Acidity | 20/100 |
| Bitterness | 40/100 |
| Body | 66/100 |
| Aroma | 76/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Pumpkin Cold Foam Cold Brew?
One serving, 12 oz (355 ml) glass over ice, contains approximately 155 mg of caffeine.
What temperature should I use for Pumpkin Cold Foam Cold Brew?
This drink is made with water at about 4°C (39°F) and time, not heat. Cold extraction is slow by design, so the steep runs for many hours; warmer water is faster but brings out more bitterness.
How long should Pumpkin Cold Foam Cold Brew be extracted?
Timing: Cold brew 12-24 hr in the fridge; foam 20-30 sec. Method: Cold brew over ice with pumpkin cold foam. Ratio: Cold brew 1:12 (83 g coffee per litre); 200 g per glass. Grind or leaf format: Coarse, like breadcrumbs.
Why does my Pumpkin Cold Foam Cold Brew taste bitter?
Cold brew turns bitter when it steeps too long or the grind is too fine. Past about 20 hours you gain bitterness rather than strength, so grind coarser or shorten the steep, and raise the dose if the result tastes weak.
What is pumpkin cold foam made of?
Cream and milk frothed cold with pumpkin purée, a sweetener and pumpkin pie spice. The cream gives it body; the milk keeps it pourable rather than whipped.
Is there pumpkin in pumpkin spice?
No. Pumpkin spice is the pumpkin-pie spice mix: cinnamon, ginger, nutmeg and clove. Starbucks added real pumpkin purée to its Pumpkin Spice Latte only in 2015.
Why does my cold foam sink straight away?
Too little fat, or warm milk. Use cream and milk together, straight from the fridge, and froth until it is thick enough to hold a soft shape.
Can I make cold foam without a frother?
Yes. Plunge it rapidly in a French press for about 30 seconds, or shake it hard in a jar with a tight lid.
Who should avoid Pumpkin Cold Foam Cold Brew?
Contains caffeine, and cold brew can be stronger than it tastes. If you are pregnant, nursing, sensitive to caffeine or have been told to limit it, dilute it with water or use less. Contains dairy. Refrigerate opened pumpkin purée and use it within five days. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Bodum Chambord French Press
In this recipe: Handheld milk frother or French press
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