Temperatures are beginning to drop and that can only mean one thing: pumpkin-flavored and scented goods are starting to pop up in cafés, stores and social media feeds everywhere.
From pumpkin bread to pumpkin ice cream, there’s a pumpkin-flavored treat for any time of day. The temptation to quickly stop at your favorite coffee shop for a pumpkin-topped coffee can be strong, but frequent purchases can add up fast. Consider skipping the drive-thru and, instead, grab the items to make on your own pumpkin spice cold foam.
Watch this video to see how to easily make pumpkin cold foam at home.
How to make pumpkin cold foam at home
Pumpkin cold foam is super simple to make and can be done while your beverage brews.
You need:
- 1 cup heavy cream or your preferred milk alternative.
- 2-3 tbsp. pumpkin purée.
- 1 heaping tsp. pumpkin pie spice.
- 2 tbsp. maple syrup or a sweetener of your choice.
- A dash of vanilla extract.
You can adjust any and all of these flavors so it’s perfect for your
palette.
Combine all of the ingredients in a Mason jar or other container. Cover the jar or container and give it a good shake. Alternatively, you can use a milk frother or blender.
Add the cold foam to your iced or cold brew coffee and enjoy! Store it in an airtight container in the fridge and it should last for about a week.
Leftover pumpkin purée can be used to make more delicious treats or you can portion it out into an ice cube tray and freeze.
How to make pumpkin purée
Pumpkins of all sizes are used for decorations, but when it comes to cooking pumpkins, make sure the pumpkin you’re purchasing is good for cooking rather than carving.
To make homemade pumpkin purée:
- Preheat the oven to 350ºF.
- Open the pumpkin and scoop out the seeds.
- Slice the pumpkin into small wedges.
- Place them on a baking sheet and bake until they're soft and tender, about 30-45 minutes.
- Remove the skin. It should be soft enough to remove with a butter knife or peel off with your hands.
- Purée the wedges in a food processor, blender, hand mixer or with a potato masher.
For the most versatile purée, roast the pumpkin plain and avoid adding any oil or seasonings.
This article originally appeared on USA TODAY: Skip the store-bought stuff and make your own pumpkin cold foam coffee
