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Perfect Pumpkin Cold Brew with Brown Sugar Cold Foam

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A homemade pumpkin cold brew made with real pumpkin puree and pumpkin pie spice, topped with a thick, creamy brown sugar cold foam. This drink is cozy, comforting, and perfect for fall mornings.

Ingredients

Scale
  • 1 cup cold brew coffee concentrate
  • 2 tablespoons pumpkin puree (100% pumpkin, not pie filling)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • ¼ cup milk of choice (whole milk recommended)
  • 1–2 tablespoons maple syrup or honey
  • ¼ cup heavy cream
  • 1 tablespoon packed brown sugar (light or dark)
  • ¼ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the cold brew concentrate (or use store-bought): Combine 1 cup coarsely ground coffee with 4 cups cold water in a mason jar. Stir gently, cover, and steep at room temperature for 12-24 hours. Strain through a fine-mesh strainer lined with cheesecloth into a clean container. Store in the fridge for up to two weeks.
  2. Mix the pumpkin base: In a small bowl, combine 2 tablespoons pumpkin puree, 1 teaspoon pumpkin pie spice, ½ teaspoon vanilla extract, and 1 tablespoon maple syrup. Stir until smooth.
  3. Combine with cold brew: In a serving glass, add the pumpkin mixture. Pour in 1 cup cold brew concentrate and ¼ cup milk. Stir well until the pumpkin is fully incorporated. Taste and adjust sweetness if needed.
  4. Make the brown sugar cold foam: In a small bowl or jar, combine ¼ cup heavy cream, 1 tablespoon packed brown sugar, ¼ teaspoon vanilla extract, and a pinch of salt. Using a handheld milk frother, froth for 30-45 seconds until thick and doubled in volume, holding soft peaks.
  5. Assemble the drink: Fill a glass with ice cubes. Pour the pumpkin cold brew mixture over the ice, leaving about an inch of space at the top. Gently spoon the brown sugar cold foam over the top.
  6. Finish and serve: Sprinkle a tiny pinch of pumpkin pie spice or cinnamon on top. Serve immediately with a straw.

Notes

For the best cold foam, keep all ingredients cold. If you don’t have a milk frother, shake the cream and brown sugar in a sealed jar for about 2 minutes. The pumpkin mixture can be made ahead and stored in the fridge for up to a week. For a dairy-free version, use full-fat coconut cream and oat milk.

Nutrition

Keywords: pumpkin cold brew, brown sugar cold foam, pumpkin coffee, fall coffee, homemade cold brew, pumpkin spice

Find it online: https://bitefuljoy.com/perfect-pumpkin-cold-brew-with-brown-sugar-cold-foam/