Pumpkin Cream Cold Foam

4.75 from 4 votes

Velvety pumpkin cream cold foam can easily be made at home with a French press in just 2 minutes!

Prep Time2

Total Time2

Course: Drinks

Cuisine: American

Servings: serving

Author: Jee Choe, Certified Tea Sommelier

Put heavy cream, milk, vanilla syrup, and pumpkin spice sauce into a French press. Stir to combine.
Stir to make sure the pumpkin spice sauce doesn’t just sit at the bottom of the French press.
Place lid and move the plunger up and down 40 times.
The cold foam will increase in volume.
Pour cold foam on top of an iced drink.

If you want cold foam with less calories or to make things easier, replace the heavy cream and milk with ⅓ cup of half & half. Half & half is half cream and half milk.
The milk thins out the heavy cream a bit so it's not super thick like whipped cream. Starbucks uses 2% milk but you can use any milk you like.
The cold foam will increase in size so don't overfill the French press.
Don't underfill the French press. Make sure the French press filter is touching the cream and milk.
Any leftover cold foam can be stored in the fridge for a couple of days. It’s best to make and serve immediately for best results.