Pumpkin Cream Cold Foam (Dairy-Free)
Make rich, velvety, thick Pumpkin Cream Cold Foam at home without any dairy with six simple ingredients! Pour it on your cold brew or chai!
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Servings: 3
Calories: 114kcal
Ingredients
Pumpkin Cream Cold Foam Ingredients
- 1/2 cup Canned Coconut Milk (1/4 thick coconut cream --solid part on top, 1/4 coconut milk)
- 1/3 cup Non-Dairy Milk
- 1 tbsp Pumpkin Puree, heaping tablespoon (can add up to 2 tablespoons)
- 1 tsp Pumpkin Spice
- 3 tbsp Maple Syrup
- 1 tsp Vanilla Extract
Instructions
Making The Pumpkin Cream Cold Foam
- Add the ingredients for the pumpkin cream cold foam in a mason jar or small bowl. Stir to combine. Then, using a hand-held milk frother, blend the ingredients to make it nice and frothy. (You can also prepare the pumpkin cream cold foam in a high-speed blender. Add all the ingredients to a blender and blend until smooth and frothy.)
- Pour it on top of your favorite cold brew, spices chia, coffee, or tea!
Notes
Makes 2-3 Servings
Tip:
The longer you blend the pumpkin cream, the frothier it becomes, making a foam. You can make the creamer in a high-powdered blender or use a milk frother. Because the base of the pumpkin cream is canned coconut milk, the pumpkin cream will thicken in the fridge. I like to make my pumpkin cream foam the night before and use it in the morning for my drink.
Nutrition
Serving: 1g | Calories: 114kcal | Carbohydrates: 26.5g | Protein: 0.7g | Fat: 1.1g | Saturated Fat: 6g | Sodium: 21mg | Fiber: 1.1g | Sugar: 21.8g | Calcium: 35mg | Iron: 1mg