Pumpkin Pie Cold Foam Coffee
A light and creamy dairy-free pumpkin cold foam made with coconut cream, pumpkin puree, maple syrup, and warm spices. Perfect for topping iced coffee or lattes with a cozy fall twist, and ready in just 5 minutes!
Servings 16
Equipment
- large bowl + hand mixer, or stand mixer + whisk attachment
Ingredients
- 1 14.5 oz. can full-fat coconut cream, chilled overnight or for at least 8 hours (I like Let’s Do Organic)
- ¼ cup pumpkin puree
- 2-4 tablespoons pure maple syrup depending on preference
- 2 tablespoons collagen peptides (optional; I like Equip or Vital Proteins)
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
Instructions
- Prep Notes:--Do not skip chilling the coconut cream overnight or the recipe will not whip properly. Also, do not use coconut milk—it’s too watery to stabilize.--This makes quite a bit (roughly 16 servings), so feel free to halve the recipe if you won’t get through it within 1 week.
- In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, add the chilled coconut cream, pumpkin puree, maple syrup, collagen peptides, pumpkin pie spice, and kosher salt.
- Begin to mix on medium-low speed for about 30 seconds, until all the clumps from the coconut cream are completely combined.
- Begin to bring up the speed to medium, beating for at least 30 seconds to 1 minute to aerate the mixture. You want the mixture to be smooth and creamy, similar to the texture of yogurt.
- Once totally combined, transfer to an airtight container and keep in the fridge. You can use it immediately or for up to 1 week. Enjoy!