Pumpkin Cold Foam with Trader Joe’s Pumpkin Butter

I’m surrounded by what feels like a dozen trendy Vietnamese cafes, and this time of year, every single one has pumpkin cold foam on the menu.

They are indeed delicious, but I don’t like paying coffee shop prices for anything I can easily make at home.

It’s rich, creamy, and gently spiced. It’s also made with Trader Joe’s seasonal pumpkin butter, which is convenient and delicious.

It’s the perfect topping for iced coffee or tea. So if you want to add a cozy fall flavor to your drinks, give this recipe a try.

What You Will Need

To make this pumpkin spiced cold foam or cream top, gather the following ingredients and equipment:

• Heavy whipping cream: The base of the cream top that whips up to a pillowy softness.
• Milk: I’m using whole milk to keep the mixture loose and pourable.
• Trader Joe’s pumpkin butter: For our pumpkin flavor. It’s already spiced and sweetened. Want a different Trader Joe flavor? Swap this out for their cookie butter (wink wink).
• Salt: I’m using fine ground sea salt to balance the sweetness and bring out the rich pumpkin flavor.
• Pumpkin spice powder: A mixture of clove, ginger, cinnamon, nutmeg and allspice. Sprinkle on top for an extra touch of finesse.
• Equipment: Electric hand mixer with two beaters or a stand mixer with a whisk attachment. You can also use a hand whisk but it will take a bit longer to whip up.

How to Make Pumpkin Cold Foam

Step 1: Add Ingredients

In a medium mixing bowl, add the heavy whipping cream, milk, salt, and pumpkin butter.

Step 2: Whip

Using a hand mixer, a stand mixer fitted with a whisk attachment, or a manual whisk, whip the mixture until it is slightly thickened yet still easily pourable.

Step 3: Serve

To a medium cup (about 16 oz), add ice, pour in your favorite brewed coffee or tea, then top with a bit of pumpkin cold foam. Finish with optional sprinkle of pumpkin spice powder.

How to Store Cold Foam

Store in the fridge: Transfer leftover cold foam to an airtight glass container or mason jar and keep it in the refrigerator for up to 5 days.

Revive before serving: The foam may naturally settle as it sits. Give the mixture a quick mix to restore its fluffy texture before pouring.

Pro-Tips for Best Results

• Keep everything ice cold: Make sure your heavy cream is very cold before whipping, as cold cream whips up much faster. For extra insurance, chill your mixing bowl in the freezer for about 15 minutes before you start.
• Fix over-whipped foam easily: If you accidentally over-whip and the mixture becomes too thick, simply whisk in a splash of cold milk to loosen it back to a pourable consistency.