I bought a Grande Pumpkin Foam Cold Brew from Starbucks a few weeks ago and immediately knew that I wanted to try to recreate it at home. Honestly, I wanted to just recreate the foam by itself and drink it without the coffee because it was so good!
For this recipe, the foam stability and height will vary depending on milk and mixing method. As always, I keep the text at the top of my blog post light since most people just come for the recipe and not tons of paragraphs and pictures before it. If you scroll beneath the recipe, I will talk about different equipment you can use to make the froth, what to expect from different types of milk, and some science about foaming!
1/2 cup skim milk
2 teaspoons sweetener
1 teaspoon pumpkin puree
Dash of pumpkin spice seasoning
1 cup cold brew coffee
1 tablespoon half & half (optional)
Blend together the foam ingredients using a milk frother or blender.
While the mixture is blending, pour cold brew over ice and mix it with the half & half. For best results, don't add the half & half to the foaming ingredients.
Top the coffee with the foam and enjoy!
Science of Milk Foam
A foam is a gas dispersed in a liquid or solid. In this case, it is air in milk. As milk is agitated during blending, air is incorporated and the milk proteins trap small air bubbles resulting in a foam. Fat globules can disrupt the foam making it less stable.
Skim milk has the highest percentage of protein compared to other dairy milks and no fat. Therefore, it creates make the highest, longest lasting (most stable) milk foam. Although skim milk creates the best foam, it can be more watery because lack of fat results in poorer mouthfeel. This is why the recipe calls for skim milk to make the foam, but half & half is added directly to the coffee. This allows the product to have a nice stable foam AND good mouthfeel.
Whole milk contains more fat than other dairy milks. So while it can still be used to create milk foam, it will be less stable than skim milk and dissipate more quickly. But many people prefer to use whole milk because of the creaminess. 1% and 2% milk will both be somewhere in between skim and whole for stability and mouthfeel.
Non-dairy milks can also be used. These milks often lack protein so they don't foam as well as dairy products, but you will still get some foam. Oat milk and almond milk tend to be popular non-dairy options. Oat milk is typically creamier, so opt for that option if you want good mouthfeel.
Blending Options (starting with the best option)
Nespresso Aeroccino Frother - This yielded the best results for me. However, if you don't have this or don't want to buy one, there are other options. This is on sale as of the time I'm writing this post!
If you don't have any of this equipment, you can just mix together the ingredients. While it won't be foamy, it will still taste delicious!!
If you try this recipe, share it on social media and tag me @plannedplate !!