My fall mood is officially on! We are nowhere near sweater weather, but I’m all in my feels now! Last weekend, I went on my annual trip to the B. J. Reece’s Apple House in Ellijay, Georgia. Mutsu has been my favorite variety for the past few years, and I bought some because they have served me so well. However, I have a new favorite or even two. The Ruby Rush and the Crimson Crisp also found their way into my basket!
I have been making the trip since I was a kid. Of course, when I was a child, we only lived 30 miles from the apples, so I’m not sure that can actually be called a “trip.” As I got older, it became a girl’s trip. And over the last twenty-plus years, it was always me, my mom, and Savannah. I have such beautiful memories of those days, and I thought of my mom so many times during this trip!
But we changed it up a bit this time. Greg joined Savannah and me, and we had the best time. Our first stop was at the apple house. I came home with three huge bags of apples, Greg bought cider, and Savannah found some apple salsa, apple butter, and fig preserves! Savannah and I even let Greg in on another tradition. You must have fried apple pies!
So, expect some apple recipes soon! The first thing I will do is make homemade applesauce for my grandson. After that, maybe some delicious crockpot apple butter or fantastic apple butter muffins!
Today, I am sharing a delicious fall treat I discovered at Starbucks a couple of years ago – Pumpkin Cream Cold Foam! Savannah introduced me to this tasty treat. She is usually dairy-free but splurges for a cold brew with pumpkin cream cold foam during her busy fall season. Thanks for Midwest Nice for this terrific recioe!
Savannah is the reason I came to this recipe in the first place. I made her a dairy-free version, which was pretty simple. I found non-dairy-sweetened condensed coconut milk and a heavy whipping cream alternative at the local store. It is every bit as good as the dairy version!
The pumpkin cream recipe has five simple ingredients you can whip up quickly. Store in the refrigerator for up to a week, but I doubt it will last that long! You can use it as a coffee creamer to avoid fooling with a blender. I highly recommend the blender, though! The pumpkin cream cold foam is delicious over hot or cold coffee, hot or cold chia tea, and probably many other things. I add a sprinkle of pumpkin pie spice to the top.
Pumpkin Cream Cold Foam
Ingredients
- 1 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 3 tablespoons pumpkin puree
- 2 teaspoons pumpkin pie spice
Instructions
- Whisk together the whipping cream, sweetened condensed milk and vanilla. Add the pumpkin puree and pumpkin pie spice and whisk until smooth. Pour into a jar with a lid and store in refrigerator for up to 1 week.
- To make the pumpkin cream foamy, place 1/4 cup to 1/2 cup into a blender and blend 10 to 20 seconds, or until fluffy and thick. Spoon onto the top of desired drink.
