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Easy Copycat Starbucks Pumpkin Cream Cold Foam

copycat starbucks pumpkin cream cold foam - featured image
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A quick and easy copycat recipe for Starbucks’ pumpkin cream cold foam that takes just 5 minutes to make with simple ingredients. Save money and enjoy a cozy fall treat at home with this silky, spiced foam that floats beautifully over iced coffee.

Ingredients

Scale
  • ¼ cup (60 ml) heavy cream
  • ½ cup (120 ml) 2% milk
  • 2 tablespoons (30 ml) pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 tablespoons (30 ml) maple syrup
  • ½ teaspoon (2.5 ml) vanilla extract
  • ½ teaspoon (2.5 ml) pumpkin pie spice
  • Pinch of salt
  • 1 cup (240 ml) strong brewed coffee, cooled
  • Ice cubes (about 1 cup)

Instructions

  1. Brew your coffee base first. Use about 2 tablespoons of ground coffee per 1 cup of water for a strong brew. Let it cool for at least 5-10 minutes while you make the foam.
  2. Gather your foam ingredients. Make sure the heavy cream, milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt are all cold.
  3. Add everything to your blender. Start with the liquids: pour in the heavy cream and milk first. Then add the pumpkin puree, maple syrup, and vanilla extract. Sprinkle the pumpkin pie spice and salt on top. Do not stir.
  4. Blend on low speed for 10 seconds to combine everything without splashing. Scrape down the sides with a spatula if needed.
  5. Increase to medium-high speed and blend for 20-30 seconds until the mixture thickens and becomes slightly frothy. It should look like a thick, pourable cream—not quite whipped cream, but definitely thicker than regular milk.
  6. Check the consistency. Dip a spoon into the foam—it should coat the back of the spoon nicely and slowly drip off. If too thin, blend for another 10 seconds. If too thick, add a splash more milk and pulse a few times.
  7. Fill your glass with about 1 cup of ice cubes.
  8. Pour your cooled coffee over the ice, filling the glass about ¾ full.
  9. Spoon the pumpkin cream foam over the top. Use the back of a spoon to gently pour the foam over the coffee, starting in the center and working outward, so it floats on top.
  10. Give it a gentle stir if desired, or sip through the foam for the best experience.

Notes

For best results, keep all ingredients cold. Do not over-blend or the mixture may turn into butter. The foam can be stored in an airtight container in the refrigerator for up to 3 days; shake or re-blend before using. For a dairy-free version, use full-fat coconut cream and oat milk. For a sugar-free version, substitute maple syrup with monk fruit sweetener or stevia.

Nutrition

Keywords: pumpkin cream cold foam, Starbucks copycat, pumpkin coffee, fall coffee, cold foam, pumpkin spice, easy coffee recipe

Find it online: https://elaraeats.com/easy-copycat-starbucks-pumpkin-cream-cold-foam/