Print

Easy Copycat Starbucks Pumpkin Cream Cold Foam Coffee

pumpkin cream cold foam coffee - featured image
Print Recipe

This easy copycat recipe creates a velvety, spiced pumpkin cream cold foam that floats on top of iced coffee, just like the Starbucks version but better. It’s quick, budget-friendly, and made with simple ingredients you probably already have.

Ingredients

Scale
  • 1/4 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 tablespoons 2% milk (or oat milk for a lighter foam)
  • 1 tablespoon pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon maple syrup (or brown sugar simple syrup)
  • 1/2 teaspoon pumpkin pie spice (plus extra for garnish)
  • 1/4 teaspoon vanilla extract
  • 1 cup strong brewed coffee, chilled (or 2 shots of espresso)
  • Ice cubes
  • 1–2 tablespoons milk or creamer of choice (optional)

Instructions

  1. Brew and chill your coffee. Make 1 cup of strong coffee or 2 shots of espresso. Let it cool to room temperature, then refrigerate until cold.
  2. Combine the foam ingredients. In a small bowl or liquid measuring cup, whisk together 1/4 cup heavy cream, 2 tablespoons milk, 1 tablespoon pumpkin puree, 1 tablespoon maple syrup, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon vanilla extract. Whisk until the pumpkin puree is fully incorporated—no orange streaks remaining.
  3. Froth the mixture. Using your milk frother, froth the mixture for 30-45 seconds until it becomes thick, creamy, and doubled in volume. It should look like a thick, pourable whipped cream. If using a jar, seal tightly and shake vigorously for 60 seconds.
  4. Fill your glass with ice. Fill a tall glass all the way to the top with ice cubes.
  5. Pour the coffee. Pour the chilled coffee over the ice, filling the glass about 3/4 full. Leave room at the top for the foam.
  6. Top with cold foam. Gently spoon or pour the pumpkin cream cold foam over the top of the coffee. Do not stir! The foam should sit in a thick layer on top.
  7. Garnish and serve. Sprinkle a pinch of pumpkin pie spice over the foam. Serve immediately with a straw.

Notes

Keep the cream mixture cold before frothing, but not ice-cold. Room temperature cream froths better. Use 100% pumpkin puree, not pumpkin pie filling. For dairy-free, use full-fat coconut cream and oat milk. The foam is best enjoyed immediately but can be stored in the fridge for up to 2 days; re-froth before using.

Nutrition

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

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