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Easy Copycat Starbucks Pumpkin Cream Cold Foam Coffee

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This Easy Copycat Starbucks Pumpkin Cream Cold Foam Coffee is cheaper, faster, and tastes better than the drive-thru version. Ready in 5 minutes with simple ingredients, it’s the perfect fall morning treat.

Ingredients

Scale
  • 1/4 cup heavy cream
  • 2 tablespoons 2% milk
  • 2 tablespoons pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 tablespoon maple syrup (Grade A dark amber preferred)
  • 1/2 teaspoon vanilla extract (pure)
  • 1/4 teaspoon pumpkin pie spice
  • Pinch of salt
  • 1 cup strong brewed coffee (espresso or cold brew works too)
  • Ice cubes (for serving)

Instructions

  1. Brew your coffee: Brew 1 cup of strong coffee or pull a double shot of espresso. Let it cool slightly while you prepare the pumpkin cream.
  2. Mix the pumpkin cream base: In a small bowl or jar, combine 1/4 cup heavy cream, 2 tablespoons 2% milk, 2 tablespoons pumpkin puree, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, 1/4 teaspoon pumpkin pie spice, and a pinch of salt. Whisk gently with a fork until the pumpkin puree is fully incorporated.
  3. Froth until thick and dreamy: Use a milk frother to whip the mixture until it doubles in volume and forms soft peaks, about 20-30 seconds. The texture should be similar to melted soft serve—thick enough to hold its shape but still pourable.
  4. Fill your glass with ice: Take a tall glass and fill it to the top with ice cubes. Large ice cubes are preferred as they melt slower.
  5. Pour the coffee over ice: Slowly pour your brewed coffee over the ice, leaving about an inch of space at the top for the pumpkin cream foam.
  6. Top with pumpkin cream foam: Spoon or pour the pumpkin cream cold foam over the top of the coffee. Use the back of a spoon to gently guide it if needed.
  7. Finish with a sprinkle of pumpkin pie spice: Dust a tiny bit of pumpkin pie spice over the top for presentation (optional).
  8. Serve immediately: Grab a straw, give it a gentle stir if desired, or sip through the foam layer. Enjoy immediately as the foam will start to deflate after about 10 minutes.

Notes

Make sure the cream mixture is cold before frothing for best results. Don’t over-froth or it will turn into butter. For dairy-free, use full-fat coconut cream (chilled overnight) and oat milk. The pumpkin cream mixture can be stored in the fridge for up to 3 days; re-froth before using. Use a medium or dark roast coffee so the flavor stands up to the pumpkin cream.

Nutrition

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

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