Easy Copycat Starbucks Pumpkin Cream Cold Foam Coffee
This easy copycat recipe recreates the Starbucks Pumpkin Cream Cold Foam Coffee at home in under 5 minutes with simple ingredients. It’s cheaper, faster, and customizable to your taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- ¼ cup heavy cream
- 2 tablespoons milk (whole milk preferred)
- 2 tablespoons pumpkin puree (not pumpkin pie filling)
- 1 to 2 tablespoons maple syrup (adjust to taste)
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- Pinch of salt
- 1 cup strong brewed coffee, chilled
- Ice (enough to fill a glass)
Instructions
- Brew and chill your coffee: Brew 1 cup of strong coffee (dark roast, double-strength). Let it cool to room temperature, then refrigerate for about 15 minutes until cold.
- Combine the foam ingredients: In a small bowl or wide-mouth jar, add heavy cream, milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a pinch of salt. Do not stir yet.
- Blend or froth until thick: Using a handheld frother, blend the mixture for 30 to 45 seconds until it doubles in volume and becomes thick and creamy (soft peak consistency). Alternatively, use a blender: pulse for 20 seconds, scrape down sides, and pulse again. Do not over-whip.
- Fill your glass with ice: Fill a tall glass with ice cubes (coffee ice cubes optional).
- Pour the cold coffee over the ice: Slowly pour the chilled coffee over the ice, filling the glass about three-quarters full.
- Spoon the foam on top: Using a spoon, gently scoop the pumpkin cream foam onto the coffee. Do not pour—scoop to keep it layered on top.
- Finish with a sprinkle of spice: Dust a tiny pinch of pumpkin pie spice or cinnamon over the foam (optional).
- Serve immediately: Enjoy right away while the foam is cold and fluffy. Stir gently if desired.
Notes
For dairy-free: use full-fat canned coconut cream and barista-style oat milk. For lower sugar: use sugar-free vanilla syrup and skip maple syrup, adding extra pumpkin pie spice. Do not over-whip the foam or it will turn into butter. Use cold ingredients for best results. The foam can be stored in the fridge for up to 2 days; re-froth before using.
Nutrition
- Serving Size: 1 glass (about 12 oz
- Calories: 220
- Sugar: 15
- Sodium: 50
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
Keywords: pumpkin cream cold foam, Starbucks copycat, pumpkin spice coffee, cold foam coffee, easy coffee recipe, fall coffee