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Easy Copycat Starbucks Pumpkin Cream Cold Foam Recipe

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This easy copycat Starbucks pumpkin cream cold foam recipe takes five minutes, uses simple ingredients, and tastes better than anything you can pick up from a drive-through. It’s a small morning ritual that costs pennies compared to the store-bought version.

Ingredients

Scale
  • ¼ cup (60 ml) cold heavy cream
  • 2 tablespoons (30 ml) whole milk
  • 1 tablespoon (15 g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 to 2 tablespoons (15 to 30 ml) vanilla syrup (store-bought like Torani or homemade)
  • ¼ teaspoon pumpkin pie spice
  • Pinch of salt
  • Ice (enough to fill your glass)
  • 1 cup (240 ml) strong brewed coffee or cold brew

Instructions

  1. Brew your coffee first: Make 1 cup (240 ml) of strong coffee or cold brew. If using hot coffee, let it cool to room temperature or refrigerate it for 15 minutes. Hot coffee will melt the foam too quickly. I usually brew mine the night before and keep it in the fridge.
  2. Combine the cream ingredients: In a small bowl or jar, add ¼ cup heavy cream, 2 tablespoons whole milk, 1 tablespoon pumpkin puree, 1 to 2 tablespoons vanilla syrup, ¼ teaspoon pumpkin pie spice, and a pinch of salt. Stir gently with a spoon to break up the pumpkin puree—it tends to clump, so make sure it’s mostly smooth before frothing.
  3. Froth until thick: Use your handheld frother to blend the mixture for 20 to 30 seconds. You’re looking for a thick, silky texture that holds soft peaks when you lift the frother. It should look like a milkshake—not too runny, not stiff like whipped cream. If you’re using a French press, pump the plunger vigorously for about 30 seconds.
  4. Fill your glass with ice: Add ice cubes to your tall glass, filling it about three-quarters full. Larger cubes are better here—they melt slower and keep the drink cold without watering it down.
  5. Pour the coffee: Slowly pour your chilled coffee over the ice, leaving about an inch of space at the top. You want room for the foam to sit without overflowing.
  6. Spoon the foam on top: Using a spoon, gently dollop the pumpkin cream mixture onto the surface of the coffee. Don’t pour it—spooning keeps the layers distinct and prevents the foam from sinking. Start around the edges and work your way to the center.
  7. Add a finishing touch: Sprinkle a tiny pinch of pumpkin pie spice or cinnamon on top of the foam. This makes it look pretty and adds an extra hit of flavor when you take your first sip.
  8. Serve immediately: This drink is best enjoyed right away while the foam is still thick and cold. Stir it if you want the pumpkin flavor mixed throughout, or drink it through a straw to get layers of coffee and cream in every sip.

Notes

Cold ingredients froth better than room-temperature ones. Keep your cream and milk in the fridge until you’re ready to use them. If your foam seems too thin after frothing, add another tablespoon of heavy cream and froth again. If it’s too thick and won’t pour, add a splash of milk and gently stir. The texture should be smooth and pourable but hold its shape on top of the coffee. The cream mixture can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Give it a quick stir or re-froth it for 5 to 10 seconds before using.

Nutrition

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

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