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Easy Copycat Starbucks Pumpkin Cream Cold Foam Recipe

Copycat Starbucks Pumpkin Cream Cold Foam - featured image
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Learn how to make a quick and easy copycat Starbucks Pumpkin Cream Cold Foam at home with simple ingredients. This recipe delivers that velvety, cloud-like foam that slowly melts into your coffee for a cozy fall treat.

Ingredients

Scale
  • 2 tablespoons (30 ml) heavy cream
  • 2 tablespoons (30 ml) whole milk
  • 1 tablespoon (15 ml) pumpkin puree (100% pure, not pie filling)
  • 1 tablespoon (15 ml) vanilla syrup (store-bought or homemade)
  • 1/4 teaspoon pumpkin pie spice
  • 1 teaspoon (4 grams) granulated sugar
  • Pinch of salt
  • 8 to 10 ounces (240 to 300 ml) strong brewed coffee or cold brew concentrate

Instructions

  1. Brew your coffee: Start by brewing a strong cup of coffee or preparing your cold brew. You’ll want about 8 to 10 ounces (240 to 300 ml). Set it aside to cool slightly if using hot coffee, or keep it cold for an iced version.
  2. Combine the cream ingredients: In a jar, bowl, or frother cup, add the heavy cream, whole milk, pumpkin puree, vanilla syrup, pumpkin pie spice, sugar, and a pinch of salt. Mash the pumpkin puree with a fork first to avoid lumps.
  3. Shake or froth until thick: If using a jar, screw the lid on tightly and shake vigorously for about 45 to 60 seconds until the mixture has doubled in volume and holds a soft shape. If using a frother, blend for about 30 seconds. With a whisk, whisk steadily for 2 to 3 minutes.
  4. Check the consistency: The foam should be thick enough to sit on top of your coffee but still pourable. If too runny, shake or whisk for another 15 to 20 seconds. If too stiff, add a teaspoon more milk and gently mix.
  5. Pour over your coffee: Fill your mug or glass with ice if making an iced version, then pour your coffee over the ice. Gently spoon or pour the pumpkin cream foam on top. Do not stir immediately.
  6. Optional garnish: Dust the top with a pinch of extra pumpkin pie spice or a drizzle of caramel sauce.

Notes

Use 100% pumpkin puree, not pumpkin pie filling. Keep all cream ingredients cold for best results. Do not over-shake the foam or it may turn into butter. The pinch of salt enhances flavors without making the foam salty. For a dairy-free version, substitute full-fat coconut cream and oat milk. For extra pumpkin spice, add an additional 1/4 teaspoon of pumpkin pie spice. Leftover foam can be stored in the fridge for up to 24 hours; shake or whisk before using again.

Nutrition

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

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