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Easy Copycat Starbucks Pumpkin Cream Cold Foam: Best Recipe

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This homemade pumpkin cream cold foam is creamier, more pumpkin-forward, and lets you control the sweetness. It’s quick, easy, and tastes like fall in a glass.

Ingredients

Scale
  • 1/4 cup (60 ml) cold whole milk (or 2%)
  • 1 tablespoon (15 g) pumpkin puree (100% pure, not pie filling)
  • 1 tablespoon (15 ml) vanilla syrup (or 1–2 tablespoons maple syrup)
  • 1/4 teaspoon pumpkin pie spice
  • Cold brew or strong coffee, cooled
  • Ice

Instructions

  1. Brew your coffee or cold brew and let it cool to room temperature.
  2. In a tall glass or jar, combine 1/4 cup cold whole milk, 1 tablespoon pumpkin puree, 1 tablespoon vanilla syrup, and 1/4 teaspoon pumpkin pie spice.
  3. Use a milk frother or immersion blender to blend until thick and frothy, about 30-60 seconds. Alternatively, shake vigorously in a jar with a tight lid for 60 seconds.
  4. Fill a tall glass with ice.
  5. Pour the cooled coffee over the ice, leaving about an inch of space at the top.
  6. Slowly spoon or pour the pumpkin cream cold foam over the coffee. Do not stir.
  7. Optional: Sprinkle a pinch of pumpkin pie spice or cinnamon on top.
  8. Serve immediately.

Notes

Use cold milk straight from the fridge for best foam. If using non-dairy milk, choose a barista blend. Strain pumpkin puree if watery to prevent foam collapse. The foam is best enjoyed immediately but can be stored in the fridge for up to 2 days and re-frothed.

Nutrition

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

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