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Perfect Iced Pumpkin Cream Cold Foam Coffee (Copycat Starbucks)

iced pumpkin cream cold foam coffee - featured image
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This copycat Starbucks iced pumpkin cream cold foam coffee is a quick and easy fall favorite, made with real pumpkin purée and warm spices for a velvety, airy topping over bold iced coffee.

Ingredients

Scale
  • 1/4 cup (60 ml) heavy cream
  • 2 tablespoons (30 ml) whole milk
  • 2 tablespoons (30 g) pumpkin purée
  • 1 tablespoon (15 ml) maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 1 cup (240 ml) strong brewed coffee, chilled
  • 1 cup ice cubes
  • 1/4 cup (60 ml) milk of choice (optional)

Instructions

  1. Brew and chill your coffee. Brew 1 cup (240 ml) of strong coffee. Let it cool to room temperature, then refrigerate for at least 30 minutes, or use cold brew concentrate for instant results.
  2. Prepare the pumpkin cream mixture. In a small bowl, combine 1/4 cup (60 ml) heavy cream, 2 tablespoons (30 ml) whole milk, 2 tablespoons (30 g) pumpkin purée, 1 tablespoon (15 ml) maple syrup, 1/2 teaspoon vanilla extract, 1/4 teaspoon pumpkin pie spice, 1/4 teaspoon cinnamon, and a pinch of salt. Whisk gently with a fork until smooth and no orange streaks remain.
  3. Froth the pumpkin cream. Transfer the mixture to a mason jar and screw the lid on tightly. Shake vigorously for 45 to 60 seconds until thick and fluffy, holding soft peaks. Alternatively, use a handheld frother or hand mixer on low speed for 30 to 45 seconds.
  4. Assemble the iced coffee. Fill a tall glass with 1 cup of ice cubes. Pour in the chilled coffee, leaving about 2 inches of space at the top. If using milk, add 1/4 cup (60 ml) and stir gently.
  5. Add the cold foam. Using a spoon, gently scoop the pumpkin cream cold foam onto the top of the iced coffee, starting around the edges and working to the center, creating a thick, cloud-like layer.
  6. Finish and serve. Sprinkle a pinch of cinnamon or pumpkin pie spice over the foam for garnish. Insert a straw and serve immediately.

Notes

Chill the cream and bowl for 10 minutes before frothing for best results. The pumpkin cream mixture can be stored in the fridge for up to 3 days; re-froth before using. For dairy-free, use full-fat coconut cream and oat milk.

Nutrition

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

Find it online: https://sparklechew.com/perfect-iced-pumpkin-cream-cold-foam-coffee-copycat-starbucks/