Print

Easy Copycat Starbucks Pumpkin Cream Cold Foam Recipe

copycat starbucks pumpkin cream cold foam - featured image
Print Recipe

Make Starbucks’ famous pumpkin cream cold foam at home with just a few simple ingredients. This quick and easy recipe delivers a velvety, pumpkin-spiced cream that sits perfectly on top of iced coffee, saving you money and time.

Ingredients

Scale
  • ¼ cup heavy cream (60 ml)
  • ¼ cup whole milk (60 ml)
  • 2 tablespoons pumpkin puree (30 ml)
  • 1 tablespoon maple syrup (15 ml)
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1 cup cold brew or strong brewed coffee (240 ml)
  • Ice cubes

Instructions

  1. Brew your coffee first: Start with your cold brew or strong coffee. Pour it over a full glass of ice and set it aside. You want the coffee to be cold before you add the foam, otherwise the heat will melt the cream immediately.
  2. Combine the foam ingredients: In a small bowl or jar, add ¼ cup heavy cream, ¼ cup whole milk, 2 tablespoons pumpkin puree, 1 tablespoon maple syrup, ½ teaspoon pumpkin pie spice, ½ teaspoon vanilla extract, and a pinch of salt. Stir gently with a spoon to combine — don’t whisk yet.
  3. Froth the cream: Use your handheld frother to whip the mixture until it’s thick and foamy, about 30-45 seconds. You’re looking for soft peaks — the cream should hold its shape when you lift the frother out, but it shouldn’t be stiff like whipped cream. It should be pourable but thick enough to sit on top of the coffee.
  4. Check the consistency: Lift the frother and watch how the cream drips off. It should fall in ribbons, not in a steady stream. If it’s too thin, froth for another 10-15 seconds. If it’s too thick (like whipped cream), add a splash of milk and stir gently.
  5. Pour over the coffee: Using a spoon, gently spoon the foam over the back of the spoon onto the top of your iced coffee. This technique helps the foam sit on top instead of sinking. Don’t pour it directly — trust me, it’ll disappear into the coffee and you’ll be left with sad, foamless coffee.
  6. Finish with a sprinkle of spice: Dust the top with a little extra pumpkin pie spice or cinnamon. This is optional, but it makes the drink look gorgeous and adds a little extra flavor as you sip.
  7. Serve immediately: This foam doesn’t hold well — it’s best enjoyed right away. Grab a straw, give it a gentle stir if you want the cream to swirl into the coffee, or drink it through the foam for that perfect first sip.

Notes

For best results, use cold heavy cream and milk straight from the fridge. Strain pumpkin puree through a fine-mesh sieve to remove excess liquid for a thicker foam. If you don’t have a frother, use a whisk or a French press. The foam is best served immediately but can be stored in the fridge for up to 24 hours and re-frothed.

Nutrition

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

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