Pumpkin Cold Foam (Starbucks Copycat Recipe)
Is the Starbucks Pumpkin Cream Cold Brew your favorite fall drink? Then you NEED to make this DIY Pumpkin Cold Foam immediately!
This homemade version uses real pumpkin, warm spices, and a creamy and decadent combo of heavy cream and sweetened condensed milk.
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Pumpkin spice season is arguably the best time of year, and what better way to kick off fall than by indulging in a homemade Pumpkin Cream Cold Brew?
So, whether you’re sipping it on a crisp morning stroll or enjoying it as an afternoon pick-me-up, this is the perfect way to put a smile on your face and make you feel all the cozy vibes of the fall season.
PS if you love this recipe, check out my other Starbucks copycat recipes for Vanilla Sweet Cream Cold Foam, Homemade Vanilla Syrup, and my Eggnog Latte.
How is Starbucks Pumpkin Cold Foam Made?
Based on the ingredient list found on the Starbucks website and Delish.com, pumpkin cold foam is a mixture of cream, milk, and a pumpkin syrup (which is sugar, pumpkin puree, sweetened condensed skim milk, salt, vanilla simple syrup).
They blend it up into a thick and creamy foam and pour it over cold brew coffee sweetened with more vanilla syrup.
My homemade version has a similar ingredient list, however, I don’t take the time to make a pumpkin spice sauce. I like simplicity–and I’m lazy–so I want the easiest possible route with few steps.
As mentioned above, the original Starbucks version of this recipe calls for the addition of vanilla syrup to the cold brew. I think this homemade cold foam recipe has enough sweetness on its own, so no vanilla syrup is needed. But, if you love a little extra sweetness to your coffee, here’s the recipe for homemade vanilla syrup.
How to Make Pumpkin Cream Cold Foam for Cold Brew
Full ingredient amounts can be found on the recipe card at the bottom of the post.
Equipment
- Blender or mini food processor
Ingredients You Will Need
Heavy whipping cream: The whipping cream will add richness, creaminess and make the foam nice and thick. The trick is to keep the cream really cold so that it whips up thick and creamy.
Sweetened condensed milk: The sweetened condensed milk adds the necessary sweetness to the foam, and makes the foam smooth and decadent. DO NOT USE EVAPORATED MILK.
2% milk: Milk helps to thin out the foam, making it lighter and cutting through the heavier ingredients. I prefer a low fat milk vs. whole milk. When it’s processed in the blender, the foam will stay thicker longer. Whole milk will make the foam separate sometimes.
Pumpkin puree: Adds a light pumpkin flavor to the foam. I just use canned pumpkin puree. Don’t use pumpkin pie filling, that has all kinds of sugars and flavorings already added.
Pumpkin pie spice: A mix of warm spices that complement the pumpkin flavor and cut through the richness of the milk in the foam.
Vanilla extract: For added flavor. Make sure to use pure vanilla extract for this recipe.
Cold Brew Coffee: You can use the bottled kind from the grocery store, or use your own favorite cold brew recipe.
Instructions:
Combine the heavy cream, sweetened condensed milk, 2% milk, pumpkin, pumpkin pie spice, and vanilla in a measuring cup or a mason jar.
Mix until everything is well combined.
Check to make sure the mixture isn’t too warm. If the mixture doesn’t feel cool, pop it in the fridge or freezer for a few minutes. The pumpkin cream froths best when it’s well chilled.
Next, grab a 16 oz glass and fill it with ice. Pour the iced or cold brew coffee over the ice, making sure to leave enough room for the foam.
To whip the foam, scoop 1/2 cup of the pumpkin cream mixture into a blender or mini food processor. Blend until the mixture has thickened and increased in volume, about 30-40 seconds.
Spoon the pumpkin foam over the top of cold brew coffee and enjoy!
Variations and Substitutions:
- Don’t have pumpkin pie spice? Straight cinnamon is just fine to use!
- You can add a little vanilla syrup, pure maple syrup, or brown sugar to your cold brew to make it extra sweet and delicious.
Pro Tips:
- Make sure your heavy cream and 2% milk are very cold. This helps the mixture to whip easier. If you have the time, make the pumpkin mixture the night before you intend to use it. You can even pop your pumpkin puree and sweetened condensed milk in the fridge before mixing!
- For best results, make the foam in a blender or a mini food processor. I tried using a handheld milk frother and the cream was just too thick for it.
- Use a lot of ice for your glass. The foam lasts longer if it’s sitting on ice instead of direct cold coffee.
- Do not use pumpkin pie filling for this recipe! You want either canned or fresh pure pumpkin puree–with pumpkin as the only ingredient.
Storage
This recipe makes enough foam to top three 16 oz coffees over ice.
If you’re not using the pumpkin cold foam all at once, only froth what you need and keep the leftover cream in the fridge until you’re ready for your next cold brew. It keeps for several days sealed tightly in the fridge.
When you’re ready for a Pumpkin Cream Cold Brew, simply scoop out 1/2 cup of cream, blend it for 30-40 seconds until thickened, and pour it over iced coffee.
The pumpkin cream actually benefits from sitting in the fridge. The flavors intensify as they sit, and the cold ingredients help the mixture whip up/foam easier.
It’s an easy way to enjoy your favorite fall beverage throughout the entire pumpkin season!
How to Store Leftover Pumpkin Puree
You won’t use all the pumpkin from the can, but you can store leftover pumpkin puree in an airtight container in the fridge for up to a week, or use it to make Pumpkin Cheesecake Fluff.
FAQs
This cold foam tastes like melted vanilla ice cream mixed with pumpkin pie.
The combination of the cream and sweetened condensed milk makes this mixture velvety smooth, nicely sweet, and decadent.
But all the real magic comes from the addition of the pumpkin puree and the flavors of pumpkin spice. This is how the drink truly transforms into a cozy, fall sip.
The mixture is then whipped to a nice creamy and thick consistency–not as thick as whipped cream–but thick enough to make it super billowy and light, cutting the richness of the cream and sweetener.
Spoon all of this deliciousness on top of a cold and bold glass of cold brew, and you have a perfectly balanced beverage to enjoy all throughout pumpkin season!
Yes!
Make the recipe as stated above, just omit the pumpkin puree.
The mixture will be a touch sweeter without the pumpkin, so you can just increase the pumpkin pie spice by 1/2 a teaspoon.
Blend for 30-40 seconds and spoon over your iced coffee!
No. The foam sinks to the bottom and melts into the hot coffee or tea. It’s still absolutely delicious, but the foam won’t sit on top of the coffee as it does over iced or cold drinks.
Other Recipes You Might Like:
If you make this recipe, give it a 5 STAR Rating and Leave a Comment!
Pumpkin Cold Foam (Starbucks Copycat)
Creamy and spicy Pumpkin Cream Cold Foam. Skip the drive thru and enjoy this perfect fall cold brew treat at home!
Ingredients
- 1/2 cup of heavy cream, cold
- 5 tablespoons of sweetened condensed milk
- 3 tablespoons of 2% milk, cold
- 1/4 cup of pumpkin puree (not pumpkin pie filling)
- 1 1/2-2 teaspoons of pumpkin pie spice (to your taste)
- 1 teaspoon pure vanilla extract
- Cold Brew Coffee
Instructions
- Combine the heavy cream, sweetened condensed milk, 2% milk, pumpkin, pumpkin pie spice, and vanilla in a measuring cup or a mason jar.
- Mix until everything is well combined.
- Check to make sure the mixture isn't too warm. If the mixture doesn't feel cool, pop it in the fridge or freezer for a few minutes. The pumpkin cream froths best when it's well chilled.
- Next, grab a 16 oz glass and fill it with ice.
- Pour the cold brew coffee over the ice, making sure to leave enough room for the foam.
- To whip the foam, scoop 1/2 cup of the pumpkin cream mixture into a blender or mini food processor. Blend until the mixture has thickened and increased in volume, about 30-40 seconds.
- Spoon the pumpkin foam over the iced coffee and enjoy your homemade Pumpkin Cream Cold Brew!
- Store any leftover pumpkin cream in the fridge until ready to use again.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 261Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 57mgSodium: 62mgCarbohydrates: 22gFiber: 1gSugar: 20gProtein: 5g
This was good!! Whenever I order mine from Sbks I ask for 5 pumps of SF vanilla so I had to add some & it was delicious
Very good, I used 4 tablespoons zero sugar Torani vanilla syrup.
Can you make this with an aeroccino?
I’ve never tried it, but I think the mixture might be too thick for it.