I absolutely love a Pumpkin Cream Cold Foam on top of my iced coffee in the fall!
What I don't love is the cost and time it takes in the drive-thru line to get it.
So I decided to skip all that and make it at home instead!
This homemade version uses real pumpkin, pumpkin spice, and a creamy and decadent combo of heavy cream and sweetened condensed milk.
The flavor is out of this world. The creaminess of the foam is transcendent. And it's the absolute perfect beverage for fall.
PS if you love this recipe, check out my other cold brew copycat recipe for Vanilla Sweet Cream Cold Foam.
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 syrup).
They blend it up into a thick, creamy, luscious foam, and pour it over cold brew coffee sweetened with more vanilla syrup.
My homemade version has a very similar ingredient list, however, I don't take the time to make a pumpkin syrup. I like simplicity--and I'm lazy--so I want the easiest possible route with very 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, you can find a recipe for homemade vanilla syrup here.
what does pumpkin cold foam taste like?
I would say it tastes like melted vanilla ice cream mixed with pumpkin pie. So like liquid Thanksgiving.... or perhaps a crisp Autumn over ice.
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 pumpkin pie 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 season long!
How to make pumpkin cream cold foam for Cold Brew
Makes 3 servings
The Ingredients You Will Need
- ½ cup of heavy cream, cold
- 5 tablespoons of sweetened condensed milk
- 3 tablespoons of 2% milk, cold
- ¼ cup of pumpkin puree (not pumpkin pie filling)
- 1 ½-2 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 ½ 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.
Storing your pumpkin cream
This recipe makes enough for three 16 oz coffees over ice, with a generous amount of foam.
If you're not using the 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.
The pumpkin cream actually benefits from sitting in the fridge. Not only do the flavors intensify as they sit, but the cold ingredients actually help the mixture whip up/foam easier.
When you're ready for a Pumpkin Cream Cold Brew, simply scoop out ½ cup of cream, blend it for 30-40 seconds until thickened, and pour it over iced coffee. Easy peasy.
Can you make pumpkin cold foam without pumpkin puree?
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 ½ a teaspoon.
Blend for 30-40 seconds and spoon over your iced coffee!
Can you add cold foam to a hot drink?
No. The foam sinks to the bottom and melts into the hot liquid. It's still absolutely delicious, but the foam won't sit on top of the coffee as it does over ice.
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 cold foam 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 foam in a blender or a mini food processor. I tried using a handheld frother and the cream was just too thick for it.
- Use a lot of ice for your glass. The foam lasts longer if its sitting on ice instead of direct coffee.
- Do not use pumpkin pie filling for this recipe! You want either canned or fresh pumpkin puree--with only pumpkin as the ingredient.
- Don't have pumpkin pie spice? Straight cinnamon is just fine to use!
Other Recipes You Might Like:
Homemade Vanilla Sweet Cream Cold Foam
Healthy Peanut Butter Chocolate Smoothie
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
- ½ cup of heavy cream, cold
- 5 tablespoons of sweetened condensed milk
- 3 tablespoons of 2% milk, cold
- ¼ cup of pumpkin puree (not pumpkin pie filling)
- 1 ½-2 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 ½ 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
Abby
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