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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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.

Jump to:

• How is Starbucks Pumpkin Cold Foam Made?
• How to Make Pumpkin Cream Cold Foam for Cold Brew
• Variations and Substitutions:
• Pro Tips:
• Storage
• FAQs
• Other Recipes You Might Like:
• 📖 Recipe

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 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 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

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

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