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Easy Copycat Starbucks Pumpkin Cream Cold Foam Coffee

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This easy copycat Starbucks pumpkin cream cold foam coffee is proof that you don’t need a barista degree or a special machine to enjoy café-quality drinks at home. It’s quick, simple, and uses ingredients you probably already have in your pantry.

Ingredients

Scale
  • ¼ cup (60 ml) heavy cream or heavy whipping cream, cold
  • 1 tablespoon (15 ml) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 tablespoon (15 ml) maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon pumpkin pie spice
  • 8 to 12 ounces strong brewed coffee or espresso (medium or dark roast, such as Starbucks Pike Place)
  • Ice (for serving)

Instructions

  1. Brew your coffee: Start by brewing a strong cup of coffee or espresso. If making iced coffee, let it cool slightly while you prepare the foam. For hot coffee, brew it fresh and set it aside. You’ll need about 8 to 12 ounces of coffee per serving.
  2. Combine the foam ingredients: In a mason jar, add ¼ cup (60 ml) of cold heavy cream, 1 tablespoon (15 ml) of pumpkin puree, 1 tablespoon (15 ml) of maple syrup, ½ teaspoon of vanilla extract, and ¼ teaspoon of pumpkin pie spice.
  3. Mix the pumpkin into the cream: Use a fork to gently stir the pumpkin puree into the cream until it’s mostly combined. You’ll still see small bits of pumpkin, and that’s fine. This step prevents the pumpkin from clumping when you shake.
  4. Shake until thick: Screw the lid on tightly and shake the jar vigorously for about 45 to 60 seconds. You’ll feel the mixture thicken as you shake. The foam is ready when it has doubled in volume and looks like a thick, pourable whipped cream. It should hold soft peaks when you lift the lid.
  5. Fill your glass with ice: If making iced coffee, fill a tall glass with ice cubes. Pour your brewed coffee over the ice, leaving about an inch of space at the top for the foam.
  6. Top with cold foam: Spoon or pour the pumpkin cream cold foam over the top of your coffee. It will settle into a thick, creamy layer. For that Starbucks-style look, use the back of a spoon to gently spread the foam across the surface.
  7. Add a finishing touch: Sprinkle a tiny pinch of pumpkin pie spice or cinnamon on top of the foam. This is optional but makes it look like it came straight from the café.
  8. Serve immediately: Cold foam is best enjoyed right away. It will start to dissolve into the coffee after about 10 minutes, so sip it while it’s fresh.

Notes

Keep everything cold for best results. Pop your mason jar in the freezer for five minutes before shaking. Don’t overdo the pumpkin—more than 1 tablespoon per serving can make the foam heavy. Shake with confidence for at least 45 seconds. You can prep the cream mixture (without shaking) a few hours in advance and keep it in the fridge. For dairy-free, use full-fat canned coconut cream (chilled overnight). For a hot version, pour foam over hot coffee instead of iced.

Nutrition

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

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