Cold Brew with Pumpkin Cold Foam Recipe
This copycat Starbucks Pumpkin Cold Foam Recipe is sure to be a hit! Load up as much as you’d like on top of an ice-cold glass of cold brew coffee. Made with just a few ingredients and so much cheaper than going through the Starbucks drive-thru every morning!
‘Oh, look.. another glorious morning!’
If you can name what movie that line is from, you are my people and you’ve come to the right place!
But really, what a glorious morning it would be if you could top up your favorite fall drink with homemade pumpkin cream cold foam and be out the door without having to swing by the drive-thru to grab your $8 cup of joe in the morning. It’s life-changing.
I can promise you this: my pumpkin cold foam recipe is probably going to cost you less than the number of fingers on both hands and it’s going to make so many more batches too. We’ll use simple ingredients like heavy cream, half and half, and of course, a dash of pumpkin spice and some real pumpkin puree. Top your cold brew, homemade pumpkin spice lattes, or even pour over coffee with this.
I have a couple of different ideas for the sweetener portion of the recipe. I think my salted caramel lovers might even like my version a bit better than Starbucks’. It tastes like a salted pumpkin pie cloud!
I know, I know, that’s a bold claim but I’m serious! I’ve got your homemade iced coffee solution right here!
Ingredients for pumpkin cream cold brew:
- Heavy whipping cream: Heavy cream and heavy whipping cream can be used interchangeably for this recipe. Heavy cream just has a higher fat percentage than heavy whipping cream. Not a big deal for this particular recipe.
- Half and Half: in the States, this is a produce that we get here. I know that in places like Canada, the UK, and the rest of the world, this is either labeled differently or a product that might not even be available. Essentially, it is a 1:1 ratio of whole milk to cream. Since the recipe calls for a quarter cup or 4 tablespoons, you would use 2 tablespoons of whole milk and 2 tablespoons of heavy whipping cream in place.
- Sweetener of choice: you can use maple syrup, simple syrup, or my favorite – salted caramel syrup! This adds sweetness to the pumpkin cold foam recipe. If you aren’t a fan of salted caramel you can use vanilla extract or even vanilla syrup here to give it a lighter flavor.
- Pumpkin pie spice: the pie spice contains ingredients like cinnamon, nutmeg, cloves, ginger, and allspice. These ingredients add warmth to the recipe and work beautifully with the natural sweetness of pumpkin puree. You’ll need anywhere from ½-¾ teaspoon pumpkin pie spice depending on how spicy you like things!
- Pumpkin puree: You’ll need real pumpkin puree for this recipe. Be sure not to use pumpkin pie filling as that is what you use to make pumpkin pies. We need the real pumpkin to give it that real pumpkin flavor!
- Kosher salt: Helps elevate the sweetness and all the pie spices used in this recipe.
- Cold brew: You’ll also need your favorite cold brew coffee to serve this pumpkin cold foam recipe with.
- Handheld milk frother: I know, this isn’t really an ingredient but if you have one of these or have been considering purchasing a milk frother, this is a great one that doesn’t cost much! These make it so much easier to froth or whisk the pumpkin cream cold foam. If you don’t have one and don’t see yourself purchasing one, check out the FAQs below for other options!
How to make Starbucks pumpkin cream cold brew:
- Add it all together. In a 2-cup measuring cup or a tall mason jar, combine the heavy cream, half and half, your sweetener of choice, pumpkin purée, pie spice, and kosher salt.
- Make it frothy. Then use a handheld frother, a frothing jug, or even a blender, and blend the ingredients. Keep in mind if you use an electric frothing jug, you want to make sure to do this on the cold setting. You want the foam to be thick and super aerated.
- Make cold brew and serve. Once the cold foam is thick and aerated, you can stop. Add ice and homemade or store-bought cold brew to your favorite glass. Finally, top with a few tablespoons of pumpkin cold foam. Taste and adjust with more pumpkin cold foam as desired. Honestly, it only takes a few mins! Serve and enjoy!
FAQs about this recipe
You can use a traditional blender, a shake blender, an electric cold foam frother, or even a mason jar with a tight-fitting lid would work. You can also stir with a manual whisk until it comes together but this does take quite a bit of elbow grease!
You can use sweetened condensed milk, vanilla syrup, salted caramel syrup, or even simple syrup if you’d like. I find that honey does get a bit grainy, especially when the milk products are cold (which they need to be to aerate better!) so I don’t suggest using that.
Make sure to keep leftover pumpkin cream cold in an airtight container topped with a tight-fitting lid in the fridge. You don’t want to leave it open as it will absorb all the refrigerator smells!
If you like this recipe, you might also like:
- The BEST Starbucks Pumpkin Loaf
- Copycat Starbucks Espresso Brownies
- Chai Pumpkin Cheesecake Muffins
- Pumpkin French Toast Casserole
- Chocolate Chip Pumpkin Bread
- ½ cup heavy cream
- ¼ cup half and half
- 2 tablespoons maple syrup or my favorite salted caramel syrup
- 2 tablespoons pumpkin puree
- ½ - ¾ teaspoon pumpkin pie spice
- Pinch of kosher salt
- prepared cold brew, for serving
- COMBINE: In a 2-cup measuring cup or a tall mason jar, combine the heavy cream, half and half, maple syrup (or salted caramel) pumpkin purée, pie spice, and kosher salt.
- FROTH: Using a handheld frother or in a frothing jug, combine the ingredients. Keep in mind if you use an electric frothing jug, you want to make sure to do this on the cold setting. Once the cold foam is thick and aerated, you can stop.
- SERVE: Add ice and cold brew to your favorite glass. Top with a few tablespoons of pumpkin cold foam. Serve and enjoy!
- Sweeteners: You can use sweetened condensed milk, vanilla syrup, salted caramel syrup, or even simple syrup if you'd like. I find that honey does get a bit grainy, especially when the milk products are cold (which they need to be to aerate better!) so I don't suggest using that!
- Storage: Make sure to keep leftover pumpkin cream cold in an airtight container topped with a tight-fitting lid in the fridge. You don't want to leave it open as it will absorb all the refrigerator smells!