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Quick Copycat Starbucks Pumpkin Cream Cold Foam Coffee in 5 Minutes

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This quick copycat Starbucks pumpkin cream cold foam coffee in 5 minutes is a simple, delicious homemade version of the popular fall drink. Made with heavy cream, pumpkin purée, and maple syrup, it’s ready in minutes and tastes better than the drive-thru version.

Ingredients

Scale
  • 2 tablespoons heavy cream
  • 1 tablespoon milk (whole milk recommended)
  • 1 tablespoon pumpkin purée (100% pumpkin, not pie filling)
  • 1 tablespoon maple syrup (or brown sugar)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • 1 cup strong brewed coffee or espresso (hot or cold brew)

Instructions

  1. Brew your coffee: Start by brewing a strong cup of coffee or pulling a double shot of espresso. You want about 1 cup of hot, strong coffee. If making an iced version, let the coffee cool slightly or use cold brew. Pour it into your favorite mug or a glass filled with ice.
  2. Combine the cold foam ingredients: In a small bowl, jar, or blender, add 2 tablespoons heavy cream, 1 tablespoon milk, 1 tablespoon pumpkin purée, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, and 1/4 teaspoon pumpkin pie spice. Make sure your cream is cold.
  3. Whip the foam: Using a handheld frother, whisk, or blender, whip the mixture until it becomes thick and airy. This should take about 30 seconds with a frother or about 1 minute with a whisk. The texture should be similar to a thick milkshake, holding soft peaks. If using a blender, pulse for 15-20 seconds until it doubles in volume. Do not over-whip.
  4. Assemble your coffee: For hot coffee, pour the cold foam gently over the back of a spoon onto the top of your hot coffee to help it float. For iced coffee, fill a glass with ice, pour the coffee over the ice, and then spoon the cold foam on top.
  5. Finish and enjoy: Sprinkle a tiny pinch of extra pumpkin pie spice or cinnamon on top for garnish. Serve immediately.

Notes

Use cold heavy cream for best volume. Do not use pumpkin pie filling; stick with 100% pumpkin purée. For dairy-free, use full-fat coconut cream and oat milk. Adjust sweetness to taste. The whipped foam does not store well; only whip what you plan to use immediately. The pumpkin cream mixture (unwhipped) can be stored in the fridge for up to 3 days.

Nutrition

Keywords: pumpkin cream cold foam, copycat Starbucks, pumpkin coffee, fall coffee, 5-minute recipe, cold foam coffee, pumpkin spice

Find it online: https://cheerycrisp.com/quick-copycat-starbucks-pumpkin-cream-cold-foam-coffee-in-5-minutes/