Pumpkin Cold Foam Recipe | Starbucks Copycat Fall Drink
A creamy, spiced pumpkin cold foam made with real pumpkin puree, warm fall spices, and maple syrup. Perfect as a topping for cold brew or iced coffee, this easy Starbucks copycat recipe captures the taste of autumn in every sip.
Equipment
- Milk Frother
- Measuring Cup and Spoons
- Mason Jar
Ingredients
- 1/2 cup Heavy Cream
- 2 tbsp Milk 2% or whole milk recommended
- 1 1/2 tbsp Pumpkin Puree 100% pure, not pumpkin pie filling
- 1 tbsp Maple Syrup or vanilla syrup
- 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Pure Vanilla Extract
- Cold Brew Coffee or Iced Coffee for serving
- Ice for serving
Instructions
- In a small mixing bowl or jar, combine heavy cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Stir until smooth.
- Use a milk frother, handheld whisk, or blender to whip the mixture until it becomes light, airy, and slightly thickened—similar to Starbucks cold foam.
- Fill a tall glass with ice and pour in cold brew or iced coffee.
- Gently spoon the pumpkin cold foam over the top.
- Garnish with a sprinkle of pumpkin pie spice or cinnamon. Serve immediately.
Notes
For a dairy-free version, substitute heavy cream with coconut cream and use oat milk.
Store unused pumpkin cream mixture (before frothing) in the fridge for up to 3 days.
Adjust sweetness by adding more or less maple syrup.
Store unused pumpkin cream mixture (before frothing) in the fridge for up to 3 days.
Adjust sweetness by adding more or less maple syrup.