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Best Easy Copycat Starbucks Pumpkin Cream Cold Foam Coffee

pumpkin cream cold foam coffee - featured image
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This easy copycat recipe creates a thick, velvety pumpkin cream cold foam that tastes just like Starbucks’ version, using simple ingredients and a blender. Perfect for fall mornings, it turns an ordinary coffee into a special treat in just 5 minutes.

Ingredients

Scale
  • ¼ cup heavy cream
  • 2 tablespoons milk (whole milk preferred)
  • 2 tablespoons pumpkin puree (100% pure, not pie filling)
  • ½ teaspoon vanilla extract (pure)
  • ½ teaspoon pumpkin pie spice
  • 1 tablespoon maple syrup
  • Pinch of salt
  • 1 cup strong brewed coffee (dark roast or espresso)
  • Ice (optional, for iced version)

Instructions

  1. Brew your coffee: Start by brewing a cup of strong coffee or pulling a shot of espresso. If making iced coffee, let the coffee cool slightly while you prepare the foam, or use cold brew. For a warm version, use hot coffee and skip the ice.
  2. Combine the cold foam ingredients: In your blender cup, add ¼ cup heavy cream, 2 tablespoons milk, 2 tablespoons pumpkin puree, ½ teaspoon vanilla extract, ½ teaspoon pumpkin pie spice, 1 tablespoon maple syrup, and a tiny pinch of salt. Ensure the pumpkin puree is smooth.
  3. Blend until thick and frothy: Blend on medium-high speed for 30-45 seconds until the mixture is thick, creamy, and doubled in volume. Stop when it looks like a thick milkshake consistency.
  4. Assemble your drink: Fill a glass with ice if making an iced version. Pour your brewed coffee over the ice, leaving about an inch of space at the top. For a hot version, pour hot coffee into a mug.
  5. Top with cold foam: Gently spoon the cold foam over the back of a spoon onto the coffee to help it float. Use all of the foam to create a thick layer.
  6. Finish with a sprinkle of spice: Dust the top with extra pumpkin pie spice or cinnamon for presentation.
  7. Serve immediately: Enjoy right away. Stir the foam into the coffee or sip through the foam layer.

Notes

Use cold ingredients straight from the fridge for best foam. Do not over-blend (30-45 seconds max) to avoid turning the cream into butter. The cold foam does not store well; make fresh each time. For a dairy-free version, use full-fat coconut cream or barista-style oat milk. Adjust sweetness to taste by adding more or less maple syrup.

Nutrition

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

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