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Pumpkin Cream Cold Foam Cold Brew (Copycat Starbucks Recipe)

Delicious cold brew coffee combines with an easy homemade cold foam recipe and the flavors of pumpkin spice in this delicious morning drink!

  • Total Time: 5 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup heavy whipping cream
  • ½ cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 3 tablespoons pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 8 ounce Cold Brew Coffee

Instructions

  1. Whisk together the whipping cream, sweetened condensed milk, and vanilla. Whisk in the pumpkin puree and pumpkin pie spice until smooth. Cover and place in refrigerator until ready to use.
  2. Add the cold brew coffee to a glass filled with ice. (For a sweeter coffee, feel free to add a splash of pumpkin spice simple syrup or vanilla simple syrup, if desired.)
  3. In a NutriBullet (or other blender) pulse ¼ – ½ cup (depending on how much cold foam you would like) of the pumpkin cream for just a few seconds, or until fluffy and thick. Voila! Pumpkin Cream Cold Foam.
  4. Top the iced coffee with the pumpkin cream cold foam and sprinkle with additional pumpkin pie spice, if desired.

Notes

For best results, use cold ingredients to help the foam thicken properly. Don’t over-blend the cream mixture as it can become liquidy instead of foamy. Store any leftover pumpkin cream in the refrigerator for up to 3 days.

  • Author: Amanda Gajdosik
  • Prep Time: 5 mins
  • Method: Drinks
  • Cuisine: American

Nutrition

  • Calories: 183
  • Sugar: 6
  • Sodium: 33
  • Fat: 16
  • Saturated Fat: 10
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 8
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 59