Celebrate fall with this Pumpkin Cream Cold Brew Recipe, an iced coffee that will have you enjoying pumpkin spice foam all season long. It’s a choose-your-own milk frother adventure that tastes just like Starbucks right at home!
Why you’ll love this pumpkin cream cold brew
Celebrates the flavors of fall! If you’re not already on the pumpkin drinks at Starbucks bandwagon, this recipe will get you there. I like to think of it as autumn in a cup, with just the right amount of pumpkin notes, sweet cream, warming spices, and the satisfyingly smooth-not-bitter cold brew.
Easily adaptable! We tested the cold foam using three – yes, three! – different milk frother methods and each one did not disappoint. Although there was a clear winner (keep reading to learn more!), we liked the fact that Starbucks pumpkin cream could still be enjoyed at home without fancy equipment or a specialized kitchen gadget.
Personalize it to your taste buds! If you’re a coffee aficionado like us, we understand everyone has their own preference to their coffee beverage of choice. That’s what makes this recipe all the more fun. Don’t like vanilla? Use simple syrup. Want more spices? Sprinkle them in. Crave more foam? Double the recipe. Test and tinker with the recipe to suit your needs.
Ingredients for copycat Starbucks pumpkin cream cold brew
- Heavy cream
- Pumpkin puree
- Vanilla syrup
- Cold brew
- Pumpkin spice
How to make pumpkin spice cold brew
- Make the pumpkin foam: In a small bowl, mix together heavy cream, pumpkin puree, and vanilla syrup. With a hand electric frother whip together foam ingredients for 1.5-2 minutes, or until foam is creamy and frothy.
- Pour over iced coffee: Fill a glass with crushed ice, add in cold brew and 1 tsp of vanilla syrup. Stir together until combined. Top cold brew off with foam mixture.
- Sprinkle and enjoy: Sift a light dusting of pumpkin spice over the top of the foam before serving.
How to make cold foam for coffee
- Hand electric frother: The handheld milk frother was most like the Starbucks recipe and very velvety and frothy. I highly recommend investing in a rechargeable milk frother (only $20 on Amazon!) if you are a serious cold foam coffee drinker.
- Blender: This is the fastest method and works best if your making more than one pumpkin cold brew since a higher volume of cream blends much more easily than a small amount. Take use of the blender when enjoying an afternoon cold brew with friends!
- Whisking by hand: This is a great option for those whole still want to enjoy the luxury of cold foam without all the fancy equipment. All you need is a little bit of elbow grease to get the lift and fluff of a blended cold foam.
Pumpkin cream nutrition facts
I know a lot of you are curious about the Starbucks nutrition facts, which you can read all about here. They use both heavy cream and whole milk, but we liked the homemade version with all heavy cream. (Fun Fact: Skim milk actually froths up to make the best foam, but we liked the richer and velvety texture of whipped heavy cream.)
I took some hints from Starbucks and used a bottled vanilla syrup in both the foam and iced coffee, but you can also substitute with just regular simple syrup instead. I wouldn’t use granulated sugar in its place, as the granules won’t dissolve into the cold beverage.
Pumpkin foam FAQ
Cold brew is the go-to, but feel free to use a stronger blend of at-home brewed coffee diluted with ice, regular iced coffee or even nitro cold brew. I have found Stok to be the best store bought cold brew that’s widely available, but you can of course make your own!
Believe it or not, skim milk actually foams up the best, but we wanted to stick as close to the Starbucks recipe as possible, so we opted for heavy cream. Richer, creamier and all the more luxurious in texture.
I believe it’s best made just before serving.
Looking for more pumpkin recipes? Check these out!
- Pumpkin Spice Dalgona Coffee
- Easy Pumpkin Overnight Oats
- Pumpkin Spice French Toast
- Pumpkin Latte Bar
- Brown Butter Buttercream Pumpkin Loaf
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!Print
Celebrate the fall season with this Pumpkin Cream Cold Brew recipe, an iced coffee that will have you enjoying pumpkin spice foam all season long. It’s a choose-your-own milk frother adventure that tastes just like Starbucks right at home!
For pumpkin cold foam:
4 tbsp heavy cream
2 tbsp pumpkin puree
1 tsp vanilla syrup
For cold brew:
6 oz cold brew
1 tsp vanilla syrup
Pumpkin Spice, for topping
- Froth pumpkin cold foam. In a small bowl, mix together heavy cream, pumpkin puree, and vanilla syrup. With a hand electric frother, whip together foam ingredients for 1.5-2 minutes, or until foam is creamy and frothy.
- Pour over iced coffee. Fill a glass with crushed ice, add in cold brew and vanilla syrup. Stir together until combined. Top cold brew off with foam mixture.
- Enjoy! Sift a light dusting of pumpkin spice over the top of the foam before serving.
Blending the foam: Add the heavy cream, pumpkin puree, and vanilla syrup to a blender and blend on high for 30-60 seconds or until fluffy. Works great when you want to double or triple the recipe!
Whisking the foam by hand: Add the heavy cream, pumpkin puree, and vanilla syrup to a medium bowl and whisk together for 2-3 minutes, or until foamy and creamy.
Keywords: iced coffee, pumpkin puree, fall