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Best Pumpkin Cream Cold Foam Coffee Recipe (Easy Copycat)

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This copycat pumpkin cream cold foam coffee is a quick and easy fall drink that balances real pumpkin flavor, warm spices, and velvety cold foam. Made with simple pantry ingredients, it comes together in under 5 minutes and rivals any coffee shop version.

Ingredients

Scale
  • 2 tablespoons heavy cream
  • 2 tablespoons whole milk
  • 1 tablespoon pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 tablespoon maple syrup (or honey, or brown sugar simple syrup)
  • 1/4 teaspoon pumpkin pie spice (plus extra for garnish)
  • 1/4 teaspoon vanilla extract
  • 1 cup strong brewed coffee (cold brew or espresso works too)
  • Ice cubes
  • 2 tablespoons milk or cream (optional, for a creamier coffee base)

Instructions

  1. Brew your coffee first. Make about 1 cup of strong coffee and let it cool slightly while you prepare the foam. If using cold brew, skip this step and just pour it over ice.
  2. Combine the cold foam ingredients. In a small bowl or measuring cup, add 2 tablespoons heavy cream, 2 tablespoons whole milk, 1 tablespoon pumpkin puree, 1 tablespoon maple syrup, 1/4 teaspoon pumpkin pie spice, and 1/4 teaspoon vanilla extract. Whisk gently with a spoon to break up the pumpkin puree.
  3. Froth until thick and creamy. Using a milk frother, blend the mixture for about 20-30 seconds until it becomes thick and doubles in volume. It should have a consistency similar to melted soft serve.
  4. Prepare your coffee glass. Fill your glass with ice cubes. Pour the brewed coffee (or cold brew) over the ice, leaving about an inch of space at the top for the foam. If you like a creamier base, add 2 tablespoons of milk or cream to the coffee before the ice.
  5. Add the pumpkin cream foam. Pour the foam slowly over the back of a spoon held just above the coffee surface to help it float on top.
  6. Garnish and serve. Sprinkle a tiny pinch of pumpkin pie spice on top. Serve immediately with a straw.

Notes

For best results, ensure all cream mixture ingredients are cold before frothing. Do not over-froth; stop when it reaches soft-serve consistency. If using canned pumpkin, strain through a fine-mesh sieve to remove fibrous bits for a smoother foam. The foam mixture can be stored in the fridge for up to 3 days; re-froth for 10 seconds before using.

Nutrition

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

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