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Easy Copycat Starbucks Pumpkin Cream Cold Foam Coffee

copycat starbucks pumpkin cream cold foam coffee - featured image
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Creamy, spiced, sweet, and ridiculously simple to throw together. No special syrups, no barista training, no running out to the store for weird ingredients. Just real cream, real pumpkin, and real coffee that tastes like autumn in a glass.

Ingredients

Scale
  • ½ cup cold heavy cream
  • 2 tablespoons pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 tablespoons vanilla syrup (or 1 tablespoon vanilla extract + 1 tablespoon maple syrup)
  • ½ teaspoon pumpkin pie spice
  • 1 tiny pinch of salt
  • 1 cup strong brewed coffee (dark roast, cooled slightly)
  • ½ cup milk of choice (oat milk, whole milk, or almond milk)
  • 1 handful ice
  • 1 tablespoon brown sugar or maple syrup (optional, for extra sweetness)

Instructions

  1. Brew your coffee: Make a strong cup of dark roast coffee and let it cool for 1-2 minutes. If using cold brew, skip this step.
  2. Make the cold foam base: In a small bowl or jar, combine ½ cup cold heavy cream, 2 tablespoons pumpkin puree, 2 tablespoons vanilla syrup, ½ teaspoon pumpkin pie spice, and a tiny pinch of salt. Stir gently to break up the pumpkin puree until smooth.
  3. Froth the mixture: Use a handheld frother to whip the cream mixture until thick and fluffy, with soft peaks (about 1-2 minutes). Do not over-whip.
  4. Assemble the glass: Fill a tall glass with ice. Pour in ½ cup milk, then slowly pour the cooled coffee over the milk, leaving about 1 inch of space at the top.
  5. Top with cold foam: Spoon or pour the pumpkin cream foam over the coffee. Do not stir yet.
  6. Finish with a sprinkle: Dust the top with extra pumpkin pie spice or cinnamon.
  7. Serve immediately: Drink right away for best texture. Stir gently if desired.

Notes

Use cold heavy cream (at least 36% milk fat) for best foam. Do not use pumpkin pie filling. A tiny pinch of salt balances sweetness and enhances flavor. Coffee should be warm, not hot, to avoid melting ice too quickly. Over-whipping cream will turn it into butter; stop at soft peaks. For dairy-free, use full-fat coconut cream. Leftover foam can be stored in an airtight container in the fridge for up to 24 hours and re-whipped briefly.

Nutrition

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

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