Pumpkin Cream Cold Foam Cold Brew Coffee (Copycat Starbucks Recipe)

It’s time for a new contender in the “Perfect Fall Coffee” category. Enter: Pumpkin Cream Cold Foam Cold Brew! Delicious cold brew coffee combines with an easy homemade cold foam recipe and the flavors of pumpkin spice in this delicious autumn drink!

Is there anything more perfect that the first signs of pumpkin flavored treats at the beginning of autumn? I think not! And now, thanks to this recipe, you’ll be able to add another one to your list of favorites!

Reasons to love this recipe:

• It’s easy. If you can access a spoon and a whisk, you can make it!
• It uses real pumpkin! No fake flavorings, chemicals, or additives. Just real pumpkin puree and quality spices!
• It’s cheaper than the drive thru. An entire batch of cold brew coffee with pumpkin cold foam costs about what three trips to Starbucks would. I’m all about saving that money to buy fall scented candles right now!
• This recipe starts with my perfect homemade cold brew coffee. Then the homemade cold foam from that same exact recipe is given a dose of real pumpkin puree and pumpkin spice to make all your basic girl dreams come true! It’s so easy, you’ll feel like a seasoned Starbucks barista after the first sip.

What is cold brew coffee?

If you didn’t know, cold brew coffee is coffee that is brewed with cold water. It is a lengthy, but simple, process that leads to a smoother, less acidic brew that’s perfect over ice (but can also be heated up and served warm!). Combine ground coffee with water in a 1 ounce to 1 cup ratio (for example: 3 ounces of ground coffee to 3 cups of cold water), stir, and let steep overnight. Then, after at least 12 hours, strain the brew and store in the fridge until ready to use. It's that easy! It’s also that much more concentrated than regular coffee. I recommend mixing with a bit of water before drinking. Find a full and in-depth recipe for it right here.

How to make Pumpkin Cream Cold Foam at home

1. Make the base. Whisk together the whipping cream, sweetened condensed milk, and vanilla extract. Tada! This is the base recipe for Starbucks sweet cream.
2. Add the pumpkin puree and pumpkin pie spice. This is what takes it up an autumnal notch and makes it pumpkin cream!
3. Whip the cream. In a NutriBullet or Ninja Blender or any other blender you have at home. This turns the pumpkin cream into cold foam!

From there, it's just a matter of adding this homemade version of pumpkin cream to cold brew coffee and enjoying every delicious sip!

Storing leftover sweetened condensed milk

This recipe only calls for ½ cup of sweetened condensed milk. That’s a little less than half of a standard 12 ounce can. Now, the recipe could easily be doubled to accommodate the use of a full can (or the desire to make pumpkin spice iced coffee twice a day for two weeks – no judgement). Or! The leftover sweetened condensed milk can be frozen! Yes! Simply pour the leftovers in a freezer-safe ziptop bag, label it, and freeze for up to six months. It’s important to note: the condensed milk will not freeze totally solid due to the high sugar content, but it is still preserved!

Now you’re ready to enjoy pumpkin cream cold brew. No Starbucks required!

Other great pumpkin recipes

• Soft Pumpkin Cookies with Maple Glaze
• Pumpkin Pie Cheesecake Dip
• Pumpkin Sourdough Waffles
• Homemade Dog Biscuits (because our furry friends deserve treats, too!)

Print Recipe

4.27 from 67 votes

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!

Prep Time5 mins

Total Time5 mins

Course: Drinks

Cuisine: American

Keyword: Coffee, Drink, Pumpkin

Servings: 1 serving (easily multiplied)

Calories: 183kcal

Equipment

• Blender

Ingredients

For the Pumpkin Cream:

• 1 cup heavy whipping cream
• ½ cup sweetened condensed milk
• 2 tsp. vanilla extract
• 3 TBSP pumpkin puree
• 2 tsp. pumpkin pie spice

For the Cold Brew Coffee with Cold Foam:

• 1 cup cold brew coffee concentrate
• ¼ cup water

Instructions

For the Pumpkin Cream:

• 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.

For the Cold Brew Coffee with Cold Foam:

• In a glass filled halfway with ice, add the cold brew coffee concentrate and water, stirring to combine.
• In a NutriBullet (or other blender) pulse ¼ cup of the pumpkin cream for 10 – 12 seconds, or until fluffy and thick. Voila! Pumpkin Cream Cold Foam.
• Top the iced coffee with the pumpkin cream cold foam and sprinkle with additional pumpkin pie spice, if desired.

Video

Notes

• The Pumpkin Cream can be mixed into coffee (cold brew or regular) just like regular coffee creamer, if desired. (And if you don't want to futz with a blender!)
• Leftover Pumpkin Cream can be stored in the fridge, covered, for up to one week.
• Leftover Cold Brew Coffee will keep in the fridge for up to one month.

Nutrition

Serving: 0.25cup | Calories: 183kcal | Carbohydrates: 8g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 33mg | Potassium: 36mg | Sugar: 6g | Vitamin A: 1762IU | Calcium: 64mg | Iron: 1mg