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
- Make the base. Whisk together the whipping cream, sweetened condensed milk, and vanilla extract. Tada! This is the base recipe for Starbucks sweet cream.
- Add the pumpkin puree and pumpkin pie spice. This is what takes it up an autumnal notch and makes it pumpkin cream!
- 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!
Make the sweet cream. Add the pumpkin and spices. Make the pumpkin cream 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!)
Pumpkin Cream Cold Foam Cold Brew (Copycat Starbucks Recipe)
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.
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.
I had to leave a comment because this is SO good and spot on! Thank you! I've been obsessed with it at Starbucks and I'm so happy to have an at home alternative <3
Oh Veronica that makes me so happy to hear! Thank you! <3
Hi! I made double the batch, how long is it good for in the fridge?
Hi Evelyn! I've kept it for up to a week in the fridge. The biggest factor is how fresh the heavy cream you're using is. If it's about to expire or has previously been opened for awhile, I wouldn't keep it longer than a few days. But, if it's newly opened and the expiration date is ways away, you should be able to keep it for at least a week!
Hello! Do you think this would work with a dairy-free heavy whipping cream alternative?
Hi Madison! I'm not sure, as I've never tried it. If the dairy free version is reliable in whipping up to beautiful fluffy, thickness, I would imagine so. If you try it, please do let me know how it works out!
Hi, I don't have gelatin... Could I use anything else?
Hi, I'm sorry but this recipe doesn't even call for gelatin so I'm not sure how I can help you? Was it perhaps a different ingredient you don't have for this cold foam recipe?