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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 than 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!).
To make cold brew coffee at home
- 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!
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 container, 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!)
Watch the recipe video!
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 tablespoon 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 - ½ cup (depending on how much cold foam you would like) 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!)
- A whisk or hand-held milk frother will also work to whip the cold foam, if desired.
- 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.
Bailea says
This recipe is absolutely delicious and it taste way better than starbucks and you can make may more for how much you would be spending at starbucks. I made a Pumpkin cold foam Chai latte and it was absolutely amazing! Highly recommend this recipe for anyone looking for a dupe!
Justin says
Delicious, and good enough that I don’t need Starbucks! I would cut down to maybe 1.5 tsp on the pumpkin pie spice, there’s always like a soggy puddle of it at the bottom of my cup. Also, make sure to not over whip it! I had a decent foam, whipped it a bit more and it was perfect. I couldn’t just stop there though and whipped it a few seconds longer to see if I could get it just a bit fluffier, it did the opposite and became more liquidy.
Amanda Gajdosik says
Hi Justin,
Yes! That can happen! Many other reviewers have commented the same. Over-whipping will turn the lovely foam back into a liquid. Isn't science crazy!
Thanks for rating!
Amanda
C says
This is my favorite pumpkin cold foam recipe by far. I've been making it for two years now, and it never disappoints. Since I make about one batch every week and a half in the fall, I've started buying a can of pumpkin puree and freezing it in tablespoon portions so I never run out if a craving hits.
I shared the recipe with a friend who's vegan and gluten free last year, and together we've started making it with coconut sweetened condensed milk (available in the baking isle at whole foods). I love the added coconut flavor. He uses oat whipped cream as well, though I don't like the texture of that as much as dairy whipping cream. No matter how you make it, this recipe is delicious and has saved me so much money in the long haul.
Amanda Gajdosik says
Hi C!
I love how you adapted this to work for you and your vegan friend! Thanks for rating and reviewing 🙂
Happy pumpkin season!
Amanda
Ls says
Didn’t work for me. Followed instructions exactly and my mixture didn’t foam.
Amanda Gajdosik says
Hi Lena,
I'm sorry you had trouble with this recipe. Through hundreds of recipes and reviews, other readers have found that if you whip this mixture too long, it can actually re-liquify! Who knew?! Apparently heavy cream can only handle so much! I do hope you try again, but of course I understand if you don't want to! (This does make a delicious coffee creamer as well, tho!)
Thanks,
Amanda
Rhonda says
I didn’t have sweetened condensed milk so I just used my French Vanilla syrup to add sweetness. Worked perfectly. This is so yummy. Better than Starbucks.
Jenny says
I also don’t have condensed milk typically on hand but do keep vanilla syrup. Did you just eliminate that from the recipe and keep the rest the same? And how much syrup you use? TYIA!!
Steph says
The amount of money you just saved me is astronomical. This tastes delicious!!!! I know exactly what I'm drinking without any weird additives, and it saves me the extra cost from Starbucks. I am going to be making this year round! I couldn't quite get it to froth up like in the pictures, but it tastes so good I don't mind.
Amanda Gajdosik says
Hi Steph!
Happy to help you during pumpkin season! Be sure to check out my other cold foam recipes, too! The peppermint mocha one is beyond amazing!
Thanks,
Amanda
Anna says
This is delicious, but I’m not getting “183 calories”, I’m getting over 300 when divided into 4 servings? A cup of heavy whipping cream alone is around 800 calories.
Amanda Gajdosik says
Hi Anna,
To calculate nutrition facts I use the program that is included with my recipe card, I don't manually create them. So, if the nutrition info is incorrect (and I'll double check on it!), it would be an error with the software/program and I can't actually control that because it's all auto-populated.
Thanks,
Amanda
Christina says
I cup of heavy whipping cream has 300 calories. 16 TBS in 1 cup. 50 calories x 16=300