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!
Servings: 4 servings
Calories: 183kcal
Equipment
- Blender
Ingredients
For the Pumpkin Cream Cold Foam:
- 1 cup heavy whipping cream
- ½ cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 3 tablespoons pumpkin puree
- 2 teaspoons pumpkin pie spice
For the Cold Brew Coffee with Cold Foam:
- 8 ounce Cold Brew Coffee
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 Pumpkin Cold Foam:
- Add the cold brew coffee to a glass filled with ice. (For a sweeter coffee, feel free to add a splash of pumpkin spice simple syrup or vanilla simple syrup, if desired.)
- In a NutriBullet (or other blender) pulse ¼ - ½ cup (depending on how much cold foam you would like) of the pumpkin cream for just a few 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.
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