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4.54 from 162 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: 4 servings
Calories: 183kcal

Equipment

  • Blender

Ingredients

For the Pumpkin Cream:

  • 1 cup heavy whipping cream
  • ½ cup sweetened condensed milk
  • 2 teaspoon vanilla extract
  • 3 tablespoon pumpkin puree
  • 2 teaspoon 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.

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