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Best Easy Pumpkin Cream Cold Foam Iced Coffee Recipe

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This copycat Starbucks pumpkin cream cold foam iced coffee is quick, easy, and tastes exactly like the real thing—maybe even better. Made with simple ingredients and a secret technique for thick, stable foam, it saves you money and a trip through the drive-thru.

Ingredients

Scale
  • Brewed coffee, cooled to room temperature (use your favorite medium or dark roast, I prefer a Colombian blend for its smooth finish)
  • Ice cubes (enough to fill your glass)
  • 2 tablespoons heavy cream, cold (this is non-negotiable for the thickest foam, do not use half-and-half)
  • 1 tablespoon whole milk, cold (2% works too, but whole milk gives a richer texture)
  • 1 tablespoon pumpkin puree (canned is fine, just make sure it’s 100% pumpkin, not pumpkin pie filling)
  • 1 tablespoon vanilla syrup (homemade or store-bought, I use Torani brand because it’s consistent)
  • 1/4 teaspoon pumpkin pie spice (a blend of cinnamon, nutmeg, ginger, and cloves)
  • 1 teaspoon granulated sugar (or your preferred sweetener, like maple syrup or monk fruit)

Instructions

  1. Brew your coffee and let it cool to room temperature. You can do this the night before and keep it in the fridge.
  2. Fill your glass with ice cubes all the way to the top.
  3. Pour the cooled coffee over the ice, filling the glass about three-quarters full. Leave room at the top for the cold foam.
  4. In a small bowl, combine 2 tablespoons of cold heavy cream, 1 tablespoon of cold whole milk, 1 tablespoon of pumpkin puree, 1 tablespoon of vanilla syrup, 1/4 teaspoon of pumpkin pie spice, and 1 teaspoon of granulated sugar. Whisk gently to combine.
  5. Using your milk frother, blend the mixture for about 20-30 seconds, until it becomes thick and frothy. It should look like a soft, pillowy cloud. If it looks liquidy, keep frothing for another 10 seconds.
  6. Immediately pour the cold foam over the back of a spoon onto the top of your iced coffee. This technique helps the foam sit on top instead of sinking into the coffee.
  7. Sprinkle a pinch of pumpkin pie spice on top for garnish. Serve immediately with a straw.

Notes

Chill the heavy cream for at least 15 minutes before frothing for a thicker, more stable foam. Pour the foam over the back of a spoon to keep it from sinking. Do not over-froth or it will turn into butter. Serve immediately; the foam does not store well.

Nutrition

Keywords: pumpkin cream cold foam, iced coffee, Starbucks copycat, fall coffee, pumpkin spice, cold foam recipe

Find it online: https://bakebeam.com/best-easy-pumpkin-cream-cold-foam-iced-coffee-recipe/