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Easy Copycat Starbucks Pumpkin Cream Cold Foam Recipe

Easy Copycat Starbucks Pumpkin Cream Cold Foam Recipe - featured image
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This easy copycat Starbucks pumpkin cream cold foam recipe is now my little secret weapon. It tastes exactly like the real thing—maybe even better, if I’m being honest—and it costs pennies to make at home.

Ingredients

Scale
  • ¼ cup heavy cream
  • 2 tablespoons whole milk
  • 1 tablespoon pumpkin puree
  • 1 tablespoon vanilla syrup
  • ¼ teaspoon pumpkin pie spice
  • ⅛ teaspoon ground cinnamon
  • Pinch of salt
  • ¼ teaspoon vanilla bean paste (optional)

Instructions

  1. Gather your ingredients and equipment. Make sure your heavy cream and milk are cold.
  2. Combine the wet ingredients. In your small bowl or tall cup, add ¼ cup heavy cream, 2 tablespoons whole milk, and 1 tablespoon vanilla syrup. Give it a quick stir with a spoon to combine.
  3. Mix the pumpkin and spices separately. In a tiny bowl or directly on a spoon, mash together 1 tablespoon pumpkin puree, ¼ teaspoon pumpkin pie spice, ⅛ teaspoon ground cinnamon, and a pinch of salt.
  4. Add the pumpkin mixture to the cream. Spoon the pumpkin-spice paste into the cream mixture and stir gently with a spoon or small whisk until the pumpkin is fully incorporated.
  5. Froth the mixture. Insert your handheld frother into the mixture, keeping it near the bottom of the cup. Turn it on and slowly move it up and down for about 30 to 45 seconds until the mixture doubles in volume and turns into a thick, silky foam with soft peaks.
  6. Prepare your iced coffee. Fill a tall glass with ice cubes. Pour your favorite cold brew or strongly brewed coffee over the ice, leaving about 2 inches of space at the top for the foam.
  7. Pour the cold foam over the coffee. Using a spoon, gently dollop the cold foam onto the surface of your iced coffee, letting it cascade slowly to create a layered effect.
  8. Finish with a dusting of cinnamon. Sprinkle a tiny pinch of pumpkin pie spice or cinnamon on top.
  9. Serve immediately.

Notes

Cold cream froths better than room temperature cream. Don’t over-froth or you’ll end up with butter. Mash the pumpkin with the spices first to avoid clumps. Use a narrow container to prevent splashing. The pumpkin-spice base can be made ahead and stored in the fridge for up to 5 days.

Nutrition

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

Find it online: https://bakebeam.com/easy-copycat-starbucks-pumpkin-cream-cold-foam-recipe/