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Easy Copycat Starbucks Pumpkin Cream Cold Foam Iced Coffee

copycat starbucks pumpkin cream cold foam iced coffee - featured image
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This Easy Copycat Starbucks Pumpkin Cream Cold Foam Iced Coffee is a quick, simple recipe that tastes like autumn in a glass. It’s a small, quiet victory over convenience, made with simple ingredients in about five minutes.

Ingredients

Scale
  • 2 tablespoons (30 ml) heavy cream
  • 2 tablespoons (30 ml) whole milk
  • 1 tablespoon (15 ml) pumpkin puree (100% pure pumpkin)
  • 1 to 2 teaspoons (5–10 ml) maple syrup (pure maple syrup)
  • 1/4 teaspoon (1 ml) vanilla extract
  • 1/4 teaspoon (1 gram) pumpkin pie spice
  • 1 cup (240 ml) strong brewed coffee (cold brew or chilled double-strength coffee)
  • Ice cubes (enough to fill a glass)

Instructions

  1. Brew your coffee and chill it. If using cold brew, you’re ahead. If brewing hot coffee, make it double-strength and let it cool completely. You need about 1 cup (240 ml) of cold, strong coffee.
  2. Fill your glass with ice. Pack it full to keep everything cold and prevent the foam from melting too quickly. Use about 1 1/2 cups of ice cubes.
  3. Pour the chilled coffee over the ice. Leave about an inch of space at the top for the foam.
  4. Make the cold foam. In a small bowl or jar, combine the heavy cream, whole milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Use a milk frother to blend and aerate the mixture for about 30 to 45 seconds until thick and frothy.
  5. Let the foam rest for 1 minute to stabilize the bubbles.
  6. Spoon or pour the foam over the coffee. Use a spoon to gently layer the foam on top, or pour slowly over the back of the spoon.
  7. Optional: Dust with extra pumpkin pie spice on top.
  8. Serve immediately. Enjoy with a straw for the best coffee-and-foam combo in every sip.

Notes

Use cold coffee to prevent the foam from melting. For dairy-free, substitute heavy cream with full-fat canned coconut cream and whole milk with unsweetened oat milk. For a lower-sugar option, use sugar-free vanilla syrup instead of maple syrup. The foam is best fresh; store leftover foam in an airtight container in the fridge for up to 2 days and re-froth before using.

Nutrition

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

Find it online: https://platebelle.com/easy-copycat-starbucks-pumpkin-cream-cold-foam-iced-coffee/