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Copycat Starbucks Pumpkin Spice Cold Foam Iced Coffee: Easy Homemade Recipe

Copycat Starbucks Pumpkin Spice Cold Foam Iced Coffee - featured image
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Recreate the iconic Starbucks Pumpkin Spice Cold Foam Iced Coffee at home with this easy recipe. Silky, spiced cold foam tops strong iced coffee for a delicious fall treat that saves money and tastes amazing.

Ingredients

Scale
  • 1/2 cup water
  • 1/2 cup granulated sugar (or brown sugar)
  • 2 tablespoons pumpkin puree (100% pure pumpkin)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup cold heavy cream (or full-fat coconut cream for dairy-free)
  • 2 tablespoons pumpkin spice syrup (from above)
  • 1/4 teaspoon vanilla extract
  • Pinch of cinnamon (for garnish)
  • 1 cup strong brewed coffee (cooled completely)
  • 1/2 cup milk (whole milk or oat milk)
  • Ice cubes
  • 1–2 tablespoons pumpkin spice syrup (adjust to taste)

Instructions

  1. Make the pumpkin spice syrup: In a small saucepan, combine water, sugar, pumpkin puree, pumpkin pie spice, and salt. Whisk over medium heat and bring to a gentle simmer. Cook for 3-4 minutes, whisking occasionally, until sugar dissolves and mixture thickens slightly. Remove from heat and stir in vanilla extract.
  2. Strain the syrup: Pour through a fine-mesh strainer into a heat-safe bowl or jar to remove pumpkin bits. Let cool completely (about 15-20 minutes at room temperature or in the fridge). Extra syrup keeps in the fridge for up to two weeks.
  3. Brew and cool your coffee: Brew 1 cup of strong coffee (2 tablespoons ground coffee per cup of water). Let cool to room temperature, or pour over ice to chill faster.
  4. Make the cold foam: In a blender or tall jar, combine cold heavy cream, 2 tablespoons cooled pumpkin spice syrup, and vanilla extract. Blend on high for 30-45 seconds until thick and fluffy (soft peaks). Do not over-blend. If using a handheld frother, froth for about 60 seconds.
  5. Assemble the drink: Fill a tall glass with ice cubes. Pour in cooled coffee, then add milk. Stir in 1-2 tablespoons pumpkin spice syrup to taste.
  6. Top with cold foam: Gently spoon or pour cold foam over the iced coffee. Do not stir. Sprinkle with cinnamon.
  7. Serve immediately: Enjoy with a straw. Cold foam will start to dissipate after about 10 minutes.

Notes

For best cold foam, use very cold heavy cream and chill the blender jar if possible. Do not over-blend the foam—stop when soft peaks form. Make cold foam right before serving as it deflates after 10-15 minutes. The syrup can be stored in the fridge for up to two weeks and also works in hot coffee.

Nutrition

Keywords: pumpkin spice, cold foam, iced coffee, copycat Starbucks, fall coffee, homemade coffee drink

Find it online: https://sunnysavory.com/copycat-starbucks-pumpkin-spice-cold-foam-iced-coffee-easy-homemade-recipe/