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Easy Copycat Starbucks Pumpkin Cream Cold Foam Coffee

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This copycat Starbucks pumpkin cream cold foam coffee is a game-changer for your morning routine. It comes together in under five minutes with simple ingredients you probably already have in your kitchen.

Ingredients

Scale
  • 2 tablespoons pumpkin puree
  • 1/4 cup heavy cream
  • 2 tablespoons whole milk
  • 1 tablespoon cottage cheese
  • 1 tablespoon maple syrup
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup strong brewed coffee (chilled or over ice)
  • 1 tablespoon milk or cream (optional)
  • Ice cubes

Instructions

  1. Brew your coffee. Start by brewing 1 cup of strong coffee. You want it about 1.5 times stronger than your usual morning cup. Let it cool to room temperature while you make the foam. If you’re in a rush, pop it in the fridge for 5 minutes.
  2. Combine the foam ingredients. In your blender, add 2 tablespoons pumpkin puree, 1/4 cup heavy cream, 2 tablespoons whole milk, 1 tablespoon cottage cheese, 1 tablespoon maple syrup, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon vanilla extract, and a pinch of salt. Don’t skip the salt—it makes the flavors pop.
  3. Blend until smooth and thick. Blend on high for about 30-45 seconds. The mixture should look like a thick, pourable milkshake. It should be smooth with no lumps of cottage cheese or pumpkin. If it’s too thin, add another tablespoon of cottage cheese and blend again. If it’s too thick, add a splash of milk.
  4. Chill the foam (optional but recommended). Pour the foam into a small bowl and refrigerate for 5-10 minutes. This helps it get extra cold and thick, which makes it sit beautifully on top of the coffee. You can skip this step if you’re in a hurry.
  5. Fill your glass with ice. Fill a tall glass almost to the top with ice cubes. I like using large ice cubes because they melt slower and don’t water down the coffee as fast.
  6. Pour the coffee over the ice. Slowly pour your cooled, strong coffee over the ice, filling the glass about three-quarters full. Leave room for the foam.
  7. Add the pumpkin cream cold foam. Gently spoon or pour the cold foam over the top of the coffee. It should float on top like a thick, creamy cloud. Don’t stir it in—the magic is in the layers.
  8. Garnish and serve. Sprinkle a tiny pinch of pumpkin pie spice or cinnamon on top of the foam. Serve immediately with a straw. The first sip should be through the foam, getting a bit of coffee and cream together.

Notes

Don’t blend the foam for too long; over-blending can turn it into butter. If your coffee is too hot, it will melt the foam instantly. Always let it cool down first. The foam should feel thick and velvety, almost like a soft cloud on your tongue.

Nutrition

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

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