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Easy Homemade Pumpkin Cold Foam Coffee Copycat

pumpkin cold foam coffee - featured image
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This homemade pumpkin cold foam coffee is a quick and easy Starbucks copycat that uses simple ingredients like heavy cream, pumpkin puree, and maple syrup. It’s creamy, spiced, and perfect for fall mornings.

Ingredients

Scale
  • 2 tablespoons (30 ml) heavy cream
  • 2 tablespoons (30 ml) whole milk
  • 1 tablespoon (15 ml) pumpkin puree (100% pumpkin)
  • 1 tablespoon (15 ml) maple syrup
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1/4 teaspoon (1.25 ml) pumpkin pie spice
  • 1 cup (240 ml) cold brew coffee
  • Ice as needed
  • Optional: milk or cream for coffee base

Instructions

  1. Make your cold brew (or grab store-bought). If making your own, combine 1 cup coarsely ground coffee with 4 cups cold water in a jar. Steep in the fridge for 12-24 hours. Strain through a fine-mesh sieve or coffee filter. Store in the fridge for up to a week.
  2. Chill your ingredients. Cold cream and milk foam better. If forgotten, put cream and milk in the freezer for 5 minutes before blending.
  3. Combine cold foam ingredients in a blender: 2 tablespoons heavy cream, 2 tablespoons whole milk, 1 tablespoon pumpkin puree, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, and 1/4 teaspoon pumpkin pie spice.
  4. Blend until thick and frothy. Start on low speed and gradually increase to high. Blend for about 30-45 seconds until texture is similar to melted ice cream. If too thin, blend another 10 seconds. If too thick, add a splash of milk.
  5. Fill your glass with plenty of ice.
  6. Pour the cold brew over the ice, filling the glass about 3/4 full. Add a splash of milk if desired.
  7. Spoon the cold foam on top of the coffee, pouring gently over the back of a spoon to create layers.
  8. Optional: Sprinkle extra pumpkin pie spice on top.
  9. Serve immediately. Cold foam starts to separate after about 10 minutes.

Notes

Use cold ingredients for best foam. Don’t over-blend or it turns into butter. Cold foam is best fresh; store leftovers in fridge for up to 2 days and re-blend before using. For dairy-free, use full-fat coconut cream and oat milk.

Nutrition

Keywords: pumpkin cold foam, Starbucks copycat, pumpkin coffee, fall coffee, cold brew, pumpkin spice

Find it online: https://novanosh.com/easy-homemade-pumpkin-cold-foam-coffee-copycat/