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Foam Cold Brew Coffee (Copycat Starbucks Recipe

Foam Cold Brew Coffee (Copycat Starbucks Recipe
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★★★★★

5 from 29 reviews

This Pumpkin Cream Cold Foam Cold Brew Coffee is a delightful copycat of the Starbucks favorite, combining rich cold brew coffee with a creamy, spiced pumpkin foam topping. It’s perfect for autumn and beyond, offering a sweet and smooth coffee experience infused with warm pumpkin pie spices.

Ingredients

Scale

Pumpkin Cream

  • 1 cup heavy whipping cream
  • ½ cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 3 tablespoons pumpkin puree
  • 2 teaspoons pumpkin pie spice

Cold Brew Coffee

  • 8 ounces Cold Brew Coffee
  • Ice cubes as needed
  • Optional: splash of pumpkin spice simple syrup or vanilla simple syrup for sweetness

Instructions

  1. Prepare the Pumpkin Cream: In a mixing bowl, whisk together the heavy whipping cream, sweetened condensed milk, and vanilla extract until well combined. Next, whisk in the pumpkin puree and pumpkin pie spice until the mixture is smooth and consistent. Cover the bowl and refrigerate the pumpkin cream until ready to use, allowing the flavors to meld.
  2. Assemble the Cold Brew Coffee: Fill a glass with ice cubes and pour 8 ounces of cold brew coffee over the ice. If you prefer a sweeter coffee, add a splash of pumpkin spice simple syrup or vanilla simple syrup at this stage and stir gently.
  3. Create the Pumpkin Cream Cold Foam: Using a NutriBullet, blender, or a handheld frother, pulse ¼ to ½ cup of the refrigerated pumpkin cream for just a few seconds. The goal is to achieve a fluffy, thick foam that will sit atop the coffee perfectly.
  4. Top and Serve: Spoon the freshly made pumpkin cream cold foam over the iced cold brew coffee. Garnish with a light sprinkle of additional pumpkin pie spice if desired. Serve immediately and enjoy the rich, creamy, spiced flavors.

Notes

  • The quantity of cold foam can be adjusted to taste by using more or less pumpkin cream when frothing.
  • Using sweetened condensed milk adds sweetness and creaminess; adjust sugar levels by adding pumpkin spice or vanilla simple syrup as preferred.
  • For a dairy-free version, try substituting the heavy whipping cream with a coconut cream alternative and use a dairy-free sweetened condensed milk substitute.
  • Make the pumpkin cream ahead of time and store in the refrigerator for up to 2 days for quick coffee assembly in the morning.
  • To make pumpkin spice simple syrup, combine equal parts sugar and water with pumpkin pie spice, heat until dissolved, then cool before use.

Nutrition

Keywords: Pumpkin Cream Cold Foam, Cold Brew Coffee, Pumpkin Coffee, Starbucks Copycat, Fall Coffee Recipe, Pumpkin Spice Cold Foam

Find it online: https://nataliereeve.com/foam-cold-brew-coffee-copycat-starbucks-recipe/