Pumpkin Cold Foam Recipe: Starbucks Copycat

Aug 17

Do you love Starbucks' pumpkin cold foam but want an inexpensive, less sugary option? I'm excited to share a homemade alternative that won't break the bank and is made with healthier ingredients. This pumpkin cold foam recipe is dairy-free and packed with pumpkin flavor. It's the perfect addition to your favorite cold brew, and you can enjoy it guilt-free!

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I have always been obsessed with pumpkin-flavored treats. Anything with pumpkin and I will try it! The only time I couldn't stand the flavor was during my pregnancy. However, now that I'm not pregnant anymore, I find myself craving it again.

The only problem is that buying pumpkin drinks from Starbucks can be pretty expensive, especially if you are returning for more. Not to mention, they are often packed with unnecessary sugar, leaving you feeling lethargic and bloated. I wanted to create my own version of the popular Starbucks pumpkin cream cold foam drink that was lighter, made with simple ingredients, and wouldn't break the bank.

With just a few ingredients that you can easily find at the store, you can make over 20 drinks at home. Plus, my version uses coconut milk instead of heavy cream, making it dairy-free, and I swap out the whipped cream with a frothy oat milk. The pumpkin puree I use is unsweetened and filled with fiber, and I opt for pumpkin pie spice instead of sugary syrups.

This homemade version is healthier and more affordable, and it allows you to customize the sweetness to your preference. You can adjust the amount of maple syrup or even substitute it with agave or honey.

Pumpkin Cold Foam Ingredients

3 tablespoons canned coconut milk, unsweetened
3 tablespoons barista-style oat milk
1 tablespoon canned pure pumpkin purée
1 teaspoon maple syrup
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
Cold brew
Ice cubes

How to Make Starbucks Copycat Pumpkin Cold Foam at Home

Shake the canned coconut milk for 20 seconds to slightly mix the cream and liquid together.

Combine the canned coconut milk, oat milk, pumpkin puree, vanilla extract, maple syrup, and pumpkin pie spice in a mug. Use a handheld milk frother to blend the ingredients until smooth and creamy.

Place the mug in the freezer for 5 minutes to allow the mixture to set.

Fill a glass cup with ice cubes and pour your cold brew over the ice.

Top the cold brew with the creamy pumpkin cold foam that you prepared.

Optional: Sprinkle a little pumpkin pie spice on top for an extra touch of flavor.

Enjoy your homemade Starbucks copycat pumpkin cold foam drink chilled!

Starbucks Version VS My Version

Starbucks Version

Made with cream, milk, pumpkin spice sauce, and vanilla syrup.
The cream is a sweet cream; it's really sweet…
The grande has a whopping 31g of sugar in it.
Nothing wrong with it for a once-in-a-while treat, but if you’re like me & you get obsessed with the same drink and want it over and over again, try my version with less sugar, and it's way more affordable!

Ingredients in Starbucks Cold Foam

Ice
Brewed coffee
Pumpkin cream [vanilla sweet cream (cream, mono and diglycerides, carrageenan)]
Milk
Vanilla syrup (sugar, water, natural flavors, potassium sorbate, citric acid)
Pumpkin spice sauce (sugar, condensed skim milk, pumpkin puree, contains 2% or less of fruit and vegetable juice for color, natural flavors, annatto, salt, potassium sorbate)
Pumpkin spice topping (cinnamon, ginger, nutmeg, and cloves)

Pumpkin Cold Foam: My Version

Made with coconut milk instead of whipping cream, making it dairy free.
It’s lighter with the swap of the oat milk, making it dairy free.
I use a pure pumpkin puree from a can, it’s not sweetened with any other junk. Plus the pumpkin is filled with fiber!
I use pumpkin pie spice vs. pumpkin pie syrup. It's not packed with sugar and contains all simple spices!
You need your favorite cold brew, any kind works!

Ingredients & Swaps

Canned coconut milk: Opt for full-fat, canned coconut milk for a rich flavor. Avoid using a carton of coconut milk as it is watered down. If you want it extra creamy, scoop out the cream from the can and exclude the liquid. You can use heavy whipping cream as an alternative.

Barista-style oat milk: I recommend using oat milk for its frothy nature and resemblance to milk. However, feel free to use any other plant-based milk or regular milk according to your preference.

Canned pure pumpkin puree: Make sure to use canned pumpkin puree instead of pumpkin pie filling, as the latter contains added sugar and dairy. Opt for the pure pumpkin puree for a lighter and healthier version.

Vanilla extract: Use vanilla extract or even vanilla beans for added flavor.

Maple syrup: Add a little high-quality sweetener for some sugar. Adjust the amount according to your taste preferences. You can substitute maple syrup with agave or honey.

Pumpkin pie spice: Use store-bought pumpkin pie spice or make your own by mixing cinnamon, nutmeg, cloves, and ginger.

Storage

I recommend using the cold foam right away. However, if you want to store it, make sure to keep it in an airtight container. You can use a glass jar or a plastic container with a tight-fitting lid.

Consuming the stored foam within 24 hours is best for the best flavor and texture in your cold brew. Also, shake the container well before using the stored foam to ensure it's well-mixed.

FAQ

What is pumpkin cold foam?

Pumpkin cold foam is a creamy, frothy topping that is typically added to cold drinks like iced coffee or cold brew. It's a delicious and fun way to enjoy the flavors of pumpkin spice. The foam is made by blending together ingredients like canned coconut milk, oat milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. It adds a creamy texture and a hint of pumpkin flavor to your favorite cold beverages.

What ingredients are needed to make pumpkin cold foam?

To make my version of pumpkin sweet cream cold foam, you will need coconut milk, barista-style oat milk, canned pure pumpkin purée, maple syrup, pumpkin pie spice, vanilla extract, cold brew coffee, and ice cubes.

How long does it take to prepare pumpkin cold foam?

The total time to prepare pumpkin cold foam is only 10 minutes. By making it at home you are not only saving money, but saving time too!

Can pumpkin cold foam be made with almond milk?

Almond milk is a great dairy-free alternative that adds a creamy texture to your foam. Just replace the barista-style oat milk in the recipe with almond milk. You may need to experiment a bit to find the right consistency, as different almond milk brands can have varying frothing capabilities.

Is pumpkin cold foam vegan-friendly?

Yep! In my recipe, the dairy ingredients have been swapped out for non-dairy alternatives. Canned coconut milk is used instead of whipping cream, and barista-style oat milk is used as a frothy substitute. This makes the cold foam dairy-free and suitable for vegans.

What type of coffee is best to use for pumpkin cold foam?

Cold brew is the best type of coffee for pumpkin cold foam. It has a smooth and bold flavor that pairs perfectly with the creamy and flavorful pumpkin foam. However, you can also use any other type of coffee that you enjoy, such as iced coffee or even hot coffee that has been chilled. The key is to have a strong and robust coffee base to balance out the sweetness of the pumpkin foam.

What can I add to pumpkin cold foam to make it sweeter?

If you want to make your pumpkin cold foam sweeter, you can try adding a few ingredients. One option is to increase the amount of maple syrup you use. Start by adding another teaspoon and then adjust to taste.

Another option is to add a sweetener like agave or honey. Start with a small amount, such as a teaspoon, and adjust as needed. To enhance the sweetness, you can also try adding a flavored syrup, such as vanilla or caramel. Just be mindful of the amount you add to avoid overpowering the pumpkin flavor.