Pumpkin Spice Cold Foam: Starbucks Copycat Recipe
If you’re anything like me, you’ve probably splurged on Starbucks’ pumpkin cold foam more times than you’d like to admit. It’s delicious, but wow… it adds up fast (and don’t even get me started on the sugar). Don’t get me wrong, I love stopping at coffee shops now and then, but I don’t always want to rely on a coffee chain for my pumpkin fix. That’s why I started making my own at home, and honestly, it’s just as cozy and way easier on the wallet. This pumpkin cream cold brew is dairy-free, full of real pumpkin flavor, and feels like a little sip of fall happiness without the sugar crash.
You might also like: Homemade Pumpkin Spice Chai Latte Recipe
Background Story
I’ve always had a soft spot for anything pumpkin-flavored. If it’s got pumpkin in it, I’ll give it a try! The only time I couldn’t stand the taste was when I was pregnant, funny how that works. But now that I’m past that stage, my pumpkin cravings are back in full force.
The only problem is that my love for pumpkin drinks doesn’t exactly match my budget. As much as I enjoy grabbing one from Starbucks in the fall, the price adds up quickly (and the sugar overload isn’t doing me any favors either). So I decided to come up with my own version that’s lighter, made with simple ingredients, and way more affordable.
Check Out My Cookbook!
Starbucks Version vs. My Version
Starbucks Version
While Starbucks’ Pumpkin Cream Cold Brew is a delicious treat, it contains a lot of added sugars and unnecessary ingredients. Here's a breakdown:
Pumpkin Cream: The cream consists of vanilla sweet cream (cream, milk, and stabilizers), pumpkin spice sauce (sugar, condensed skim milk, pumpkin puree, and color additives), and vanilla syrup. The pumpkin spice topping includes cinnamon, ginger, nutmeg, and cloves.
Sugar Content: A grande packs a substantial 31 grams of sugar, making it quite sweet. This is fine for an occasional treat, but it can be excessive for daily consumption.
Additional Ingredients: The pumpkin cream includes added sugars and preservatives, such as potassium sorbate and citric acid.
My Homemade Version
For my homemade version of Pumpkin Cold Foam, I've made a few swaps to lighten things up:
Coconut Milk: Instead of heavy whipping cream, I use full-fat canned coconut milk for a rich, dairy-free base.
Oat Milk: This adds a frothy texture similar to milk, making it a perfect dairy-free substitute for the barista-style feel.
Canned Pumpkin Puree: Not to be confused with sweetened pumpkin pie filling, canned pumpkin puree offers fiber and real pumpkin flavor without the added sugars. Unlike the Starbucks version, which also contains pumpkin puree, but has added sugar by combining condensed skim milk and sugar in the pumpkin puree, this homemade version keeps it simple and healthier
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, cloves, and ginger provides that pumpkin spice flavor without excessive sweetness.
Jazz's Recommended Products
Glass Coffee Mugs for Iced Coffee
These stylish glass coffee mugs are perfect for enjoying your homemade Pumpkin Cold Foam with cold brew. The set includes bamboo lids and glass straws for an eco-friendly touch.
Electric Frother
This non-slip electric frother is essential for achieving the perfect frothy texture in your homemade Pumpkin Cold Foam. It's versatile and ideal for cappuccinos, lattes, and more.
Handheld Frother
This handheld frother is perfect for creating frothy oat milk or mixing your pumpkin cold foam to perfection. It's durable and includes a stand for convenient storage.
Recipe: 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 coffee
Ice cubes
Directions
Shake the canned coconut milk for 20 seconds to mix the cream and liquid parts.
In a mug, combine coconut milk, oat milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Use a handheld milk frother to blend until smooth.
Place in the freezer for 5 minutes to set.
Fill a glass with ice cubes and pour cold brew coffee over them.
Top with the creamy pumpkin cold foam.
Sprinkle with a dash of pumpkin pie spice.
Enjoy your homemade Pumpkin Cold Foam!
Storage Tip
While best enjoyed immediately, you can store the cold foam in the fridge for a day or two in an airtight container or mason jar and use it to enhance your morning coffee drinks.
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
-
Pumpkin cold foam is a creamy, frothy topping that is typically added to iced 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.
-
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.
-
The total time to prepare pumpkin cold foam is only 10 minutes. By making it at home, you are not only saving money but also saving time!
-
Almond milk is a great dairy-free alternative and can add a nice, subtle flavor to your cold foam. To achieve best results and a frothy texture similar to what you get with oat milk or coconut milk, you may need to experiment with different brands of almond milk, as frothing capabilities can vary. Using a high-speed blender or electric frother can help achieve the desired consistency.
-
Yes! 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.
-
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.
-
If you want to make your pumpkin cold foam sweeter, you can try adding a few ingredients based on personal preference. One option is to increase the amount of pure 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 simple syrup, such as vanilla, caramel, or even pumpkin syrup. However, be mindful of adding simple syrups, as they can quickly increase the sugar content of cold brew.
-
You can use whole milk, soy milk, oat milk, or any other non-dairy milk you love. I like oat milk for the frothiness, but if you’re after a creamier texture, whole milk or even homemade oat milk works beautifully. Pick your favorite milk and enjoy the pumpkin cold foam just the way you like it.
-
Absolutely! The recipe includes a creamy pumpkin cold foam, but if you prefer, you can swap it for a dollop of whipped cream instead.
Creating your own Pumpkin Cold Foam at home is such a fun way to celebrate pumpkin spice season. Instead of spending on a Starbucks pumpkin spice latte or other Starbucks drinks, you can whip up this homemade pumpkin spice latte–inspired foam right in your kitchen. It’s lighter on sugar, dairy-free, and made with real pumpkin puree and vanilla that you can grab at your local grocery store. Plus, you still get that cozy fall flavor without leaving home or paying coffee shop prices.
It’s the kind of fall beverage you’ll want to make on repeat during this time of year, perfect for your morning cup of coffee or to serve at fall gatherings with friends. I hope you enjoy making and savoring this delightful treat as much as I do. Let me know what you think of this recipe in the comments below!
I hope you enjoy making and savoring this delightful treat as much as I do. Let me know what you think of this recipe in the comments below!
Pumpkin Cold Foam Recipe: Starbucks Copycat
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!
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
Instructions
- Shake the canned coconut milk for 20 seconds so that the cream and liquid are slightly mixed together.
- Add the canned coconut milk, oat milk, pumpkin puree, vanilla and pumpkin pie spice into a mug. Use a hand frother to blend until smooth.
- Place in the freezer for 5 minutes to set. I know this is the hardest part.
- Toss your ice cubes in a glass cup, and pour in your cold brew on top. Top with the creamy pumpkin cream cold foam. Add a sprinkle of pumpkin pie spice on top! Enjoy chilled.
Marinated, juicy chicken thighs cooked to perfection in the air fryer. Pair with your favorite sides for an easy, mess-free Middle Eastern-inspired meal in just 20 minutes!