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Creamy Copycat Pumpkin Cream Cold Foam Coffee (Easy Fall Recipe)

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This creamy copycat pumpkin cream cold foam coffee is a quick and easy fall recipe that tastes better than the coffee shop version. Made with simple ingredients like heavy cream, pumpkin puree, and maple syrup, it turns an ordinary morning into something special.

Ingredients

Scale
  • ¼ cup (60 ml) heavy cream
  • 2 tablespoons (30 ml) whole milk
  • 1 tablespoon (15 ml) pumpkin puree
  • 1 to 2 teaspoons (5–10 ml) maple syrup
  • ½ teaspoon (2.5 ml) vanilla extract
  • ¼ teaspoon (1.25 ml) pumpkin pie spice
  • Pinch of salt
  • 1 cup (240 ml) cold brew or strongly brewed coffee
  • Ice cubes

Instructions

  1. Fill your glass with ice.
  2. Pour in your cold brew or coffee, filling the glass about three-quarters full.
  3. In a small bowl or wide-mouth jar, combine heavy cream, whole milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a pinch of salt. Stir with a spoon to break up the pumpkin puree.
  4. Using a handheld frother, blend the mixture for about 30 to 45 seconds until it doubles in volume and holds soft peaks.
  5. Pour the foam slowly over the back of a spoon held just above the coffee to keep it on top.
  6. Serve immediately. Drink through a straw to experience the layers separately, or stir gently to blend.

Notes

For best results, use cold cream and cold coffee. A pinch of salt balances sweetness and enhances pumpkin flavor. Do not over-froth; the foam should be thick but pourable. Store unfrothed pumpkin cream mixture in the fridge for up to 3 days.

Nutrition

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

Find it online: https://jollyfork.com/creamy-copycat-pumpkin-cream-cold-foam-coffee-easy-fall-recipe/