By Step Instructions For Starbucks Cold Foam Copycat Recipe
Please see recipe card below for complete measurements!
STEP ONE: Add heavy whipping cream, sweetened condensed milk, maple syrup, vanilla, pumpkin puree, and pumpkin pie spice to a large bowl. Whisk to combine.
STEP TWO: Portion out to ½ cup for a single serving in a smaller bowl Whip the cold foam on high speed with a hand mixer for 30 to 45 seconds depending on how fluffy you want it to be.
STEP THREE: Pour your cold coffee into a glass and add your sweetener of choice, like vanilla syrup or maple syrup. Pour the pumpkin cold foam over the coffee. Top with a dash of pumpkin spice and enjoy!
Do I Need To Use Cold Brew
I think cold brew is SO delicious in this drink. Because it’s not overly sweet and the coffee flavor isn’t totally hidden by other added flavors, you can really taste it and I love how smooth it is.
However, you definitely don’t need to use cold brew! In fact, if you have leftover coffee from breakfast, you can stick it in the fridge and enjoy a Pumpkin Cream Cold Brew by lunchtime.
The Secret Ingredient In Copycat Starbucks Pumpkin Cream Cold Brew Is Sweetened Condensed Milk
Most copycat Starbucks pumpkin cream cold brew recipes leave out the sweetened condensed milk when making their pumpkin syrup. That’s a huge mistake because this ingredient makes all the difference. Pumpkin syrup that’s made with just water, sugar, pumpkin, and pumpkin pie spice is thin, and it turns out lacking. It tastes like pumpkin pie, sure, but it’s missing the luxurious, rich flavor and smooth texture that makes Starbucks’ so craveworthy.
Sweetened condensed milk is something of a magical ingredient. We’ve used it to make 3-ingredient fudge, and it’s what kept our copycat Wendy’s Frosty from tasting too icy. It’s a combination of milk and sugar that’s been reduced down until it’s thick and syrupy. That gives it body, thickening and sweetening the pumpkin syrup without having to add extra sugar.
If you’re following a dairy-free diet and still want to make Starbucks pumpkin cream cold brew, don’t despair. You can make your own homemade condensed milk using alternative milk. Simply simmer 2-1/2 to 3 cups of alternative milk until it’s reduced to one cup. Then stir in 2/3 to 3/4 cup white sugar, depending on the desired level of sweetness.
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Helpful Equipment & Tools
- Hamilton Beach Electric Hand Mixer: Great quality, storage case included, & inexpensive.
- AmeriColor Gel Paste Food Coloring: My favorite food coloring. A little goes a long way & the hues are true to color.
- Reusable Glass Drinking Straws: Fun way to spice up your coffee at home. Inexpensive & cleaning brush is included.
How Do You Make Cold Foam Without A Frother
Theres a couple different ways you can make cold foam without an electric milk frother:
- You could make a double batch and blend it in a regular blender. A single batch wont work as well since the blender pitcher is quite large.
- Instead of a frother, you could use and hand mixer to whip everything together. Again, you may find it frustrating to make a single batch.
- Finally, you could use an immersion blender to foam up the pumpkin cold foam.
So thats how to make my homemade Pumpkin Cream Cold Brew! If you make this recipe and enjoy it, please come back and leave a 5 star rating!
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What Ingredients Do I Need
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients’ purpose is for.
Cold Brew – I havent figured out how to make my own cold brew coffee yet so Ive just been using Stoks brand. You can also find the Starbucks brands in stores as well.
Vanilla Syrup – Starbucks adds 2 pumps of vanilla syrup to their Grande size. If you wish to make this lower in calories or more macro-friendly use sugar-free syrups and sauces.
How To Make Pumpkin Cream Cold Foam
Now that your pumpkin spice sauce is made or bought, you can turn it into pumpkin cream cold foam. This part is easy, too!
I’ve made several different Starbucks’ cold foams, including the vanilla sweet cream cold foam and the chocolate cream cold foam. But the pumpkin is definitely a new favorite.
Mix milk, cream, and pumpkin spice sauce in a mason jar and shake to combine. If you don’t have a jar, you can stir all ingredients together in a bowl.
This is your pumpkin cold cream. If you don’t want to turn it into foam, you can just use it to stir into coffee. Yum!
If you’re making this ahead of time, you can keep just like this in an airtight container in the fridge and wait to turn it into a foam until you’re ready to use it.
To turn it into a foam, you can either use an electric frother, a hand mixer, or a blender. Just add the sweet cream and froth, mix, or blend until the mixture turns into a foam.
Perfection!
If you don’t have any of these appliances, you can shake the mixture in a mason jar until it’s frothy.
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Making Your Own Cold Brew
Cold brew is literally just coffee that have been steeped in cold water over an extended period of time as a method of brewing. The idea is that the coffee winds up with a smoother flavor, and simultaneously doesn’t get diluted with ice in order to make a cold drink.
Although I don’t typically bother making my own, I decided that using Sprouts’s pumpkin spice coffee in this recipe would make it worth the extra effort. And the truth is, it’s actually incredibly easy to do, and takes less than 5 minutes of hands-on time. It’s also cheaper than buying it pre-made, and can easily be made decaf based on the type of coffee you use!
Here’s how you do it:
Step One: Add 1 cup of ground coffee to a quart-size jar and pour 3 cups of filtered water on top. Cover with a lid and shake well to combine. . Transfer the mixture to the refrigerator to “brew” overnight – or for about 12 hours.
Step Two: Strain the grounds from the water you can do this with a coffee filter, your French press, or even a nut milk bag. Keep it refrigerated until you’re ready to use it. It should stay fresh for 1-2 weeks.
Create The Pumpkin Spice Syrup For The Pumpkin Cream Cold Brew
Now it’s time to make PSL magic happen: Let’s make our copycat Starbucks pumpkin spice syrup. This recipe makes about two cups of syrup, which is a lot considering that we’ll only use 1/4 cup in our copycat Starbucks pumpkin cream cold brew. It’s also worth noting that this syrup is only good in the fridge for up to two weeks because it’s made with sweetened condensed milk. But once you taste it, we don’t think you’ll have trouble using it up. Like vanilla syrup, it can be used in lattes or cocktails, and it also tastes heavenly drizzled over vanilla ice cream.
Start by combining the water, sugar, canned pumpkin, pumpkin pie spice, and salt in a small saucepan. Bring the mixture to a simmer over medium-high heat and cook for about ten minutes, until the syrup is slightly thickened. Remove the syrup from the heat and stir in the sweetened condensed milk and vanilla extract. Strain the syrup through a fine-mesh strainer to remove any pumpkin solids and let it cool before storing it in a sealed jar in the refrigerator.
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Best Coffee For Cold Brew
For cold brew, I suggest either brewing really strong coffee in your coffee pot or using chilled espresso. It should be very strong because when you add the pumpkin and other ingredients, it mutes that coffee taste.
If your coffee is too weak, you wont taste it at all.
You dont have to own an espresso machine. Just brew your coffee in the coffee pot like normal, but use less water than you normally would. This will make your coffee extra strong.
For the sweetener, I suggest using a liquid sweetener because it will dissolve the best. If you dont have a liquid sweetener, then use granular. Any brand of liquid or granular sugar-free sweetener will work perfectly in this coffee recipe.
Tips For Making Pumpkin Cream Cold Brew At Home
You can make your own cold brew concentrate see my guide HERE for how to make cold brew at home! Or you can buy it if you want to take a little shortcut. Trader Joes and Kroger both sell bottles of cold brew concentrate!
After whisking together your pumpkin cream, strain it through a fine mesh sieve to remove solids from the pumpkin and spices.
Store your pumpkin cream in the refrigerator in a container with a tightly fitting lid.
When ready to make your Pumpkin Cream Cold Brew, froth up your pumpkin cream with a milk frother or a blender.
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How To Make Your Own Pumpkin Cream Cold Foam
Now, there are different ways to make the drinks signature pumpkin foam. You can whip it up with a milk frother, an immersion blender, or in your actual blender. It makes a nice, thick foamy sweetened pumpkin spice cream that is so good.
You can also not whip it at all for a beautiful little pumpkin cream that gives us the pumpkin spice flavors she’s supposed to give.
Heavy Cream. To turn that cream into a cold froth you’ll need some heavy whipping cream. This will give it the structure to sit on top of the drink, but be careful: do not overwhip the cold cream or you’ll end up with pumpkin cold whipped cream instead of foam.
Cold Milk. It gives some insurance that you won’t end up with pumpkin cold whipped cream…or worse: pumpkin cold butter and buttermilk. Since milk doesn’t have as much fat as heavy cream, it won’t whip up thick. Use whole milk or dairy free milk.
Pumpkin Puree. Yes this is using real pumpkin, no artificial flavoring when it’s homemade. I really enjoy that pumpkin flavor so much, I don’t skimp on it. And if you grab pumpkin pie mix by accident you can use it, just make sure to add the sugar and any spices to taste since the pumpkin pie filling is already spiced and sweetened.
Kosher Salt. Gotta balance the flavor out!
Sweetened Condensed Milk. This is what gives us that sweetness without having to do a ton of work. If you use granulated sugar or brown sugar, you’ll have to heat up the pumpkin cream to dissolve the sugar.
Variations For Cold Brew Cream //
I love the pumpkin cream, but once I figured out how incredibly simple it is to make, I knew I needed to try different flavors. I played around with some ingredients in my pantry and came up with these flavors:
- Vanilla Cream: Add ½ teaspoon vanilla bean paste and 2 Tablespoons powdered sugar to the cream.
- Salted Caramel Cream: Whip together 2 Tablespoons salted caramel and cream.
- Chocolate Cream: Add ½ 1 teaspoon cocoa and 2 Tablespoons powdered sugar to cream.
- Cinnamon Cream: Add a generous pinch of cinnamon and ½ teaspoon vanilla to the cream.
Next time you dont feel like putting on pants , try my DIY Starbucks Pumpkin Cream Cold Brew. Fabulous.
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Sugar Free Pumpkin Cream Cold Brew
This is a sugar free version of the popular Starbucks pumpkin cream cold brew.
When you make this at home you not only save money, you also save that sugar!
That recipe is another great homemade version of a popular coffee house beverage.Bot this recipe for Pumpkin Cream Cold Brew and that Pumpkin Spice Latte have no added sugar!
This recipe calls for already made cold brew. You can make this even more ‘copycat’ by using Dunkin’ Donuts Cold Brew or Starbucks Cold Brew coffee.
This Is The Best Starbucks Copycat Pumpkin Cream Cold Brew Recipe Ever
This Starbucks copycat cold brew recipe is a good way to ease yourself into those fall flavors. Its the perfect drink for when you are craving a kick of caffeine to wake up but with the comfort of that pumpkin foam.
I spent a lot of time trying to get the flavor and the texture right, and guys, we nailed it! So from now on, thats all Im drinking until its time for everything Christmas!
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Tools To Make Pumpkin Cream Cold Foam
Milk Frother – A stand alone milk frother with an option for hot or cold works great. We have the Nespresso one, and I love it.
Handheld Frothing Wand – These are super inexpensive and work well to froth warm or cold milk.
Blender – Pulse the pumpkin cream until it is foamy and thick.
Jar – put a lid on it and shake, shake, shake. This option will not give you as much foam, but it works in a pinch.
Starbucks Pumpkin Cream Cold Brew Copycat Recipe
Fall is right around the corner and around this time of year, Starbucks releases their fall flavors. This year they released a Pumpkin Cream Cold Brew and I, of course HAD to try it. The first one that I bought was perfect and it is still pretty hot outside so the Starbucks Pumpkin Spice Latte isn’t my thing at the moment. This drink was not only refreshing, it had sweetened cream on top and all the right flavors of fall all in one cup. Once my husband had a sip he looked at me and told me I had to recreate this drink at home. I was a bit nervous but thankfully, I was able to recreate it successfully! The best part is the price, if you make it at home, it costs less than $1 as opposed to $5 at a Starbucks cafe. For this instructable, I used my kitchen skills to create my own version of the pumpkin creme cold brew recipe! If you want to make your own Starbucks Pumpkin Cream Cold Brew then follow the step by step guide below or watch the video tutorial here:
- 1 Cup Heavy Whipping Cream
- Pumpkin Vanilla Syrup
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Brewing Cold Brew For The Copycat Starbucks Drink
Starbucks cold brew is totally different from their iced coffee. According to an infographic on their website, Starbucks makes their cold brew coffee by adding coffee grounds to cold, filtered water and letting the mixture sit for 20 hours before straining. The iced coffee, on the other hand, is double-strength, hot-brewed coffee that’s served over ice.
If you like, you could certainly make a batch of hot coffee and let it cool down in the refrigerator before proceeding with this recipe. But it’s also easy to make cold brew coffee at home. You don’t even need any special equipment! Start by coarsely grinding coffee beans and combining them with cold water in a jar. You’ll need one ounce of coffee grinds for every cup of water. Cover the jar and refrigerate for 12 to 24 hours before straining out the grinds. Resist the temptation to squeeze or press the grinds while you’re straining to avoid making the cold brew bitter. It will last up to two weeks in the refrigerator, so feel free to make a large batch.
This recipe makes cold brew concentrate, so it’s too strong to drink it straight. You’ll want to dilute the concentrate with equal parts water before serving. So 1/2 cup concentrate and 1/2 cup water will make the one cup of cold brew needed for Starbucks pumpkin cream cold brew.
How To Make Pumpkin Cold Foam Coffee
Step 1: Make the cold brew coffeeThe night before, add coffee grounds and water to a French press. Push the plunger down enough to cover the coffee grounds in the water. Refrigerate overnight for at least 12 hours.
Step 2: Pour the iced coffeeThe next day, press the coffee grounds to the bottom and pour the cold brew coffee into a tall glass until ready to use.
Step 3: Make the pumpkin cold foamTo make the cold foam, add all the pumpkin foam ingredients in a blender and pulse for about 30 seconds. It should be thick and creamy. A hand frother or mixer can be used as well.
Step 4: Fill the glass with cold brewNext, fill a tall glass or jar with 3/4 full of ice and pour in the cold brew coffee . Mix in one tablespoon of maple syrup. You can adjust the amount of syrup to your desired level of sweetness.
Step 5: Serve and enjoy!Finally, top with about 1/2 of the cold foam. Sprinkle with a dash of pumpkin pie spice and serve.
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What Are The Nutrition Facts In This Recipe
Gourmet coffee drinks are typically an occasional indulgence and arent known for their nutritional value. But this recipe does have real pumpkin in it, so that counts for something! You can change the nutritional profile by using sugar-free vanilla syrup, dairy-free products and other healthier substitutes. See the recipe card below for details on estimated calories, fat, carbs and more.