My pumpkin cold foam cold brew is the healthier Starbucks copycat recipe you NEED this fall. You'll never spend $7 on a latte again!
If there's one thing that gets me into the fall mood, it's listening to All Too Well (Taylor's Version) with a pumpkin cream cold brew in my hand. Move over PSL, it's time to embrace the pumpkin cold foam!
The pumpkin cold brew is actually the perfect drink for the transition into fall, when it's still a little warm out but the leaves are starting to turn red. Topped with a lightly sweetened pumpkin cold foam and it hits all the fall notes.
Learning to make the cold foam at home was a game changer. Not only does it save me so much money, but it's SO easy and I don't even have to leave my house in the morning. There's something so special about enjoying festive drinks in the comfort of your own home, especially when paired with pumpkin pancakes or a pumpkin breakfast cookie. Try out this Starbucks copycat recipe and you'll know exactly what I mean.
Why This Recipe is Dietitian Approved
- Dairy-free. At Starbucks, the pumpkin cold foam is always made with dairy- not so fun for my lactose intolerant friends. My recipe offers several different dairy-free options!
- Cheaper. You probably have most of these affordable ingredients at home, so no more spending $$ on a simple drink you can make yourself.
- Customizable. Starbucks drinks are typically pretty sweet, so I like that I can customize the sugar level in my homemade cold foam.
- Milk (see notes for options)
- Maple syrup
- Pumpkin puree
- Vanilla extract
- Pumpkin pie spice
- Cold brew coffee
To a blender add, cream, maple syrup, pumpkin puree, vanilla extract, and pumpkin pie spice.
Blend until smooth and frothy.
Add ice to a glass. Add 1 cup of cold brew. Top cold brew with ¼ cup of pumpkin foam sprinkle with additional pumpkin spice if desired and enjoy!
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free. If you use oat milk, ensure that it uses certified gluten-free oats.
To make dairy-free/vegan: Use a dairy-free milk like oat milk or cashew milk.
To make nut-free: This recipe is naturally nut-free.
Missing an ingredient? Try this:
- Maple syrup: I chose maple syrup for the most fall inspired flavour, but honey or brown sugar works too. Alternatively, you can use a flavored coffee syrup. Adjust the amount of sweetener to your personal preference
- Pumpkin pie spice: Swap for cinnamon
- Pumpkin puree: I do not recommend swapping pumpkin puree for pumpkin pie filling, as pumpkin pie filling is typically much sweeter. If you do try this option, you may be able to reduce the maple syrup.
Any of these options work for this recipe:
Store leftover cold foam in the fridge for 3-5 days in an airtight container. The foam will settle during storage. To get it nice and frothy again, re-froth or blend it (you can also just shake it for convenience)!
The type of milk you use affects how frothy your cold foam is.
For a more stable foam: Substitute ½ of the milk with half and half cream or full-fat coconut milk.
For the frothiest foam: Choose a higher fat option such as 2% milk. If you are using a non-dairy option, I recommend oat milk or cashew milk for best results.
Frequently Asked Questions
There's a couple of things you can try. Handheld or countertop frothers (on the cold setting) are a good option. If you don't have one of these, you can add all ingredients to a sealed mason jar and shake until a foam forms. This cold foam may not be as stable, but it works in a pinch.
Yes, I love doing this as well! Simply heat your milk until it is warm, then follow the original recipe.
Almond milk will still work, however it just may not get quite as frothy!
Cold brew is coffee that is brewed with cold water, creating a smoother, less acidic coffee! Iced coffee is regular hot coffee, poured over ice to rapidly cool it.
I personally make my own cold brew! However there are many store bought options you can use such as this one!
The Starbucks pumpkin cream drink has 30g of sugar. I don't like to demonize foods or label them good or bad, because all foods can fit in a healthy diet- including the original pumpkin cream cold brew! With that being said, I personally don't feel best having a drink with this much sugar on a daily basis. It's fun once in a while, but I like making a homemade version for my regular coffee routine.
More Fall Recipes
Who else loves fall recipes?!
PS. I love seeing my recipes in action! If you decide to make this pumpkin cold foam cold brew, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
Pumpkin Cold Foam Cold Brew
- 1 cup milk see notes for substitutions
- 2 tablespoon maple syrup
- 2 tablespoon pumpkin puree
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 4 cups cold brew coffee
- To a blender add milk, maple syrup, pumpkin puree, vanilla extract, and pumpkin pie spice. Blend until smooth and frothy.
- Add ice to a glass. Add 1 cup of cold brew. Top cold brew with ¼ cup of pumpkin foam sprinkle with additional pumpkin spice if desired and enjoy!