Delicious, creamy pumpkin foam that tastes better than Starbucks! Made with real pumpkin, lightly sweetened with maple syrup, and bursting with pumpkin spice flavorful! Pour over your favorite cold brew coffee or iced black coffee!
If you're a pumpkin spice fan, I'm sure you've ordered your fair share of Pumpkin Cream Cold Brews from Starbucks. I know I have.
Instead of buying a drink with questionable ingredients and lots of sugar, I decided to make my own pumpkin foam at home! This homemade version tastes so much better, is better for you and is super easy to make! It's addicting.
Why You Will Love this Pumpkin Foam Recipe.
Tastes so much better than Starbucks. No joke, this pumpkin foam has way more flavor than the pumpkin cream from Starbucks. It's made with real pumpkin and pumpkin spice, so it's seriously bursting with pumpkin flavor!
Cheaper than Starbucks. Ditch the drive thru, save your money and make your coffee at home! Trust me, you'll love it.
Made with maple syrup. The pumpkin foam is lightly sweetened with real maple syrup, making it better for you. Honey is good substitute if you don't have maple syrup! Please do not use pancake syrup - this is not the same as real maple syrup.
Super easy to make. The best part is that this pumpkin foam is super easy to make and stores well in the fridge! Make the pumpkin foam and the cold brew ahead of time, store in the fridge and pour it into a glass when you're ready!
Pumpkin Foam Ingredients.
Heavy cream. This is key. There are no substitutes.
Half & Half. You can substitute whole or 2% milk, if needed.
Pumpkin. 100% pure pumpkin from a can is all you need!
Maple Syrup. Make sure you're using real maple syrup, not pancake syrup. Honey is a great substitute if you don't have maple syrup.
Pumpkin Pie Spice. Pumpkin pie spice is made with cinnamon, nutmeg, allspice, ginger and cloves. You can buy it at any grocery store.
How to Make Pumpkin Foam at Home.
Making pumpkin cream cold foam at home is crazy easy! Simply combine all the ingredients and whip together. That's it!
There are a few different ways to whip the cream:
- Blender. This is the quickest way! Add all the ingredients to a blender (preferably a small one) and blend for about 30 seconds until thick and creamy. Blend a little longer if needed.
- Handheld Milk Frother. This method will take a little longer, but still works! Add all the ingredients to a jar or cup and use the handheld milk frother to whip until thick and creamy.
- Electric Milk Frother. Add the ingredients to any electric milk frother (make sure you don't go above the max line) press the cold froth button.
How to Store Pumpkin Cream Cold Foam.
Pumpkin foam can be stored in an airtight container in the fridge for up to 3-5 days.
The foam holds its creaminess pretty well! If you need to, you can give it a quick whip again before using, but I never feel the need to.
Pumpkin Cream Cold Foam Cold Brew.
Pumpkin cream cold foam is best served over cold brew coffee or strong iced black coffee! I like to mix in ½ - 1 tablespoon of real maple syrup to my glass of cold brew or coffee before topping with pumpkin foam.
Pumpkin foam is thick so it sits on top of the coffee, just like the Starbucks version. You can drink it this way or you can mix the pumpkin foam in!
What is Cold Brew?
Cold brew is made from steeping coffee grounds and water together in the fridge for 12 hours or overnight. The grounds are then strained out, leaving you with strong, cold coffee that is less acidic than coffee brewed the traditional way.
How to Make Cold Brew.
Making cold brew is super easy, but requires about 12 hours of hands-off time. The recipe below is for 4 servings of cold brew.
Ingredients:
- 1 cup ground coffee
- 4 cups water
- 2 - 4 tablespoons maple syrup (optional)
Instructions:
- Combine the coffee grounds and cold water. Add the coffee grounds and cold water to a French press. Lid the French press and push the plunger down just enough to submerge the coffee grounds in the water. Let sit overnight in the fridge for 12 hours. See notes for alternative method.
- Strain the coffee grounds. In the morning (or after 12 hours), use the plunger to slowly press the coffee grounds to the bottom. Pour one serving of cold brew coffee into a tall glass, stir in ½ - 1 tablespoon maple syrup and top with ice.
Can you Add Pumpkin Foam to Hot Coffee?
Yes, you certainly can! I just don't recommend heating the pumpkin foam after it has already been frothed because it will lose its frothiness. But, you can definitely pour the cold foam over your hot coffee.
If you want hot pumpkin cream, I recommend using an electric milk frother to froth/steam the pumpkin cream. Alternatively, you can heat the ingredients in the microwave or stove, then use a handheld milk frother or blender to froth the pumpkin cream.
Please keep in mind that hot pumpkin foam will be more frothy and not as thick and creamy as cold pumpkin foam because heavy cream whips best when it's cold.
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If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I'd love to hear from you! If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I enjoy seeing all the pictures! 😊
Pumpkin Cream Cold Foam (Starbucks Copycat)
Ingredients
Pumpkin cream cold foam
- ½ cup heavy whipping cream
- ¼ cup half & half
- 2 tablespoons pumpkin puree
- 2 tablespoons maple syrup
- ½ teaspoon pumpkin pie spice
- pinch of salt
For Serving
- cold brew (recipe in notes) or strong black coffee
- maple syrup
Instructions
- Blender: Add all of the pumpkin cream cold foam ingredients to a blender and blend for about 30 seconds until thick and creamy. This the fastest method!
- Handheld milk frother: Add all the ingredients to a jar or glass and whip with a handheld milk frother until thick and creamy. Alternatively, cover with a lid and shake vigorously.
- Electric milk frother: Mix together the ingredients in a jar or glass. Working in batches (so you don't overfill the frother), pour into an electric milk frother and select the cold froth option.
- Serve: Fill a tall glass with ice and pour in cold brew or black coffee, filling about ¾ of the glass. Mix in 1 tablespoon maple syrup. Top with about ⅓ - ½ the pumpkin cream cold foam, sprinkle with an extra dash of pumpkin pie spice and enjoy!
- How to store: Store extra pumpkin foam in an airtight container in the fridge for up to 3-5 days.
Notes
Cold Brew Coffee:
Ingredients:
- ¼ cup ground coffee
- 1 cup water
Instructions:
- Add the coffee grounds and water to a French press (see below for alternative method). Lid the French press and push the plunger down just enough to submerge the coffee grounds in the water. Let sit overnight in the fridge for 12 hours. See notes for alternative method.
- In the morning, use the plunger to slowly press the coffee grounds to the bottom. Pour the cold brew coffee into a tall glass, stir in maple syrup and top with ice.
- If you do not have a French press, you can mix the coffee grounds and water together in a mason jar. After 12 hours, place a coffee filter or cheesecloth inside a fine mesh strainer. Pour the cold brew and grounds into the filter, allowing the cold brew to strain through into a glass or bowl.
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