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Easy Copycat Starbucks Pumpkin Cold Foam Coffee

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Recreate the magic of a pumpkin cold foam coffee at home with this quick and easy recipe. It uses simple ingredients and a secret technique for a perfectly thick, spiced foam that beats any coffee shop version.

Ingredients

Scale
  • 1/4 cup cold milk (whole milk works best for foam stability, but 2% also works)
  • 2 tablespoons pumpkin puree (not pumpkin pie filling—look for 100% pure pumpkin)
  • 1 tablespoon maple syrup or honey (adds natural sweetness and helps stabilize the foam)
  • 1/2 teaspoon pumpkin pie spice (I prefer the McCormick brand for its balanced flavor)
  • 1/4 teaspoon vanilla extract (pure vanilla extract makes a difference here)
  • Pinch of salt (this is my secret ingredient—it balances the sweetness and enhances the spices)
  • 1 cup strong brewed coffee, cooled (I use a dark roast for bold flavor that stands up to the foam)
  • Ice cubes (enough to fill your glass)
  • Optional: 1-2 tablespoons milk or cream if you prefer a creamier coffee base

Instructions

  1. Brew and cool your coffee: Start by brewing 1 cup of strong coffee. I use about 2 tablespoons of dark roast grounds for a bolder flavor. Let it cool completely—you can speed this up by pouring it over ice in a separate glass first. (Pro tip: Brew your coffee the night before and keep it in the fridge for an even quicker morning routine.)
  2. Prepare the pumpkin cold foam mixture: In a small bowl or liquid measuring cup, combine 1/4 cup cold milk, 2 tablespoons pumpkin puree, 1 tablespoon maple syrup, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon vanilla extract, and a pinch of salt. Whisk gently to combine until the pumpkin puree is fully incorporated and no lumps remain. (This should take about 30 seconds—don’t rush it or you’ll have lumpy foam.)
  3. Froth the mixture: Using your handheld milk frother, submerge the whisk tip into the mixture and froth for 30-45 seconds until the mixture becomes thick, creamy, and doubles in volume. You’ll see soft peaks forming—the foam should be thick enough to hold its shape on a spoon. (If using a French press, pour the mixture in and pump vigorously for about 45 seconds.)
  4. Assemble your glass: Fill a tall glass with ice cubes. Pour the cooled coffee over the ice, filling the glass about 3/4 full. If you want a creamier coffee base, add 1-2 tablespoons of milk before the coffee.
  5. Add the foam: Using a spoon, gently scoop the pumpkin cold foam onto the top of the coffee. Don’t pour it—scooping helps the foam sit beautifully on top without sinking. (This is the trick I learned after my first few watery attempts!)
  6. Finish and serve: Sprinkle a tiny pinch of pumpkin pie spice or cinnamon on top for garnish. Insert a straw and enjoy immediately. The foam will start to settle after about 5 minutes, so drink up while it’s at its fluffiest!

Notes

For best foam, use very cold whole milk. Don’t over-froth—stop when soft peaks form (30-45 seconds). The pinch of salt helps stabilize the foam and balances sweetness. If pumpkin puree seems watery, drain on a paper towel for a few minutes before mixing. The foam will start to settle after 5-10 minutes, so enjoy immediately. The pumpkin mixture (unfrothed) can be stored in the fridge for up to 3 days.

Nutrition

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

Find it online: https://cooksyla.com/easy-copycat-starbucks-pumpkin-cold-foam-coffee/