Homemade pumpkin cold foam is so easy to make—it only takes a few minutes to whip up a batch that will last the whole week!
How to Make the Perfect Pumpkin Cold Foam Just Like Starbucks
I’ll admit it. I’m one of those people who starts getting excited for pumpkin spice lattes and pumpkin cream cold brews the second the weather starts to hint at fall — if not before!
And as much as I love winter offerings like peppermint mochas and eggnog lattes, I’m always a little sad when the pumpkin beverages are taken off the menu. They’re just so good!
Thankfully, they’re also really easy to DIY at home. with simple grocery store ingredients. The homemade version is just as good as Starbucks, but you can enjoy it year round and you don’t have to get dressed and leave the house!
- Make it ahead! One batch of cold foam will last all week.
- Affordable. I’ll never begrudge anyone a fancy coffeeshop drink. They bring me so much joy and comfort (and a much-needed afternoon pick-me-up!). But if you’re trying to save a few bucks, making this recipe at home can definitely help.
- Easy, 5 ingredient recipe made with real pumpkin and fall spices. Simple and straightforward, just how I like it!
What is cold foam?
Cold foam is a sweet, frothy milk concoction, similar to flavored whipped cream. It sits on top of cold drinks, just like steamed milk sits on top of a cappuccino. You sip the iced coffee or cold brew through the foam.
Coffeeshops like Starbucks make different flavors of cold foam for different seasons, but pumpkin cold foam is by far the most popular variety and my personal favorite.
During the fall months, you can add it to your favorite drinks for about a dollar. Luckily, it’s super easy–and much more affordable–to make at home!
Ingredients you’ll need:
Canned pumpkin puree. This pumpkin cold foam gets its delicious pumpkin flavor from a few tablespoons of pumpkin puree. Freeze any leftovers for your next batch, or use it in one of these delicious pumpkin recipes using less than a full can of puree.
Heavy cream. Heavy cream (or heavy whipping cream) gives this cold foam its luscious, velvety texture.
Sweetened condensed milk. Sweetened condensed milk add sweetness to this recipe and helps stabilize the cold foam. Be sure to use sweetened condensed milk and not evaporated milk.
Pumpkin pie spice. A warm blend of cinnamon, nutmeg, and other fall spices is key to nailing the familiar flavor of this coffee drink. If you don’t have pumpkin pie spice, you can make your own.
Vanilla extract. Vanilla gives the flavor of the pumpkin cream cold foam more depth.
And, of course, you’ll also need something to put the cold foam on top of. Cold brew coffee is traditional, but any iced coffee is fine. Make you own or use your favorite store bought version.
I personally love Stok unsweetened cold brew. Trader Joe’s cold brew concentrate is great too; I usually dilute it 1:1 with water for an extra strong coffee flavor.
If you want to make your own, here’s the best way to make iced coffee!
How to make pumpkin cold foam
- Whip together the sweetened condensed milk and heavy cream until its thick and foamy, like a loose whipped cream.
- Mix in the pumpkin puree, pumpkin pie spice, and vanilla extract. The foam will thin out a little, but should still be thick and luscious.
- Pour the pumpkin cold foam on top of your favorite cold brew coffee, or refrigerate it to use throughout the week.
Handheld milk frother vs blender vs mixer: which is best for making cold foam?
You’ll also need a handheld milk frother, blender, mixer, or a bowl and whisk.
But which is best? It really depends on what you have on hand!
A handheld milk frother is small and easy to wash, so that’s usually what I grab when making this. A blender or mixer works a little faster, but is bulkier and more of a pain to clean up.
You can also use a mixing bowl and a wire whisk to whip the cream, but it takes a lot of arm strength. For me, this is a last resort option.
Busy Foodie Tips and Tricks:
- Start with thoroughly chilled whipping cream and make sure the bowl you’re mixing it in is dry. If you have time, pop the bowl in the freezer for a few minutes before adding the ingredients. This will help your cream whip up beautifully.
- This pumpkin cold foam recipe keeps for a week in the fridge, but it will begin to separate after about 3 days. For the best results, keep store it in a lidded jar so you can give it a quick shake to reintegrate everything before adding it to your coffee.
- To replicate the flavor of Starbucks pumpkin cream cold brew coffee, stir a teaspoon or two of vanilla syrup or maple syrup into your coffee before topping it with the foam.
- Don’t limit your self to cold brew! As the weather gets colder, I love using this cold foam to top off my hot coffee, too!
Frequently asked questions
Unfortunately, this recipe does not freeze well.
Starbucks pumpkin cream cold foam uses pumpkin syrup, which is made with pumpkin puree, condensed milk, and pie spices. I’ve replicated that recipe here using the individual ingredients and the flavor is spot on!
This recipe uses about a half can of condensed milk. You can save the rest to make another batch (keep it in the fridge or freezer) or use it to make Thai coffee or a no churn ice cream.
Pumpkin Cold Foam
- blender or milk frother, stand mixer, or whisk
- 1 cup heavy whipping cream
- ½ cup sweetened condensed skim milk
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Whip the heavy cream and condensed milk together until the mixture resembled whipped cream and holds soft peaks.
- Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice to combine.
- To serve, spoon a tablespoon or two of the cold foam over your favorite cold brew coffee. If desired, sweeten the coffee with vanilla syrup for the most authentic Starbucks flavor.