This is a complete recipe for cold brew plus the pumpkin cream foam, but you can always put the foam on whatever coffee you want.
I usually make my coffee in my Nespresso and just use whatever pods I have on hand and sweeten it until it’s hardly recognizable as coffee (don’t judge), but that part is up to you. Just make sure you either use vanilla-flavored coffee or add a dash of vanilla syrup or extract. For the pumpkin foam, it only takes a few ingredients and a frother. You can get one on Amazon for $10, so it’s not a big spend if you don’t already have one.
There are two types of people in the world: those who love pumpkin flavor and those who don’t. I love it. I can’t help it! It’s the most fall flavor in existence and I just never get sick of it. And while Starbucks’s pumpkin offerings are some of my favorites, sometimes I just don’t want to go anywhere to have to get a pumpkin coffee.
Whether I’m lazy, busy, or get a coffee craving on a Friday night and Starbucks is closed, this copycat recipe for Starbucks’s Pumpkin Cream Cold Brew is the best. When I first saw it I bought a milk frother on the spot to make it myself, and I definitely don’t regret it.
The recipe notes that fat free milk froths the best, and since that’s what I typically drink, I can confirm that it froths very well. This is the perfect drink for a brisk weekend morning in bed with some pumpkin cookies (breakfast cookies are absolutely a thing) – Whole Foods’s pumpkin cheesecake cookies were the perfect pairing. Enjoy!
- For the coffee:
1 1/2 cups cold brew coffee (or any kind of iced coffee)
1–3 teaspoons maple syrup, or your preferred coffee sweetener (optional)
1/4 teaspoon vanilla extract (optional)
- For the pumpkin foam:
1/4 cup milk
1/2 teaspoon maple syrup
1/2 teaspoon pumpkin puree
1/2 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice, plus extra for garnish
Pinch of fine sea salt
- Make your iced coffee. Prepare whichever type of iced coffee you love best. Then stir in your desired amount of maple syrup and vanilla extract until combined (optional).
- Make the pumpkin foam. In a measuring cup or frothing pitcher, combine the cold milk, maple syrup, pumpkin puree, vanilla, pumpkin spice, and salt. Use a milk frother to froth the milk until it reaches a tight whipped-cream-like foam consistency.
- Assemble the drink. Fill a serving glass with ice, pour in the iced coffee, then spoon the pumpkin foam on top. Sprinkle with a pinch of extra pumpkin pie spice, if desired. Serve and enjoy immediately!
- 1 coffee
- Total Time
- 9 minutes, 59 seconds