Starbucks Pumpkin Cream Cold Foam
Enjoy the taste of fall with this homemade Starbucks Pumpkin Cream Cold Foam recipe. It’s the perfect topping for your favorite cold drinks and a must-try for pumpkin spice fans!
Servings: 8 servings
Equipment
- 1 small saucepan
- 1 mason jar
- 1 handheld milk frother
Ingredients
Vanilla Simple Syrup
- 1 cup granulated sugar
- 1 cup water
- 2 teaspoons vanilla extract
Vanilla Sweet Cream
- 1 cup heavy cream
- ⅔ cup 2% milk or milk of choice
- ⅓ cup vanilla simple syrup
Pumpkin Spice Sauce
- 14 ounce can sweetened condensed milk not evaporated milk.
- ½ cup canned pumpkin puree not pumpkin pie filling
- 2 teaspoons pumpkin pie spice
Pumpkin Cream Cold Foam
- ¼ cup Vanilla Sweet Cream
- 2 Tablespoons Pumpkin Spice Sauce
Instructions
Vanilla Syrup
- In a small saucepan, combine granulated sugar and water.
- Bring to a simmer over medium heat, stirring occasionally.
- Once sugar has dissolved, remove from heat and stir in the vanilla extract. Set aside to cool.
Vanilla Sweet Cream
- Measure and combine the heavy cream, milk, and prepared vanilla syrup in a 2 cup measuring glass. Stir to combine.
Pumpkin Spice Sauce
- Stir the sweetened condensed milk, pumpkin puree, and pumpkin pie spice together in a small bowl.
Pumpkin Cream Cold Foam
- Pour ¼ cup of the prepared vanilla sweet cream and 2 Tablespoons of the prepared pumpkin spice sauce into a mason jar.
- Insert the frother into the mason jar and froth the mixture until large bubbles form and it becomes light and airy, about 20-30 seconds. Don't over-froth or you will end up with whipped cream.
- Immediately pour the cold foam over your iced coffee or cold brew. Sip and enjoy!
Notes
Prepare the vanilla sweet cream and pumpkin spice sauce mixtures up to a day in advance and store it in the fridge. Then, combine and make the foam just before using.
Recipe makes enough for multiple servings.
Storage
- Store the pumpkin spice sauce and vanilla syrup in airtight containers in the refrigerator for up to two weeks.
- Keep the vanilla sweet cream in the fridge and use it within a week, or before the expiration dates of the milk and cream used.
