Easy Pumpkin Cold Foam (Starbucks Copycat Recipe)
Published Sep 13, 2024
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I love pumpkin season, and this delicious homemade pumpkin cold foam recipe is the perfect reason to jump out of bed in the morning! Made from simple ingredients, it not only saves you calories, time, and money but also offers a healthier alternative to the sugary versions you find at your favorite coffee shops. It has quickly become my favorite fall drink!
Why You’ll Love This Recipe
You may have tried my Apple Syrup to recreate the apple crisp macchiato, but today I have a fun twist on the Starbucks pumpkin cream cold brew! My homemade version is lightened up a bit, and healthier than the Starbucks version.
This pumpkin cold foam recipe uses real pumpkin puree and the irresistible flavors of pumpkin spice, creating a truly delightful treat. It has such a creamy texture and is so versatile. You can tweak the sweetness by adding a little more powdered monk fruit, vanilla syrup, maple syrup, brown sugar, or whatever sweetener you have on hand. This recipe is also dairy-free but feel free to use your favorite milk or heavy whipping cream instead!
If you, like me, love pumpkin spice season and can’t get enough of all the pumpkin sweets and treats you have to try these! Sugar-Free Pumpkin Spice Syrup, and my Gluten-Free Pumpkin Bars with Cream Cheese Frosting. I have so many pumpkin recipes on my site so find your favorite and let me know how it turns out!
Ingredient Notes
- dairy-free milk or dairy-free heavy cream: I love using the Silk brand of dairy-free cream. You can also use coconut milk (light or regular), oat milk, soy milk, whole milk, almond milk, or regular heavy whipping cream.
- powdered monk fruit sweetener: If you don’t have powdered monk fruit sweetener on hand you can substitute maple syrup, simple syrup, vanilla syrup, or any powdered sweetener of choice.
- pumpkin puree: If you want your cold foam thicker, use a little more pumpkin puree.
- pumpkin pie spice: You can buy this pre-made at any grocery store or you can make your own!
- vanilla extract
To make a Latte:
- espresso: Or 6 oz cooled black coffee– french press or your favorite cold brew recipe will work as well.
- pumpkin cold foam
- pumpkin spice for garnish
For exact ingredient amounts, please see the recipe card below.
Step-by-Step Instructions
Step 1
Add the monk fruit sweetener to the cold milk and stir well to dissolve.
Step 2
Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the milk. Using a handheld frother, froth the milk until it becomes thick and creamy.
Step 3
Pour over your favorite cold brew coffee, iced latte, or other cold beverage in a mason jar. Sprinkle a little extra pumpkin pie spice on top if desired.
Mac’s Pro Tip
Expert Tips
- For best results, pour the pumpkin cold foam over cold or iced coffee. You can try it with hot coffee, but it will melt quickly.
- You can substitute the dairy-free milk or dairy-free heavy whipping cream for your favorite milk or heavy cream alternative
- If you don’t have a handheld frother, you can use a whisk!
Serving Tips
- Serve this pumpkin cold foam over cold or iced coffee.
- You can also pour it on top of your coffee and then stir it in so that it acts as a creamer/sweetener.
- Serve alongside my flourless keto pumpkin muffins with chocolate chips or my keto pumpkin bread with maple cream cheese frosting. If you want something to pair it with that’s a little more savory, try serving it with my keto egg and sausage muffins.
Storage Tips
When you remove the cold foam from the fridge make sure to re-whip it before serving so that it’s creamy.
It isn’t recommended to freeze this recipe.
Store your cold foam in an airtight container in the fridge for up to 5 days.
Recipe FAQs
No! You can use whole milk, oat milk, almond milk, or heavy whipping cream. Use your favorite milk and enjoy!
I use and love the Lakanto Powdered Monkfruit Sweetener.
While I always think it has the best taste and texture when it’s fresh, you can refrigerate it in an airtight container for 2 – 5 days. Make sure that when you take it out you whip it again before serving. That will make it nice and creamy.
No! You can put it on top of your ice cream, scone, or pancakes, or mix it into unsweetened or vanilla yogurt.
Spoon the leftover pumpkin puree into an airtight container and store it in the fridge for up to 7 days. Do not leave the pumpkin puree in the can to refrigerate.
More Fall Drinks
Sauces, Dressings, & Dips
Simple Homemade Apple Syrup Recipe (Low-Sugar)
Fall/Thanksgiving
Sugar-Free Pumpkin Spice Syrup
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Easy Pumpkin Cold Foam (Starbucks Copycat Recipe)
Ingredients
Pumpkin Cold Foam
- 1 cup dairy-free milk or dairy-free heavy cream I love using the silk brand df cream
- 2-3 tablespoons powdered monk fruit sweetener sub maple syrup or sweetener of choice
- 2 tbsps pumpkin puree If you want it thicker, use a little more puree
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
For Latte
- 2 shots espresso or 6 oz cooled black coffee
- 1/2 cup cold foam
- pumpkin spice for garnish
Instructions
- Sweeten the Milk: Add the monk fruit sweetener to the cold milk and stir well to dissolve.
- Combine and Froth: Add the pumpkin puree, vanilla extract and pumpkin pie spice to the milk. Using a handheld frother, froth the milk until it becomes thick and creamy.
- Serve: Pour the pumpkin spice cold foam over your favorite cold brew coffee, iced latte, or any other cold beverage. Sprinkle a little extra pumpkin pie spice on top if desired
Notes
- For best results, pour the pumpkin cold foam over cold or iced coffee. You can try it with hot coffee, but it will melt quickly.
- You can substitute the dairy-free milk or dairy-free heavy whipping cream for your favorite milk or heavy cream alternative
- If you don’t have a handheld frother, you can use a whisk!
- You can also pour it on top of your coffee and then stir it in so that it acts as a creamer/sweetener.
- Serve alongside my flourless keto pumpkin muffins with chocolate chips or my keto pumpkin bread with maple cream cheese frosting. If you want something to pair it with that’s a little more savory, try serving it with my keto egg and sausage muffins.
- When you remove the cold foam from the fridge make sure to re-whip it before serving so that it’s creamy.
- It isn’t recommended to freeze this recipe.
- Store your cold foam in an airtight container in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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