Pumpkin Cream Foam Copycat Starbucks

Ingredients

For the Pumpkin Cream:

• 1 cup heavy whipping cream
• ½ cup sweetened condensed milk
• 2 tsp. vanilla extract
• 3 tablespoon pumpkin puree
• 2 tsp. pumpkin pie spice

For the Cold Brew Coffee with Cold Foam:

• 1 cup cold brew coffee concentrate
• ¼ cup water

Instructions

For the Pumpkin Cream:

• Whisk together the whipping cream, sweetened condensed milk, and vanilla. Whisk in the pumpkin puree and pumpkin pie spice until smooth. Cover and place in refrigerator until ready to use.

For the Cold Brew Coffee with Cold Foam:

• In a glass filled halfway with ice, add the cold brew coffee concentrate and water, stirring to combine.
• In a NutriBullet (or other blender) pulse ¼ – ½ cup (depending on how much cold foam you would like) of the pumpkin cream for 10 – 12 seconds, or until fluffy and thick. Voila! Pumpkin Cream Cold Foam.
• Top the iced coffee with the pumpkin cream cold foam and sprinkle with additional pumpkin pie spice, if desired.

Equipment

• Blender

Notes

• The Pumpkin Cream can be mixed into coffee (cold brew or regular) just like regular coffee creamer, if desired. (And if you don’t want to futz with a blender!)
• A whisk or hand-held milk frother will also work to whip the cold foam, if desired.
• Leftover Pumpkin Cream can be stored in the fridge, covered, for up to one week.
• Leftover Cold Brew Coffee will keep in the fridge for up to one month.

WHAT IS COLD BREW COFFEE?

If you didn’t know, cold brew coffee is coffee that is brewed with cold water. It is a lengthy, but simple, process that leads to a smoother, less acidic brew that’s perfect over ice (but can also be heated up and served warm!).

TO MAKE COLD BREW COFFEE AT HOME

• Combine ground coffee with water in a 1 ounce to 1 cup ratio (for example: 3 ounces of ground coffee to 3 cups of cold water), stir, and let steep overnight.
• Then, after at least 12 hours, strain the brew and store in the fridge until ready to use. It’s that easy!

It’s also that much more concentrated than regular coffee. I recommend mixing with a bit of water before drinking. Find a full and in-depth recipe for it right here.

HOW TO MAKE PUMPKIN CREAM COLD FOAM AT HOME

1. Make the base. Whisk together the whipping cream, sweetened condensed milk, and vanilla extract. Tada! This is the base recipe for Starbucks sweet cream.
2. Add the pumpkin puree and pumpkin pie spice. This is what takes it up an autumnal notch and makes it pumpkin cream!
3. Whip the cream. In a NutriBullet or Ninja Blender or any other blender you have at home. This turns the pumpkin cream into cold foam!

From there, it’s just a matter of adding this homemade version of pumpkin cream to cold brew coffee and enjoying every delicious sip!

STORING LEFTOVER SWEETENED CONDENSED MILK

This recipe only calls for ½ cup of sweetened condensed milk. That’s a little less than half of a standard 12 ounce can. Now, the recipe could easily be doubled to accommodate the use of a full can (or the desire to make pumpkin spice iced coffee twice a day for two weeks – no judgement). Or!

The leftover sweetened condensed milk can be frozen! Yes! Simply pour the leftovers in a freezer-safe container, label it, and freeze for up to six months. It’s important to note: the condensed milk will not freeze totally solid due to the high sugar content, but it is still preserved!

Now you’re ready to enjoy pumpkin cream cold brew. No Starbucks required!