Velvety pumpkin cream cold foam can easily be made at home with a French press in just 2 minutes. Get step-by-step instructions and tips on how to make it perfect every time.
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Recipe Highlights
- Pumpkin cream cold foam is cold, frothed cream and milk that’s flavored with pumpkin spice (cinnamon, ginger, nutmeg, cloves).
- Cold foam is an iced drink topping that can be used instead of milk. Starbucks uses a special blender to make cold foam but it can be recreated at home with a French press.
- This pumpkin cream cold foam recipe is a Starbucks copycat and it can be made in 2 minutes with 4 ingredients.
RELATED: Easy Cold Foam Recipes
Pumpkin Cream Cold Foam at Starbucks
At Starbucks, pumpkin cream cold foam is added to Pumpkin Cream Cold Brew, a seasonal fall drink.
Because pumpkin cream cold foam already exists on a drink, it can be ordered and added to any drink, like an Iced Latte or Iced Americano.
There is a catch though, pumpkin cream cold foam is only available when pumpkin drinks are back on the menu in the fall.
RELATED: Salted Caramel Cold Foam
Ingredient Notes
- Heavy cream: Heavy cream is what gives cold foam the decadent texture.
- 2% milk: The milk thins out the heavy cream a bit so it’s not super thick like whipped cream. Starbucks uses 2% milk but you can use any milk you like.
- Vanilla syrup: This is to flavor and sweeten the cold foam. Use store-bought or homemade vanilla syrup.
- Pumpkin spice sauce: Also known as pumpkin sauce or pumpkin pie sauce, this is what gives the cold foam pumpkin spice flavors. You can also use homemade pumpkin spice sauce.
For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.
Step-by-Step Instructions
Step 1: Put all ingredients into a French press. Stir to combine.
Stir to make sure the pumpkin spice sauce doesn’t just sit at the bottom of the French press.
Step 2: Place the lid and move the plunger up and down. The cold foam will increase in volume.
Expert Tips
- Instead of using cream and milk separately to make cold foam, half & half can be used as a shortcut. Half & half is half cream and half milk. Use 1/3 cup half & half and the same amount of vanilla syrup and pumpkin spice sauce.
- Pumpkin cream cold foam can be added to any iced drink instead of milk or creamer.
- Try it with cold brew, Iced Americano, Iced Latte, or iced tea lattes like Iced Chai Latte, or Iced Matcha Latte.
- The key to cold foam is in creating tiny bubbles in the milk and cream. The more uniform, tiny bubbles you can create by adding air into the milk and cream, the more velvety the cold foam texture will be.
- A handheld milk frother can also be used to make cold foam but the French press does a better job of creating velvety froth.
- The cold foam will increase in size so don’t overfill the French press.
- Don’t underfill the French press. Make sure the French press filter is touching the cream and milk.
- Any leftover cold foam can be stored in the fridge for a couple of days. It’s best to make it and serve it immediately for best results.
RELATED: Caramel Cold Foam
Questions You May Have
A Vitamix blender with a circular disc with holes that can aerate liquids is used at Starbucks to make cold foam. This blender is used only to make cold foam.
Yes! Shake ingredients for a few minutes in a large jar with a tight lid. The more you shake, the more froth you’ll create.
Yes! Replace the pumpkin spice sauce and vanilla in the recipe with any flavored simple syrup. Add brown sugar syrup to make brown sugar cold foam or chocolate syrup to make chocolate cold foam.
Related
- Brown Sugar Cold Foam
- Starbucks Pumpkin Spice Latte Copycat
- Starbucks Iced Pumpkin Spice Latte Copycat
- Starbucks Pumpkin Spice Frappuccino Copycat
- 13 Starbucks Pumpkin Drinks (Including Secret Menu)
- Matcha Cold Foam
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Pumpkin Cream Cold Foam
INGREDIENTS
- ¼ cup heavy cream
- 2 tablespoons 2% milk
- 2 tablespoons pumpkin spice sauce
- 1 tablespoon vanilla syrup
INSTRUCTIONS
- Put heavy cream, milk, vanilla syrup, and pumpkin spice sauce into a French press. Stir to combine.Stir to make sure the pumpkin spice sauce doesn’t just sit at the bottom of the French press.
- Place lid and move the plunger up and down 40 times.The cold foam will increase in volume.
- Pour cold foam on top of an iced drink.
EQUIPMENT
NOTES
- Instead of using cream and milk separately to make cold foam, half & half can be used as a shortcut. Half & half is half cream and half milk. Use 1/3 cup half & half and the same amount of vanilla syrup and pumpkin spice sauce.
- The milk thins out the heavy cream a bit so it’s not super thick like whipped cream. Starbucks uses 2% milk but you can use any milk you like.
- Pumpkin cream cold foam can be added to any iced drink instead of milk or creamer.
- Try it with cold brew, Iced Americano, Iced Latte, or iced tea lattes like Iced Chai Latte, or Iced Matcha Latte.
- The key to cold foam is in creating tiny bubbles in the milk and cream. The more uniform, tiny bubbles you can create by adding air into the milk and cream, the more velvety the cold foam texture will be.
- A handheld milk frother can also be used to make cold foam but the French press does a better job of creating velvety froth.
- The cold foam will increase in size so don’t overfill the French press.
- Don’t underfill the French press. Make sure the French press filter is touching the cream and milk.
- Any leftover cold foam can be stored in the fridge for a couple of days. It’s best to make it and serve it immediately for best results.