Make rich, velvety, thick Pumpkin Cream Cold Foam at home without any dairy. With six simple ingredients you can enjoy the popular pumpkin spice Starbucks drink. Make a large batch of the cold foam, store it in the fridge, and pour it over your coffee, cold brew, or spiced chai for the perfect fall drink!
Making pumpkin cream cold foam has never been easier! You just add all the ingredients to a blender or to a large mason jar and froth with a milk frother. I developed this pumpkin cream cold brew recipe a few years ago after discovering my favorite Starbucks fall drink didn’t come dairy free.
This is the best Pumpkin Cream Cold Foam Recipe Because:
- It’s completely vegan –yep, that’s right! No condensed milk or dairy
- It’s super thick and frothy. It’s hard to get a cold foam that isn’t runny or thin without using heavy cream or condensed milk, but I’ve figured out the way to do it!
- It’s WAY cheaper than going to Starbucks! The ingredients alone cost less than one PSL at Starbucks. When you make a batch, you have enough for at least four pumpkin cream cold brew drinks!
- You can store the cold foam in the fridge for up to a week and pour it onto your cold brew or spiced chia in the morning.
Ingredients You Need
- Full Fat Canned Coconut Milk: This is the key to achieving thick, creamy foam. Put the can of coconut milk in the refrigerator the day before so the top can solidify. When ready to make the pumpkin cream, scoop out about 1/4 cup of the solid part. Then, mix together what is left in the can and pour out another 1/4 cup. You should have 1/2 cup coconut milk total, including the thick portion.
- Non-Dairy Milk: Oat Milk and Soy Milk work best to create froth. Almond milk also works well. Use whichever milk you prefer.
- Pumpkin Puree: You’ll need a heaping tablespoon of pumpkin puree. You can add up to two tablespoons and still achieve the perfect texture.
- Pumpkin Spice: If you don’t have pumpkin spice you can use a mixture of cinnamon, nutmeg, ginger, and allspice.
- Maple Syrup + Vanilla Extract: The maple syrup provides the perfect warmth and sweetness. The vanilla extract is also a must.
@goodfoodbaddie I shared vegan pumpkin cream cold foam this recipe a few years ago and it’s been #1 on Google for years with thousands of people loving it. The texture is perfect, it’s super thick, creamy, and frothy && it tastes amazing. Here’s what you’ll need: Pumpkin Cream Cold Foam Ingredients -1/2 cup Canned Coconut Milk,(1/4 solid part at the top) -1/3 cup Almond Milk -1 tbsp Pumpkin Puree -1 tsp Pumpkin Spice -3 tbsp Maple Syrup -1 tsp Vanilla Extract Blend until fully combined and frothy. (Can use a blender or milk frother) #pumpkincreamcoldbrew #pumkinseason #starbucksathome ♬ Love Letter – Cavendish Music
How to make Pumpkin Cream Cold Foam at home
- Combine the ingredients in a large mason jar or a blender. Blend until smooth or use a milk frother and combine until smooth. Blending is quick and easy. Plus, the longer you blend, the frothier the pumpkin cold foam gets.
That’s it! Now you have Starbucks Pumpkin Cream Cold Foam at home! Pour it on top of your iced cold brew and enjoy all the fall vibes.
FAQ
According to Starbucks, their cold foam contains a spice mixture of pumpkin, cinnamon and nutmeg. To make the cold foam at home you can use pumpkin pie spice, which contains cinnamon. For extra cinnamon flavor add cinnamon when making the cold foam or sprinkle a bit on top of your finished drink.
Cold foam is whipped non-fat milk that sits perfectly on top of cold coffee. If you opt for a flavored cold foam, like sweet cream, pumpkin, or salted caramel cream, it’s not just milk—it’s a blend of non-fat milk, heavy cream, and syrup for that extra touch of flavor.
Storing Leftover Pumpkin Cream Foam
You can store any leftover cold foam in the fridge in a mason jar for up to a week. Whenever you are ready to use it, give the jar a good shake, or use a milk frother to froth it up a bit.
Ways To Use Your Pumpkin Cream Cold Foam
- Add it on top of your morning drink. It tastes great on top of iced coffee, cold brew, chia, or black tea.
- It actually tastes great on top of ice cream! Add a dollop on vanilla ice cream or your favorite flavor.
- Add on top of your muffin in the morning. I like to add a dollop on top of my Pumpkin Muffins — its so good!
Pumpkin Cream Cold Foam (Dairy-Free)
Ingredients
Pumpkin Cream Cold Foam Ingredients
- 1/2 cup Canned Coconut Milk (1/4 thick coconut cream –solid part on top, 1/4 coconut milk)
- 1/3 cup Non-Dairy Milk
- 1 tbsp Pumpkin Puree, heaping tablespoon (can add up to 2 tablespoons)
- 1 tsp Pumpkin Spice
- 3 tbsp Maple Syrup
- 1 tsp Vanilla Extract
Instructions
Making The Pumpkin Cream Cold Foam
- Add the ingredients for the pumpkin cream cold foam in a mason jar or small bowl. Stir to combine. Then, using a hand-held milk frother, blend the ingredients to make it nice and frothy. (You can also prepare the pumpkin cream cold foam in a high-speed blender. Add all the ingredients to a blender and blend until smooth and frothy.)
- Pour it on top of your favorite cold brew, spices chia, coffee, or tea!
