Iced Pumpkin Cream Cold Foam Latte

Why This Home-Brewed Iced Pumpkin Cream Cold Foam Latte Outshines the Starbucks Version

If you love the Starbucks Pumpkin Cream Cold Brew but wish you could make it faster, fresher, and more customizable, this recipe is for you. It requires just five minutes to assemble, no special equipment, and delivers rich pumpkin flavor, frothy cream, and barista-worthy visuals. Plus, you control the sweetness, spices, and dairy preferences – all from the comfort of your kitchen.

What You’ll Need: Ingredients & Tools

Simple Ingredients (makes 1 serving):

• ¾ cup chilled strong coffee or cold brew

• ⅓ cup cold milk or dairy-free milk

• 2 tbsp pumpkin purée

• 1–2 tsp maple syrup or honey (adjust to taste)

• ¼ tsp pumpkin pie spice (or cinnamon + nutmeg combo)

• ½ tsp vanilla extract

• Ice cubes

Equipment:

• Glass or jar

• Spoon or small whisk

• Optional: handheld milk frother or French press for extra foam

Step-by-Step Instructions

1. Brew Your Coffee

Fill your glass or jar with ice, then pour in strong brewed coffee or cold brew concentrate. Leave room for the foam.

2. Whip the Pumpkin Cream Foam

In a separate container, combine:

• Cold milk

• Pumpkin purée

• Sweetener

• Vanilla

• Spice mix

Whisk vigorously by hand (about 30 seconds) or use a small handheld frother until foamy and thick enough to hold its shape. A French press can also be used by pumping the foam.

3. Assemble Your Drink

Slowly spoon the pumpkin cold foam over your iced coffee, allowing it to float gently on top.

4. Garnish & Enjoy

Dust with a pinch of pumpkin pie spice or cinnamon. Pick up your straw and sip from the bottom up for a perfect mix of coffee and creamy pumpkin foam.

Pro Tips for Perfect Pumpkin Cold Foam

Variations to Customize Your Drink

• Dairy-free: Use coconut or oat milk + dairy-free creamer

• Lower sugar: Swap sweetener for monk fruit sweetener

• Spice upgrade: Add a hint of ground cloves or cardamom

• Cold brew swap: Use stronger cold brew instead of coffee

• Pumpkin mocha: Drizzle chocolate syrup along glass edge before adding coffee

When to Enjoy This Latte

This latte is perfect:

• On crisp fall mornings when you want something a little special

• As a treat in the afternoon pick-me-up

• Alongside pumpkin muffins or cinnamon toast

• With holiday brunch spreads or cozy gatherings with friends

It’s also a fun DIY gift: make a batch of foam and cold brew, and let others pour and assemble at home for a memorable experience.

How to Make Ahead & Store

• Cold brew concentrate: Make in advance and store up to 1 week in fridge.

• Pumpkin foam: Whip and store in sealed jar in fridge for up to 24 hours; rewhisk if deflated.

• Basics: Keep premixed jars of pumpkin-pie spices and prepared sweeteners on hand for quick assembly.

FAQs You’ll Want Answers To

Can I use canned pumpkin instead of jarred purée?
Yes—just use plain, unsweetened purée. Avoid pumpkin pie filling which contains extra sugar and spices.

Does the foam hold up well?
When whipped cold and layered gently, the foam holds for about 30–45 minutes, perfect for sipping.

Is this keto-friendly?
Use heavy cream instead of milk and sugar-free sweetener, and reduce syrup to make it lower in carbs.

Can I make this hot?
Yes. Heat milk and coffee separately, then layer warm pumpkin foam (though foam will not be as stable when hot).

How many servings can I make at once?
Scale ingredients accordingly; keep foam and coffee separate until serving for best texture.

Conclusion: Your New Fall Staple

This Iced Pumpkin Cream Cold Foam Latte is your homemade answer to Starbucks-worthy fall coffee, done better and faster. In under five minutes, you’ve got cozy pumpkin spice, silky foam, and bold coffee all in one glass. Perfect for anyone who loves the flavor of the season, but prefers better control over ingredients and simplicity in preparation.