Pumpkin Cream Cold Foam (Starbucks Copycat) 5 Minute Recipe
Pumpkin season is here, and that means pumpkin cold foam on all of my tea favourites! I’m topping everything from iced English breakfast to London Fog lattes with a silky pumpkin cream cold foam (Starbucks-style). I love making a quick masala chai–spiced pumpkin syrup for this, but if you’re short on time, a shop-bought pumpkin spice syrup works perfectly.
The method is super easy; use either a frother, blender, or a strong mason-jar, shake, whip until thick and cloud-like, then spoon over iced tea, chai, Earl Grey, or even milk tea, for an instant pumpkin tea latte vibe! If you are wanting a dairy-free or vegan version; you can use barista oat milk or a touch of coconut cream; go sugar-free by swapping in your favourite sweetener.
This pumpkin foam recipe is seriously cosy, spiced, and ready in just minutes!
Check out my favourite recipes to serve with this pumpkin cream cold foam recipe:
👉 Sparkling orange chai mocktail
👉 Iced pumpkin spice tea latte
What is Pumpkin Cream Cold Foam?
Pumpkin cream cold foam is a lightly sweet, aerated topping made mainly for cold drinks, think iced tea, cold brewed iced tea, and iced lattes. (Although you can use cold foam to top hot drinks, its still super delish but will melt away much faster!) Unlike steamed milk or whipped cream, cold cream foam is blended or frothed cold so it sits as a silky cloud on top, then slowly ribbons into the drink.
What is pumpkin cream cold foam made of?
🎃 What’s in it? Milk plus a little cream (or barista-style oat/almond and a touch of coconut cream) and pumpkin spice syrup. The syrup can be homemade or store bought for ease and speed.
🎃 Why it works: Its cold, airy, and the microbubbles give that café-style topping made in the comfort of your own home.
🎃 How it’s different from a PSL: A PSL is a hot, fully mixed latte. Pumpkin cream cold foam is a cold topping, it stays on top, then melts into the drink for those photogenic swirls.
🎃 Best tea pairings: Iced English breakfast, Assam, London fog/Earl Grey, iced masala chai, and milk tea.
If you are pumpkin spice obsessed, check out my 👉 best pumpkin spice recipes
Ingredients for Pumpkin Cold Foam (Starbucks Copycat)
🧡 Just three ingredients stand between you and café-style pumpkin cream cold foam:
Milk for lift
A splash of cream for silky body
And pumpkin pie syrup for warm autumn spice!
Use shop-bought syrup or my quick👉 masala chai pumpkin syrup
🧡 Equipment:
Handheld milk frother or stick blender (alternatively use a mason jar with lid)
Measuring spoons
Tall glass for enjoying your tea
🧡 Swaps & Variations:
Dairy-free or vegan: Use barista oat milk and coconut cream for a great stable foam.
Sugar-free / keto: Use sugar-free pumpkin syrup.
No pumpkin syrup on hand: Use maple syrup and a dusting of pumpkin pie spice with a few drops of vanilla extract.
No frother: Shake in a mason jar for 30–45 seconds, or pump a French press plunger until thick and foamy.
Extra thick foam: Start everything very cold and use slightly more cream, start with an extra teaspoon of cream and adjust to your preferred thickness.
Can I use pumpkin pie spice or real pumpkin purée?
You can use both! If you haven’t the ingredients to make your own pumpkin spice syrup using pumpkin purée, you can use shop bought syrup, or pumpkin spice only to flavour your cream. Here’s how:
Add 1/4 teaspoon of pumpkin pie spice, a few drops of vanilla extract, and sweetener to milk and cream. Use a frother, blender, or mason jar with lid to mix together until frothy and thick. This method is great for speed.
Pro tip: If your shop-bought pumpkin syrup tastes light, add a pinch of pumpkin pie spice during frothing for a café-style flavour boost.
How to Make Pumpkin Cold Foam at Home (Frother, Blender, Mason Jar)
Ingredients (Serves 1):
3 tbsp of heavy/double cream
1 tbsp of milk
1-2 tbsp of pumpkin spice syrup - adjust to taste (recipe: homemade pumpkin spice syrup)
Method
Frother method (quickest): Place all ingredients in a jug and mix using a handheld milk frother until foamy and frothy. Rest for 10-15 seconds before spooning or pouring over cold brew/iced tea.
Mason jar method: Place all the ingredients in a mason jar with a lid, close the lid tightly and shake vigorously until the mixture is well combined and foamy.
Blender method (for making a big batch): Combine ingredients in a blender and mix on low for around 10-15 seconds. Rest for 10-15 seconds before pouring over your drink.
Pumpkin Cold Foam — Batch Guide
Scale your 3:1 cream-to-milk base + pumpkin syrup for any crowd.
| Servings | Cream | Milk | Pumpkin Syrup |
|---|---|---|---|
| 2 | 6 tbsp (3/8 cup) | 2 tbsp (1/8 cup) | 2–4 tbsp (1/8–1/4 cup) |
| 4 | 12 tbsp (3/4 cup) | 4 tbsp (1/4 cup) | 4–8 tbsp (1/4–1/2 cup) |
| 6 | 18 tbsp (1 1/8 cups) | 6 tbsp (3/8 cup) | 6–12 tbsp (3/8–3/4 cup) |
| 8 | 24 tbsp (1 1/2 cups) | 8 tbsp (1/2 cup) | 8–16 tbsp (1/2–1 cup) |
| 10 | 30 tbsp (1 7/8 cups) | 10 tbsp (5/8 cup) | 10–20 tbsp (5/8–1 1/4 cups) |
Pro Tips: How to Get Thick, Silky Cold Foam Every Time
Make café-style pumpkin cold foam at home, fast, fluffy, and photo-ready:
🔶 Start cold for the best texture: Chill the milk, cream, pumpkin pie syrup, and the jug for 10 minutes. Cold ingredients equals finer microfoam and a slow cascade into iced tea/cold brew.
🔶 Fat ratio: I like to use a ratio of 3:1 cream to milk. If your cold foam is too thin, add 1–2 tsp cream. If its too thick, stir in 1–2 tsp cold milk.
🔶 Use the right vessel: A narrow pitcher creates a better vortex which allows for a more smooth pumpkin cream cold foam.
🔶 Pour for pretty swirls: Spoon a little foam on first, then pour centre-top so it sinks and ribbons inside the drink (great for different types of iced tea/cold brew including London fog and chai tea).
🔶 Keep the drink icy: Build the foam over iced coffee or tea. Warm liquid collapses foam quickly.
🔶 Dairy-free & vegan that actually froths: Use barista oat milk and coconut cream for the best structure and stable microbubbles.
🔶 Sugar-free / keto option: Use sugar-free pumpkin spice syrup or liquid sweetener.
🔶 Troubleshooting and quick fixes:
Big bubbles / separates: You over-aerated, try to blend less and give the jug a tap to pop the bubbles.
Flat foam: Start colder and raise cream amount slightly and ensure equipment is clean as oily kit will stop foam forming properly.
Too sweet or too spicy: Adjust sweetener and pumpkin pie spice to taste.
The Best Drinks to Top with Pumpkin Cream Cold Foam (Starbucks Copycat)
If you are looking for cosy ways to use your pumpkin cream cold foam, then this Starbucks-style pumpkin cold foam turns everyday cold brew, iced coffee, and iced tea into an autumn café treat just like Starbucks! Silky on top, slowly cascading through the glass for those gorgeous insta-swirls.
Here are some delicious teas and coffees to pair with this pumpkin foam:
Iced English breakfast or Assam
Iced london fog (Earl Grey tea with vanilla syrup)
Iced masala chai
Thai iced tea
Iced hojicha latte
Rooibos chai (naturally caffeine-free)
Iced Americano
Cold brewed coffee
Don’t forget to pour and garnish your iced tea like a barista! First add a little foam on top of your drink with a spoon before pouring at the centre so that it sinks and ribbons slowly through the drink. Sprinkle with a dash of ground cinnamon, grated nutmeg, pumpkin pie spice, and add a star anise for aroma.
Storage, Make-Ahead & Calories
Storage and Make-Ahead: Pumpkin cream cold foam is best made from fresh. The texture will be slightly softer and less foam if made ahead or stored. I do not recommend freezing as the foam and syrup will separate. Homemade pumpkin spice syrup can be stored in the fridge for up to 4 weeks.
Calories: If using cream, milk and pumpkin spice syrup, there are approximately 250 calories per serving.
Pumpkin Cream Cold Foam (Starbucks Copycat)
Ingredients (Serves 1):
- 3 tbsp heavy/double cream
- 1 tbsp milk
- 1–2 tbsp pumpkin spice syrup — adjust to taste (recipe: homemade pumpkin spice syrup)
Method
- Frother method (quickest): Place all ingredients in a jug and mix using a handheld milk frother until foamy and frothy. Rest for 10–15 seconds before spooning or pouring over cold brew/iced tea.
- Mason jar method: Add all ingredients to a mason jar, seal tightly, and shake vigorously until well combined and foamy.
- Blender method (big batch): Combine ingredients in a blender and mix on low for ~10–15 seconds. Rest for 10–15 seconds, then pour over your drink.
FAQs
How do you make pumpkin cream cold foam like Starbucks?
Blend or froth cold milk and cream (or dairy-free) and pumpkin spice syrup until thick and silky; pour over cold brew.
Can I make pumpkin cold foam without heavy cream?
Yes! Use whole milk and a splash of half-and-half, or try barista oat milk for extra body.
How do I make dairy-free or vegan pumpkin cold foam?
Use barista oat milk or almond milk with a tablespoon of coconut cream for structure.
Pumpkin cold foam without a frother; what’s the best method?
Use a blender for 10–20 seconds for big batches, or shake hard in a mason jar for 30–45 seconds for one or two servings.
Why isn’t my pumpkin cold foam thick?
Start with very cold milk/cream, don’t over-blend it, and avoid hot or warm ingredients.
Pumpkin cream cold foam calories: how much is in a serving?
Varies by milk/cream and sweetener, typically 250 calories per serving.
Can I make pumpkin cream cold foam ahead of time?
Yes although the texture will not be the same as fresh. Mix and chill up to 24 hours; re-froth briefly before pouring.
Can I use pumpkin pie spice instead of individual spices?
Yes, start with ¼ teaspoon of spice per serving and adjust to taste. Add sweetener of choice.
Is pumpkin cream cold foam keto or sugar-free?
Use unsweetened milk/cream and a keto-friendly sweetener such as erythritol or a sugar free pumpkin pie syrup.
Pumpkin cold foam vs Pumpkin Spice Latte; what’s the difference?
Cold foam tops cold brew/iced coffee and isn’t steamed; a PSL is a hot, fully mixed latte made with pumpkin spice syrup and/or pumpkin puree and brown sugar/maple syrup.
Can I put pumpkin cold foam on hot coffee or tea?
Yes, but it will melt much faster, use slightly cooler drinks for best texture.
Which milk froths best for pumpkin cold foam?
2% or whole milk with a little cream; for dairy-free, barista oat milk froths most reliably.
You may also like these pumpkin spice recipes
