Ingredients
Scale
- 1 cup high-quality cold brew coffee
- 1–2 tablespoons vanilla syrup (or maple syrup)
- Ice cubes
- 2 tablespoons heavy cream
- 1 tablespoon 2% milk or whole milk
- 1 tablespoon canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon maple syrup (for the foam)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice (plus extra for garnish)
Instructions
- Start by filling a tall glass with ice cubes. Pour your favorite cold brew coffee over the ice, leaving about two inches of space at the top of the glass for the foam. Stir in the vanilla syrup or maple syrup until it is well combined with the coffee. Taste the base and adjust the sweetness if you prefer a more sugary coffee profile.
- In a small bowl or a glass measuring cup, combine the heavy cream, milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Use a handheld milk frother to whisk the mixture for about 30 to 60 seconds. Continue frothing until the mixture doubles in volume and becomes thick, soft, and aerated. If you do not have a frother, you can shake the ingredients vigorously in a small mason jar or use a small blender for a few seconds.
- Slowly pour the pumpkin cream foam over the prepared cold brew. The foam should sit beautifully on top of the coffee before slowly cascading down into the dark liquid, creating a gorgeous marble effect. Sprinkle a pinch of pumpkin pie spice or a dash of cinnamon over the foam for that signature Starbucks look. Serve immediately with a straw or sip directly from the glass to enjoy the cream and coffee together.
- Cook Time: 10 minutes