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Easy Copycat Starbucks Pumpkin Cream Cold Brew Recipe

pumpkin cream cold brew - featured image

This easy copycat Starbucks pumpkin cream cold brew recipe is the result of a chaotic Tuesday morning. It is a simple, fast, and delicious way to save money and enjoy fall flavors at home, with a silky, spiced foam that tastes better than the original.

Ingredients

Scale
  • 1 ½ cups cold brew coffee
  • Ice cubes (as needed to fill your glass)
  • ¼ cup heavy cream
  • ¼ cup whole milk
  • 2 tablespoons pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 tablespoon maple syrup or simple syrup
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Fill your tall glass all the way to the top with ice cubes.
  2. Pour the cold brew coffee over the ice, leaving about an inch of space at the top of the glass for the foam. Set the glass aside.
  3. In a small bowl or a wide-mouthed jar, combine the heavy cream, whole milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt.
  4. Using a handheld milk frother, blend the mixture for about 30 to 45 seconds until it doubles in volume and becomes thick, silky, and pourable.
  5. Take a spoon and hold it upside down just over the surface of the cold brew. Slowly pour the pumpkin cream foam over the back of the spoon to create a distinct layer on top.
  6. Sprinkle a tiny pinch of pumpkin pie spice or cinnamon over the top of the foam. Serve immediately with a straw.

Notes

For the best results, use cold ingredients. Cold heavy cream whips up faster and holds its shape better. If your foam sinks, it is usually because the cream mixture was too warm or you didn’t froth it enough. You can make the pumpkin cream foam in advance and store it in a sealed jar in the fridge for up to 3 days; just give it a quick re-froth for about 10 seconds before using.

Nutrition

Keywords: pumpkin cream cold brew, Starbucks copycat, fall coffee, pumpkin spice, cold brew recipe, easy coffee drink