Print

Easy Copycat Starbucks Pumpkin Cream Cold Brew

pumpkin cream cold brew - featured image
Print Recipe

A homemade version of the popular Starbucks drink featuring a thick, spiced pumpkin cream foam layered over icy cold brew coffee. This recipe captures the cozy autumn flavors with simple ingredients and takes less than 10 minutes to assemble.

Ingredients

Scale
  • 1/2 cup heavy cream
  • 2 tablespoons pumpkin puree (100% pure, not pie filling)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1 pinch salt
  • 1 cup cold brew coffee
  • Ice cubes
  • Pumpkin pie spice for garnish
  • Simple syrup or vanilla syrup (optional)

Instructions

  1. In a small bowl, combine heavy cream, pumpkin puree, vanilla extract, sugar, pumpkin pie spice, and salt.
  2. Using a handheld frother or whisk, beat the mixture on medium-high speed for 2-3 minutes until stiff peaks form. Do not over-whip.
  3. Set the foam aside in the refrigerator if not serving immediately.
  4. Fill a tall glass or mason jar about three-quarters full with ice cubes.
  5. Pour the cold brew coffee over the ice. Add optional sweetener if desired and stir gently.
  6. Dollop the pumpkin cream foam generously on top of the iced coffee to create a thick layer.
  7. Lightly dust the top with extra pumpkin pie spice for garnish.
  8. Serve immediately and enjoy the distinct layers.

Notes

Ensure heavy cream is very cold for best whipping results. Use pure pumpkin puree, not pumpkin pie filling, to avoid excessive sweetness. The foam is best served fresh but can be stored in the fridge for up to 2 hours. For a dairy-free version, substitute heavy cream with chilled full-fat canned coconut milk.

Nutrition

Keywords: pumpkin cream cold brew, copycat starbucks recipe, pumpkin spice drink, cold foam coffee, autumn coffee, dairy-free option

Find it online: https://lindabake.com/easy-copycat-starbucks-pumpkin-cream-cold-brew/