Print

Easy Copycat Starbucks Pumpkin Cream Cold Brew Recipe

copycat starbucks pumpkin cream cold brew - featured image
Print Recipe

This easy copycat Starbucks pumpkin cream cold brew is a quick and delicious fall treat made with simple ingredients. It’s perfect for busy mornings or lazy afternoons, offering a creamy, spiced, and just-sweet-enough flavor without the coffee shop price.

Ingredients

Scale
  • 1 cup cold brew coffee (or strong brewed coffee, cooled)
  • Ice cubes, as needed
  • 1/4 cup heavy cream
  • 2 tablespoons milk (whole milk or oat milk for dairy-free)
  • 2 tablespoons pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 tablespoon maple syrup (or honey, or simple syrup)
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract (pure vanilla)
  • Pinch of salt

Instructions

  1. In a small bowl or mason jar, combine 1/4 cup heavy cream, 2 tablespoons milk, 2 tablespoons pumpkin puree, 1 tablespoon maple syrup, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon vanilla extract, and a pinch of salt. Whisk or stir until well combined and no lumps remain.
  2. Using a milk frother, whisk the mixture for 20-30 seconds until it thickens and becomes slightly fluffy. It should be pourable but with a bit of body. If you don’t have a frother, shake the mason jar vigorously for about 45 seconds or whisk by hand until the texture changes.
  3. Fill a tall glass with ice cubes, preferably large ones to slow melting.
  4. Pour 1 cup of cold brew coffee (or strong brewed coffee, cooled) over the ice, leaving about an inch of space at the top.
  5. Slowly pour the pumpkin cream over the back of a spoon held just above the surface of the coffee to help it float on top.
  6. Give the drink a gentle stir if desired, or leave it layered. Optionally, sprinkle a tiny pinch of pumpkin pie spice or cinnamon on top for garnish. Serve immediately with a straw.

Notes

For a dairy-free version, swap heavy cream with full-fat coconut cream and use oat milk. If you don’t have pumpkin pie spice, mix 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, a pinch of ginger, and a tiny pinch of cloves. The pumpkin cream can be stored in an airtight container in the refrigerator for up to 3-4 days; give it a quick whisk or froth before using.

Nutrition

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

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