Pumpkin Cream Cold Brew

This pumpkin cream cold brew is the Starbucks fall drink made at home in about 5 minutes. You blend a quick pumpkin cream cold foam with real pumpkin puree and float it over cold brew. It comes out to around 115 calories a serving instead of 250.

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No fancy equipment needed. A blender, a handheld frother, or a jar with a tight lid all get the foam thick enough to sit on top.

🛒 Ingredients

• Heavy whipping cream and milk – the cream is what lets the foam hold its shape, and a splash of milk keeps it pourable instead of stiff.
• Pumpkin puree – plain canned pumpkin, not pumpkin pie filling. One tablespoon is all the foam needs.
• Vanilla syrup – sweetens both the foam and the coffee. Maple syrup or plain simple syrup work just as well.
• Pumpkin pie spice – goes in the foam and on top. No blend on hand? Use mostly cinnamon with a little nutmeg, ginger, and clove.
• Pinch of sea salt – optional, but it makes the pumpkin taste fuller and less flat.
• Cold brew coffee – store bought or homemade. Cold brew is smoother and less bitter than iced drip, which suits the sweet foam.

📋 Tips

• Keep the cream cold – cold heavy cream foams faster and holds longer than cream that has warmed up on the counter.
• Do not overdo the pumpkin – one tablespoon per batch is enough. More and the foam gets heavy and sinks.
• Pour over a spoon – it is the difference between a clean floating layer and pumpkin cream stirred straight into your coffee.
• Make a double batch – the foam keeps 2 days, so whip up enough for tomorrow while you are at it.

Match Your Starbucks Size At Home

• Tall, 12 ounces – 8 ounces cold brew, 2 tablespoons pumpkin cold foam, 2 teaspoons vanilla syrup.
• Grande, 16 ounces – 10 ounces cold brew, one third cup pumpkin cold foam, 1 tablespoon vanilla syrup.
• Venti, 24 ounces – 16 ounces cold brew, half a cup pumpkin cold foam, 1 and a half tablespoons vanilla syrup.
• Trenta, 30 ounces – 20 ounces cold brew, two thirds cup pumpkin cold foam, 2 tablespoons vanilla syrup.

🍱 Storage Instructions

• 🍱To Store. Keep the pumpkin cold foam in a sealed jar in the fridge for up to 2 days.
• 🥄Before Pouring. The foam separates as it sits, so shake the jar or blend it for 5 seconds to bring it back together.
• ❄️Freezing. Not recommended. The cream splits once thawed.

Before You Go

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📖Recipe

Pumpkin Cream Cold Brew

This copycat Starbucks pumpkin cream cold brew tops cold brew coffee with a homemade pumpkin cream cold foam made from real pumpkin puree. A blender, a frother wand, or a jar with a lid all work.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Drinks

Servings 2 drinks

Equipment

• Blender
• Milk Frother
• jar with a tight lid

Ingredients

  

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Pumpkin cream cold foam

• ▢ ⅓ cup heavy whipping cream, cold
• ▢ 2 tablespoons milk
• ▢ 1 tablespoon pumpkin puree, heaping, not pumpkin pie filling
• ▢ 2 tablespoons caramel syrup, vanilla or maple syrup
• ▢ ¼ teaspoon pumpkin pie spice, plus more for topping
• ▢ 1 pinch fine sea salt, optional, sharpens the pumpkin

For the cold brew

• ▢ 2 cups cold brew coffee, store bought or homemade
• ▢ 2 tablespoons vanilla syrup, optional, for a sweeter drink
• ▢ ice

Instructions

 

• Make the pumpkin cream: Add the heavy whipping cream, milk, pumpkin puree, caramel syrup, pumpkin pie spice, and salt to a blender, a tall cup for a handheld frother, or a jar with a tight-fitting lid.
  ⅓ cup heavy whipping cream, 2 tablespoons milk, 1 tablespoon pumpkin puree, 2 tablespoons caramel syrup, ¼ teaspoon pumpkin pie spice, 1 pinch fine sea salt
• Whip until thickened: Blend for about 30 seconds, froth for 30–40 seconds, or shake the sealed jar vigorously for 30–45 seconds. The cream should become thick and foamy but still be pourable.
• Prepare the cold brew: Fill two tall glasses with ice and divide the cold brew evenly between them. Stir vanilla syrup (or more caramel syrup) into the coffee at this point if you prefer a sweeter drink.
  2 cups cold brew coffee, 2 tablespoons vanilla syrup, ice
• Add the pumpkin cream: Slowly pour half of the pumpkin cream over each glass of cold brew. For a more defined layer, pour it gently over the back of a spoon so the foam sits on top.
• Finish and serve: Sprinkle a little extra pumpkin pie spice over the foam and serve immediately.
• If you like this recipe, please leave a 5-star rating thank you.

Notes

• Match your Starbucks size: For a grande, use about 10 ounces of cold brew, one third cup of pumpkin cream, and 1 tablespoon of vanilla syrup. A tall is about 8 ounces cold brew and 2 tablespoons cream. Scale up from there for a venti or trenta.
• Pour for clean layers: Trickle the cold foam over the back of a spoon so it settles on top instead of sinking into the coffee.
• Sweeten the coffee, not the foam: The cold foam is only lightly sweet on purpose, so add vanilla syrup to the cold brew if you want a sweeter drink.
• Storage: The pumpkin cream keeps for 2 days in a sealed jar in the fridge. It separates as it sits, so shake it or blend it for 5 seconds before pouring. One batch makes enough foam for 2 large drinks.
• Cold brew substitute: If you don’t have cold brew, use the same amount of strong brewed coffee that has been completely cooled and chilled. You can also use an iced Americano or espresso diluted with cold water. Brew the coffee slightly stronger than usual so the flavor doesn’t get watered down by the ice and pumpkin cream.

Tried this recipe?Let us know how it was!