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–+ servings

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
Total Time 5 minutes
Course Drinks
Servings 2 drinks

Equipment

Ingredients
  

Pumpkin cream cold foam

For the cold brew

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.
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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.
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