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Easy Copycat Starbucks Pumpkin Cream Cold Brew Recipe

Easy Copycat Starbucks Pumpkin Cream Cold Brew Recipe - featured image
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This Easy Copycat Starbucks Pumpkin Cream Cold Brew comes together in under five minutes, uses simple ingredients, and tastes so close to the original that you might fool yourself into thinking you’re at a coffee shop. It’s creamy, spiced, and perfect for busy mornings.

Ingredients

Scale
  • 1 cup cold brew concentrate (store-bought or homemade)
  • 1/2 cup cold water (or milk of choice)
  • Ice cubes (as many as your glass will hold)
  • 1/4 cup heavy cream
  • 2 tablespoons whole milk (or oat milk for dairy-free)
  • 1 tablespoon pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 tablespoon maple syrup (or simple syrup, honey, or agave)
  • 1/4 teaspoon pumpkin pie spice (plus extra for garnish)
  • 1/4 teaspoon vanilla extract (pure, not imitation)

Instructions

  1. Make the pumpkin cream cold foam: In a small bowl or liquid measuring cup, combine the heavy cream, whole milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Whisk vigorously by hand for about 45-60 seconds, or use a handheld frother for 15-20 seconds, until the mixture is thick and frothy (consistency similar to melted soft-serve ice cream). Set aside.
  2. Prepare your glass: Fill a tall glass (16 ounces or larger) with ice cubes all the way to the top.
  3. Pour the cold brew base: In a separate small cup or measuring pitcher, stir together the cold brew concentrate and cold water (or milk). Pour this mixture over the ice, filling the glass about three-quarters full, leaving about 1.5 inches of space at the top.
  4. Layer the foam: Gently spoon the pumpkin cream cold foam over the top of the cold brew, creating a beautiful layer on top.
  5. Garnish and serve: Sprinkle a tiny pinch of pumpkin pie spice over the top of the foam. Serve immediately with a straw.

Notes

For best results, use cold heavy cream straight from the fridge. Don’t mix the foam into the cold brew before drinking; sip through the foam for the best texture. The pumpkin cream foam can be made ahead and stored in an airtight container in the refrigerator for up to 7 days. For a dairy-free version, use full-fat canned coconut cream and oat milk. For a hot version, skip the ice and pour the pumpkin cream over hot coffee or espresso.

Nutrition

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

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