This copycat Starbucks pumpkin cream cold brew is a quick and easy version made with homemade pumpkin spice syrup!
How to make pumpkin spice syrup
How to make pumpkin cream cold brew
Once you have made the syrup, the rest of this recipe could not be easier!
- Make pumpkin cream cold foam. Combine heavy cream and pumpkin spice syrup in a jar or other container with a lid. Shake vigorously for 30 seconds or until thickened. It should be pourable but thick enough to sit on top of the cold brew when poured.
- Make the pumpkin cream cold brew. Pour cold brew over ice in a tall glass and top with cold foam.
Common questions
- Where can I get cold brew? You can find cold brew in just about any grocery store. It’s usually in the same refrigerated area as juice.
- Can I use regular coffee instead of cold brew? Yes! I almost always just use leftover coffee from our morning pot. It’s not quite as strong as cold brew, but I find that it’s just as good.
- Can I make this with fat free milk? Yes, but the cold foam will not thicken up the same was as using heavy cream. It will be more like making an iced coffee where the cream or milk just mixes into the coffee when poured.
- Can I make pumpkin cream cold brew non dairy? Yes, but the same as above. It will not thicken up the same way.
- Can I use a blender or mixer instead of shaking a jar? Absolutely! It might save you some sore muscles, but I always feel like it’s not worth the hassle of getting the blender or mixer out.
Pumpkin Cream Cold Brew
Course: Coffee, DrinksServings
1
servingsPrep time
5
minutesCooking time
5
minutesThis copycat Starbucks pumpkin cream cold brew is a quick and easy version made with homemade pumpkin spice syrup!
Ingredients
- PUMPKIN SPICE SYRUP
1 cup (180g) brown sugar
1 cup (240 mL) water
1/4 cup (55g) canned pumpkin
1 teaspoon pumpkin pie spice*
- PUMPKIN CREAM COLD BREW
8 ounces cold brew or leftover, cold coffee
2-3 tablespoons heavy cream**
1-2 teaspoons pumpkin spice syrup
Directions
- MAKE THE PUMPKIN SPICE SYRUP
- Whisk together the brown sugar, water, pumpkin and pumpkin pie spice in a small saucepan over medium low heat.
- Bring mixture to a boil and let boil for 2 minutes before removing from the heat and transferring to a heat safe, uncovered container to cool.
- Once cooled, store in a sealed container in the fridge for up to 2 weeks. It will thicken and separate some in the fridge so always give it a good shake before using.
- MAKE THE PUMPKIN CREAM COLD BREW
- Combine heavy cream and pumpkin spice syrup in a jar or other container with a lid. Use more or less cream or syrup depending on how sweet and creamy you like your coffee.
- Shake the cream mixture vigorously for about 30 seconds until thickened. It should still be pourable and not as thick as whipped cream but thick enough to sit on top of the coffee when poured.
- Fill a glass with ice and cold brew. Pour pumpkin cream mixture overtop and enjoy!
Notes
- *You can use more or less or none at all if pumpkin spice is not your jam! I don’t always have pumpkin pie spice on hand either so I often just use a mix of cinnamon, cloves, ginger and nutmeg.
- **You can make this recipe with half & half, regular milk or any non dairy milk you like, but they will not thicken up the same way that heavy cream does. It will just mix in with the coffee when poured.
