Pumpkin Cream Cold Brew
Published 8/28/2024
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Looking for an at-home Starbucks pumpkin cream cold brew recipe? We gotchu! Ours is made with real pumpkin, a variation of our Starbucks Vanilla Sweet Cream Cold Foam, and maple syrup.
Is it me or is pumpkin season starting earlier and earlier every year?! I’m here for it because we’ve been obsessed with Starbucks Pumpkin Cream Cold Brew since it came out a few years ago.
If you haven’t tried the real thing yet, it’s basically a spin off of Starbucks Vanilla Sweet Cream Cold Foam, but with pumpkin! Think of it like a tall glass of iced cold brew topped with a sweet and foamy pumpkin cream!
PS: check out our ASMR video of this on TikTok!
the best part of this pumpkin cream cold brew
The best part about our variation of this drink is that it’s naturally sweetened with just maple syrup! That’s right, there’s no white sugar involved.
Plus, we’re using REAL pumpkin puree and pumpkin pie spice for the ultimate flavor combo.
What You Need for Pumpkin Cream Cold Brew
There are only 7 ingredients in this pumpkin cream cold brew. All very simple ingredients that you should have on hand at all times.
- Pumpkin puree: Pumpkin is in the title, so of course, we’re going to use a bit of pumpkin puree to give the pumpkin cream in this recipe delicious pumpkin flavor.
- Pumpkin spice: Pumpkin spice is in every delicious fall recipe. We use it in most of our delicious fall pumpkin recipes. A little goes a long way!
- Maple syrup: You need a little bit of sweetness in this pumpkin cream cold brew. No processed sugar or additives but delicious maple syrup. Feel free to use honey or your favorite simple syrup instead!
- Salt: Why salt? A pinch of salt to the vanilla sweet cream enhances every single ingredient in this drink!
- Heavy cream: The vanilla sweet cream is a combination of a few ingredients. The heavy cream in this recipe adds the delicious richness you’re looking for in this copycat recipe.
- 2% milk: You combine heavy cream and 2% cream to make the vanilla sweet cream because if you were to just use heavy cream to your cold brew it would mostly likely clump.
- Cold brew coffee: The base of this coffee drink is cold brew coffee, not espresso. You have two options when it comes to what kind of cold brew coffee you will use.
A Few Cold Brew Options
- Homemade cold brew coffee- we have a delicious cold brew coffee recipe on FFF. If you are going to take the homemade cold brew coffee route be sure that you make it the day before. Homemade cold brew coffee takes between 12-18 hours to make.
- Store bought cold brew coffee– if you don’t have the time to make homemade cold brew coffee feel free to use store bought cold brew concentrate. There are so many great brands out there.
How to Make the Pumpkin Cream
- Mix everything in the jar: Place the pumpkin puree, pumpkin spice, maple syrup, milk, and cream into a jar.
- Mix: Put the cap on the jar and mix to combine everything together. Option to serve as is.
- Froth: To turn the pumpkin cream into a foam, use a frother to froth it for 15-20 seconds.
triple it!
If you are all in on this pumpkin cream, feel free to triple the recipe so you can keep it on hand all week! It’ll last in the fridge for around 3-5 days!
Mix Up the Pumpkin Cream Cold Brew
Make the Cold Brew
If you are using homemade cold brew you have to let it sit in the refrigerator for up to 18 hours so be sure to make it a day before. Here is the short version of how to make homemade cold brew
- Combine– Add 1 cup of coarsely ground coffee beans to 3 cups of water. Stir until mixed together.
- Refrigerate– Place the cold brew in the fridge for at least 12 hours.
- Strain- Pour the cold brew through a sieve or coffee filter and discard the grounds.
Can I Make this Dairy Free?
Though we recommend making this pumpkin cream cold brew with dairy milk you can use some creamier milk substitute and still be left with a delicious drink. Feel free to substitute the heavy cream and 2% milk for canned coconut milk.
Turn the Pumpkin Cream into a Foam!
If you prefer foam over cream in this pumpkin cream cold brew, you can do it!
To turn the pumpkin cream into foam by using a hand-held frother to froth the cream for 15-20 seconds.
Serve Over Ice
We recommend hands down serving this drink over ice. The cold brew that you use will most likely be a concentrate and tends to be better ice cold! Pour the cold brew over ice and then add the pumpkin cream!
Can I make this hot?
We do not recommend making this drink hot, but if you must go for it!
Heat the cold brew in the microwave and then add the pumpkin cream to the hot coffee.
How to Store Leftovers
We recommend storing the pumpkin cream separate from the cold brew coffee and mixing them together right before you are ready to enjoy your drink.
Store the pumpkin cream in an air-tight container in the refrigerator and store the cold brew in a separate air-tight jar. The pumpkin cream should last around 3-5 days!
Pumpkin Cream Cold Brew Recipe
Ingredients
- ½ cup heavy cream
- ¼ cup 2% milk
- 1.5 teaspoons pumpkin puree
- ¾ teaspoon pumpkin spice
- 2.5 tablespoons maple syrup, separated
- Pinch of salt
- 4 cups cold brew coffee
Instructions
- First, prepare the pumpkin cream.
- Place the cream, milk, pumpkin puree, pumpkin spice, 1.5 tablespoons maple syrup, and salt into a mason jar.
- Cover the jar and shake until all of the ingredients are combined.
- To turn this vanilla sweet cream into “foam” use a hand-held frother to froth for 15-30 seconds until foamy.
- Add the cold brew coffee and 1 tablespoon of maple syrup to a separate large mason jar or pitcher. Whisk the two ingredients together.
- Fill a cup with ice and add 1 cup of the cold brew to the cup.
- Pour 1/4 cup of the pumpkin cream on top of the cold brew and use a tall stirring spoon to combine the cold brew and sweet cream.
- Serve immediately.
Tips & Notes
- Make it dairy-free: substitute the milk and cream for canned coconut milk for a d/f option!
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This Pumpkin Cream Cold Brew recipe is perfect for cozying up to fall flavors! With real pumpkin puree and naturally sweetened with maple syrup, it’s a delightful twist on a classic favorite. The creamy, spiced topping adds a luxurious touch to cold brew, making it an ultimate treat. If you’re excited to save this for later, consider using A2Bookmarks Latvia social bookmarking website for easy access whenever you’re ready to whip it up!
Better than Starbucks! We used less maple syrup and added some vanilla bean syrup from Sur La Table. We will be keeping this in the fall pumpkin rotation!
Ooh vanilla bean syrup sounds like an amazing addition!
This is indeed something very special! And right in time for the fall season! Bon appetit!
Sarah
http://www.dietofcommonsense.com
10/10 would recommend.
How much cold brew concentrate should be used if not making your own cold brew?
Follow the directions on the bottle to dilute it and then use 4 cups of that!
I am going to add 1 tbsp of pumpkin next time. Plus I’m going to make the cream and keep it in the fridge overnight so the flavors blend better. I like it better without adding the extra maple to the coffee, just having it in the cream is enough for me.
Yours looks so delicious!
Idk what I did wrong but this has no flavor. It just tasted like I added heavy cream to my coffee and nothing else 😒 I’ll try adding more pumpkin and spices and try it again tomorrow because i Really want this to work!!
This is seriously so easy to make and tasty. I love that it uses real pumpkin puree and maple!
Better than Starbucks!