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Pumpkin Cream Cold Brew Starbucks Copycat

Let's learn how to make everyone's favorite fall drink at Starbucks at home and even better! The Pumpkin Cream Cold Brew is the perfect drink when you want something not too sweet and just a subtle pumpkin spice taste. If you've never had the Pumpkin Cream Cold Brew drink from Starbucks, it's basically cold brew that's sweetened with vanilla syrup and then topped off with a pumpkin cream cold foam. Now if you're not a huge pumpkin spice latte person like me, this drink is perfect for you. It's still super festive and gives you all the fall vibes without being overpowering!
Prep Time15 minutes
Total Time15 minutes
Print Recipe Pin Recipe

Ingredients

  • 1 cup heavy cream
  • 1/3 cup pumpkin puree
  • 1/4 cup vanilla syrup
  • 1/3 cup whole milk or 2% milk
  • 2 tablespoons sweetened condensed milk
  • 3/4 to 1 teaspoon pumpkin pie spice, add more for a stronger pumpkin spice taste
  • cold brew, iced coffee, or iced espresso
  • vanilla syrup to sweeten coffee
  • additional pumpkin pie spice, to sprinkle on top

Instructions 

  1. To a glass measuring cup, add the heavy whipping cream, pumpkin puree, vanilla syrup, milk, sweetened condensed milk, and pumpkin pie spice.
  2. Froth with a whisk for 30 seconds to 2 minutes until it's foamy and thick but not too thick so don't over whisk it. If doing it by hand, it will take a bit longer. If using an electric whisk, it'll froth really fast.
  3. Add cold brew, iced coffee, or iced espresso to a glass along with some ice and vanilla syrup to taste, leaving about 2 to 3 inches of room at the top for the foam.
  4. Add the pumpkin cream cold foam on top, as much or as little as you like. Sprinkle pumpkin pie spice on top and enjoy!

Notes

  • Sweetness: To make the coffee sweeter, add more vanilla syrup or your favorite creamer. To make the Pumpkin Cream Cold Foam sweeter, add a tablespoon at a time of vanilla syrup OR condensed milk until it's perfect to your taste.
  • Dairy-free Version: I do not have any experience with dairy-free milks and cream in coffee but if you'd like to make this dairy-free, use a cream and milk that froths up the best.
  • Storing Leftovers: Transfer any leftover pumpkin cream cold foam in an air-tight container or jar and keep in the fridge for a week.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!