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Easy Copycat Starbucks Pumpkin Cream Cold Brew Recipe

Copycat Starbucks Pumpkin Cream Cold Brew - featured image
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This homemade version of the Starbucks Pumpkin Cream Cold Brew is ready in under 10 minutes with simple pantry ingredients. It features a velvety pumpkin cream that floats on top of cold brew coffee, delivering that perfect fall flavor without the drive-thru line.

Ingredients

Scale
  • 1/4 cup heavy cream
  • 1/4 cup whole milk
  • 2 tablespoons pumpkin puree (100% pumpkin, not pie filling)
  • 2 tablespoons vanilla syrup (homemade or store-bought)
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon maple syrup
  • 1 cup cold brew coffee (store-bought or homemade)
  • Ice cubes, as needed
  • 1–2 tablespoons vanilla syrup (for sweetening cold brew, optional)
  • For Homemade Vanilla Syrup (optional): 1 cup granulated sugar, 1 cup water, 2 teaspoons pure vanilla extract

Instructions

  1. Make the vanilla syrup (if using homemade): Combine 1 cup sugar and 1 cup water in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Remove from heat, stir in 2 teaspoons vanilla extract, and let cool. Store in a jar in the fridge for up to two weeks.
  2. Prepare the pumpkin cream mixture: In a small bowl or jar, combine 1/4 cup heavy cream, 1/4 cup whole milk, 2 tablespoons pumpkin puree, 2 tablespoons vanilla syrup, 1/2 teaspoon pumpkin pie spice, and 1 tablespoon maple syrup. Whisk gently to combine until the pumpkin puree is fully incorporated.
  3. Froth the pumpkin cream: Use a milk frother to blend the mixture until it becomes thick and foamy, about 20-30 seconds. The consistency should be similar to melted soft serve—thick enough to hold its shape but still pourable. Alternatively, shake in a mason jar for about 30 seconds.
  4. Assemble your glass: Fill a tall glass with ice cubes (preferably larger cubes to slow melting).
  5. Add the cold brew: Pour 1 cup of cold brew coffee over the ice, leaving about an inch of space at the top. If desired, stir in 1-2 tablespoons of vanilla syrup for extra sweetness.
  6. Top with pumpkin cream: Gently pour the frothed pumpkin cream over the cold brew, using the back of a spoon to help it float on top. Do not stir.
  7. Finish with a sprinkle of pumpkin pie spice on top for visual appeal and extra flavor.
  8. Serve immediately. Enjoy as-is or give a gentle stir to mix the cream into the coffee.

Notes

For best results, use cold brew that is fridge-cold. Do not over-froth the cream—stop when it resembles thick pancake batter. If pumpkin puree is watery, drain it through a fine-mesh strainer or paper towel before using. The unfrothed pumpkin cream mixture can be stored in the refrigerator for up to 3 days. For a dairy-free version, substitute heavy cream with full-fat canned coconut cream and whole milk with oat milk.

Nutrition

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

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