Pumpkin Cream Cold Brew Starbucks Copycat
Posted on September 16, 2025
Pumpkin Cream Cold Brew Starbucks Copycat
- 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)
- In a glass measuring cup, combine heavy cream, pumpkin puree, vanilla syrup, milk, sweetened condensed milk, and pumpkin pie spice.
- Whisk vigorously for 30 seconds to 2 minutes until the mixture becomes foamy and thick, but be careful not to over-whisk. It may take longer if whisking by hand, or quicker with an electric whisk.
- Pour cold brew, iced coffee, or iced espresso into a glass over ice, and sweeten with vanilla syrup to taste, leaving some space at the top for the foam.
- Gently spoon the pumpkin cream cold foam on top, adjusting the amount to your preference. Sprinkle with additional pumpkin pie spice for that extra seasonal touch.
- Sip, savor, and enjoy your homemade Pumpkin Cream Cold Brew!
- Adjust sweetness to your liking by adding more vanilla syrup or your preferred creamer.
- For a dairy-free version, experiment with froth-friendly dairy alternatives.
- Store any leftover pumpkin cream cold foam in an airtight container in the fridge for up to a week.
