Pumpkin Cream Cold Brew Starbucks Copycat

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Pumpkin Cream Cold Brew Starbucks Copycat

Prep Time 15 minutes
Course Drinks


  • 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.

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