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Homemade Copycat Starbucks Pumpkin Cream Cold Brew Recipe

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This copycat Starbucks pumpkin cream cold brew is a quick and easy fall drink made with simple ingredients. It features a silky cold brew base topped with a velvety, spiced pumpkin cream that slowly sinks into the coffee for a comforting, crowd-pleasing treat.

Ingredients

Scale
  • 1 cup (240 ml) cold brew coffee concentrate
  • 1/4 cup (60 ml) milk of choice (whole milk, oat milk, or almond milk)
  • 2 tablespoons (30 ml) vanilla syrup
  • Ice, as needed
  • 1/2 cup (120 ml) heavy cream
  • 2 tablespoons (30 g) pumpkin puree (100% pure pumpkin)
  • 2 tablespoons (15 g) powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the pumpkin cream topping: In a medium mixing bowl, combine 1/2 cup heavy cream, 2 tablespoons pumpkin puree, 2 tablespoons powdered sugar, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, and a pinch of salt. Whisk by hand or use a hand mixer on low speed to combine. Increase speed to medium-high and whip until the cream thickens and forms soft peaks, about 2-3 minutes with a hand mixer or 5-6 minutes by whisk. For extra-smooth topping, transfer to a blender and pulse for 5 se…
  2. Prepare the cold brew base: Fill tall glasses with ice. In a separate small bowl or liquid measuring cup, mix 1 cup cold brew coffee concentrate with 1/4 cup milk and 2 tablespoons vanilla syrup. Stir gently until combined. Pour the cold brew mixture evenly into the ice-filled glasses, leaving about an inch of space at the top.
  3. Assemble the drink: Gently spoon or pour the pumpkin cream topping over the back of a spoon held just above the cold brew to help it float. Start with a thin layer, then add more until all the cream is used. Optionally, create a swirl pattern on top and dust with extra pumpkin pie spice or cinnamon. Serve immediately with a straw or stir.

Notes

Chill your bowl and cream for fluffier topping. Don’t skip the salt—it balances sweetness. Use room-temperature pumpkin puree to avoid graininess. For dairy-free, use full-fat canned coconut cream. The cream can be made up to 2 hours ahead and refrigerated; whisk before serving. The cold brew base can be mixed and refrigerated for up to 24 hours. Do not assemble the drink ahead of time.

Nutrition

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

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