Pumpkin Cream Cold Brew Recipe (Starbucks Copycat)
This Starbucks copycat Pumpkin Cream Cold Brew Recipe is warmly spiced, laced with vanilla, and whips up in just 10 minutes with only 5 ingredients plus coffee! And you can save money by making your coffee shop favorites at home!
Servings 8 servings
Calories 131kcal
Ingredients
Pumpkin Cream:
- 3/4 cup heavy whipping cream
- 1/4 cup water
- 1/2 cup sugar or sweetener of choice
- 2 tablespoons pumpkin puree
- 1 1/4 teaspoons pumpkin pie spice mix
- 2 teaspoons pure vanilla extract
Other:
- Cold brew
- Ice
- Pumpkin pie spice mix for garnish
Instructions
For the Pumpkin Cream:
- Add the cream, water, sugar, pumpkin, and pumpkin pie spice to a medium saucepan over medium heat.
- Cook until steaming, stirring to dissolve the sugar, and then remove from the heat. Stir in the vanilla.
- Cool to room temperature, and then strain through a fine mesh sieve.
- Refrigerate until chilled.
To Make the Pumpkin Cream Cold Brew:
- Fill a glass about 2/3 of the way full with ice.
- Add cold brew coffee, diluted with water if you want.
- Stir in 2 tablespoons Pumpkin Cream.
- Top with a sprinkle of pumpkin pie spice if desired.
Notes
- Store the pumpkin cream covered in a glass jar in the fridge for up to 1 week.
- If you aren’t sure how to make cold brew coffee, take a look at my step-by-step guide on how to make cold brew coffee.
- If you want to make the pumpkin cream foamy, whisk it by hand or with an electric mixer until slightly thickened.
- Low Carb and Keto Pumpkin Cream Cold Brew: Omit the sugar and use 1/2 cup of your favorite keto sweetener instead. My favorite keto sweetener for this recipe is crystallized allulose, which is available on Amazon.
Nutrition
Serving: 2tablespoons | Calories: 131kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 9mg | Potassium: 24mg | Fiber: 1g | Sugar: 13g | Vitamin A: 912IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg