Copycat Starbucks Pumpkin Cream Cold Brew | #PumpkinWeek

Pumpkin week is a sponsored event that includes gifts to me from the participating brands. All thoughts and opinions are my own, but I think you’ll enjoy this pumpkin cream cold brew recipe as much as I do. Thank you for supporting the brands that make Food Above Gold happen.

If you are a lover of the pumpkin spice latte, then this pumpkin cream cold brew will help you welcome the season while the days are still warm. It’s the perfect iced coffee drink.

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages.

It’s been 16 years since Starbucks released a new pumpkin coffee beverage, and I’m so glad it is here.  I’ve been over the pumpkin spice latte for a while, and I’m ready to enjoy the pumpkin cream cold brew. This copycat recipe of the Starbucks version is a great way to enjoy the start of fall but not say goodbye to the warm summer days.

How To Make Pumpkin Cream Cold Foam

You can use a handheld frother or the Nespresso Aeroccino milk frother. The newest version has a cold cream option as well as the traditional offerings.  Since the whipping cream, pumpkin puree, and other ingredients in the mixture, it might be a little heavy too for the Aeroccino to froth.

Try mixing together everything except the cream and milk in a measuring cup while the Aeroccino froths. Then scoop the foam off the top of the milk and set it aside. Then pour the cold cream into the measuring cup and stir together.

Once you are ready to drink, add ice to a mason jar or cup and top with the cold brew. Use the measuring cup to pour in the pumpkin cold cream mixture and top with the reserved foam.

In order to get cold cream in a blender, blend on high for about 20-30 seconds. You may have to use a spoon to skim the foam off of the top depending on how well frothed it becomes. Be careful about not heating the milk with the friction of the blades.

As a tip, the fresher your milk is, the better it will froth.  Milk that is close to expiring doesn’t make cold foam nearly as well as fresh. It collapses and loses its body really easily. 

Tips For Making A Better Pumpkin Cream Cold Brew

• Make cold brew that isn’t bitter.  For some, bitterness is what makes a cup of coffee enjoyable. However, a well made cold brew is silky and luxurious while lacking an overly bitter profile. Using the freshest ground coffee beans helps as well.
• If you want your pumpkin spice sauce to have the most authentic flavor possible, make homemade sugar pumpkin puree.  This tutorial takes you through the steps of choosing the right pumpkin, roasting it, and turning it into a perfect puree.
• Homemade pumpkin spice tastes better. Before being served, the pumpkin cream cold brew gets a light dusting of pumpkin spice (ginger, cloves, cinnamon and nutmeg).  Using homemade gives better control over the quality and flavor of the pumpkin pie spice topping.

#PumpkinWeek

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life

Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy

Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker

Pumpkin Desserts:
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories

Copycat Starbucks Pumpkin Cream Cold Brew Recipe

The heavy cream in the cold foam is completely optional. However, it does help give some substance and binding power so it stays foamy longer.

If you want to use alternative ingredients, this recipe is easy to do that with. You can switch out whole dairy milk for skim milk almond milk. You can try maple syrup instead of vanilla syrup. If the drink is too sweet for you, you can even substitute 1/2 teaspoon of vanilla extract in place of the syrup.

Simplify grocery shopping with this printable grocery list for this pumpkin cream cold brew recipe.  Everything is listed in standard grocery store amounts.  If no size is specified, even the smallest package will provide more than enough.

Thanks so much for stopping by!

Happy Cooking! 🙂 

Copycat Starbucks Pumpkin Cream Cold Brew

Enjoy this cold autumn coffee drink that has all the flavor of Starbucks but made right at home.

Course: Drinks

Cuisine: Vegetarian

1 serving

Prep Time: 5 minutes

Total Time: 5 minutes

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Ingredients

• 2-3 teaspoons Torani vanilla syrup
• 1 cup cold brew coffee
• ice

Pumpkin Cream Cold Foam

• 2 Tablespoons pumpkin puree
• 1 Tablespoon Torani Pumpkin Pie Spice Sauce
• 1/3 cup whole milk
• 2 Tablespoons heavy cream
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon granulated sugar

Instructions

• Stir together the pumpkin pie spice and granulated sugar. Set aside.
• In the bottom of a glass 16 ounce cup, add in the vanilla syrup and cold brew coffee.  Fill with ice until it is ⅔ full and stir with a spoon.
• In a blender combine the pumpkin pie sauce with the milk, heavy cream, and pumpkin puree.  Whip until frothy. Scrape the cold foam onto the top of the iced coffee. Sprinkle pumpkin pie spice mixture on top of cold foam and serve.

Notes

If you want the vanilla flavor in the coffee but not the sugar, add in one half of a vanilla bean when making the cold brew.  Make sure to cut it down the middle and scrape the vanilla into the jar as well.

Nutrition

Serving: 1serving | Calories: 254kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 125mg | Potassium: 223mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2907IU | Calcium: 122mg | Iron: 1mg

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