Want to make Starbucks pumpkin cream cold brew coffee at home? This homemade Starbucks copycat uses only a handful of basic ingredients to make a smooth cold brew coffee and fluffy pumpkin cream foam that is ready to help you transition into cozy fall vibes.
School has started and y'all's virtual nephew is now in second grade! Of course, I dropped him off at school for his first day then needed to run and get a pumpkin cream cold brew to cry into since it came out on the same day. Y'all, I started this blog when he wasn't even 2 years old, and now he's off with the 'big kids' in second grade. Sob with me. We're getting old!
Anyway, I have for you a copycat starbucks pumpkin cream cold brew recipe here that is going to satisfy that pumpkin spice craving while we wait for the temperatures to chill out...
...then we can all enjoy a pumpkin spice latte guilt-free.
How to Make Homemade Pumpkin Cream Cold Brew
I love making copycat starbucks recipes because oftentimes they are super simple to make at home and are obviously way more affordable (and convenient). To make this you can make cold brew coffee (I promise, it's SO simple and you should absolutely make it in bulk for the week buuuut they've got it in the grocery store now if you wanna ), and to make your pumpkin cream cold foam.
Cold Brew Coffee
Really simple, really easy. Make your own cold brew coffee overnight in the fridge in a carafe or large jug and it's ready to serve by the morning!
Coarsely Ground Coffee. You need your coffee to be coarsely ground so that it releases all that coffee-ness into the water. This really easy to do with your own whole coffee beans and a burr grinder, on a french press setting, but you can totally just use your regular coffee grounds so long as they are coarse.
Filtered Water. But if you like the taste of your tap water, I say drink it!
The cold brew taste is smoother and less acidic than hot coffee, not to mention it's so much easier to make than the hot stuff.
The coffee should have the texture of really coarse cornmeal when it's ready. Mix a few cups of cold water and coffee in a large container with a lid, that's important, y'all. The lid will keep it from getting any weird fridge flavors.
Let it steep overnight, for about 12 hours. This can be done in the fridge or on the countertop. Next morning, strain it through a coffee filter on a fine mesh strainer into a serving carafe (or into a large measuring cup that can help you pour it into a carafe). Your cold brew is ready for the week, honey!
(Or you can totally buy a big jug of it at your local grocery store, I won't judge)
How to Make Your Own Pumpkin Cream Cold Foam
Now, there are different ways to make the drink’s signature pumpkin foam. You can whip it up with a milk frother, an immersion blender, or in your actual blender. It makes a nice, thick foamy sweetened pumpkin spice cream that is so good.
You can also not whip it at all (the froth won't stay if you use non-dairy milk, I actually love using vanilla oat milk and almond milk to make the pumpkin cream on a regular day) for a beautiful little pumpkin cream that gives us the pumpkin spice flavors she's supposed to give.
Heavy Cream. To turn that cream into a cold froth you'll need some heavy whipping cream. This will give it the structure to sit on top of the drink, but be careful: do not overwhip the cold cream or you'll end up with pumpkin cold whipped cream instead of foam.
Cold Milk. It gives some insurance that you won't end up with pumpkin cold whipped cream...or worse: pumpkin cold butter and buttermilk. Since milk doesn't have as much fat as heavy cream, it won't whip up thick. Use whole milk or dairy free milk.
Pumpkin Puree. Yes this is using real pumpkin, no artificial flavoring when it's homemade. I really enjoy that pumpkin flavor so much, I don't skimp on it. And if you grab pumpkin pie mix by accident (totally happens, they are usually right next to each other!) you can use it, just make sure to add the sugar and any spices to taste since the pumpkin pie filling is already spiced and sweetened.
Pumpkin Spice Mix. A need. If you don't have it, make some by mixing together one tablespoon ground cinnamon, a half tablespoon ground ginger, one teaspoon ground nutmeg (bonus points if you freshly grate it. The flavor difference is HUGE), then a half teaspoon of clove and allspice, each. Mix it together, and use a tablespoon of it for this recipe. Save the rest for the other pumpkin recipes you'll be making this year, like some amazing pumpkin bread.
Kosher Salt. Gotta balance the flavor out!
Sweetened Condensed Milk. This is what gives us that sweetness without having to do a ton of work. If you use granulated sugar or brown sugar, you'll have to heat up the pumpkin cream to dissolve the sugar.
If you'd like to make it a little healthier/sugar free, you can use maple syrup or agave nectar to make the sweet cream.
Vanilla Extract. This rounds out the flavor. It's amazing how much a teaspoon of vanilla extract adds to a recipe.
Give all the ingredients a good whisk in a large mixing bowl until well combined, then cover and keep in the fridge until ready to use.
When you're ready use your mixing tool to whip the pumpkin cream into cold foam, whether that's with the blender or milk frother. Pour the foam over iced coffee, then sprinkle with pumpkin spice for garnish.
Honey, when I say this might be one of my favorite drinks...! This starbucks copycat recipe is exactly what I'm drinking until the weather gets cold.
More Fall Recipes:
- Cinnamon Ginger Tea
- Pumpkin Sheet Cake with Fluffy Cream Cheese Frosting
- Sparkling Apple Cider Sangria
- Apple Butter Babka
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Pumpkin Cream Cold Foam
- ¾ cup heavy cream
- ¼ cup cold milk *see note
- ½ cup sweetened condensed milk
- ¼ cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- 2 teaspoon vanilla extract
Cold Brew Coffee (if not using store-bought)
- 1 cup coarsely ground coffee
- 5 cups filtered water
To Make the Pumpkin Cream Cold Foam
- In a medium sized bowl, whisk together the heavy cream, cold milk sweetened condensed milk, kosher salt, pumpkin puree, pumpkin pie spice, and vanilla until smooth. The spice won't mix in completely and that is perfectly okay.
- Pour into an airtight container, cover, and keep in the fridge until ready to use.
To Make the Cold Brew Coffee (optional)
- Mix the coarsely ground coffee beans and water together in a large container with a lid. Give it a really good stir to soak all the coffee grounds, cover, and place into the fridge or leave on the counter top overnight.
- The next morning, strain the coffee into a serving container or large measuring cup through a coffee filter in a mesh sieve.
To Make the Pumpkin Cream Cold Brew
- In a tall glass with ice, pour in the strained cold brew coffee.
- In your blender or with a milk frother, whip the cold pumpkin cream until thick and just barely giving you soft peaks.
- Top your iced cold brew coffee with a generous amount of the pumpkin cream cold foam, then garnish with a sprinkle of pumpkin pie spice over top.
- Serve cold and frothy.
Can't have dairy?*
You can use non-dairy milks in lieu of the heavy cream and cold milk. They will not foam as well as the heavy cream and the foam they do make will not stay well-structured.
Sugar Free Substitutes
Instead of the sweetened condensed milk, you can use maple syrup or agave nectar.
Don't want to make the cold brew coffee?
You can use regular iced coffee or buy cold brewed coffee at your local grocery store.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 25gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 80mgSodium: 236mgCarbohydrates: 24gFiber: 0gSugar: 23gProtein: 5g
All nutrition facts are estimations. Please see a physician for any health-related inquiries.
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.