Starbucks Pumpkin Cream Cold Brew
Learn how to make this delicious Starbucks coffee drink at home! In minutes, you’ll be enjoying this DIY pumpkin spice coffee with the tempting foam on top. This pumpkin cream cold brew is also keto and vegan friendly!
Servings: 1 drink
- Homemade Cold Brew: coarsely grind 6 ounces (170g) of medium-roast coffee beans (I used Starbucks' Pikes Place). Add 6 cups (1.42 liters) cold water and stir until blended. Seal in a mason jar or cold brew coffee maker and let it brew in the fridge for 20 hours. Strain out the grounds in a paper towel-lined sieve and refrigerate the strained coffee for up to 7 days.
- Make sure the milk and cream are thoroughly chilled when you whip them, or they won't thicken as much.
- Try not to add extra pumpkin, sugar, or vanilla to the pumpkin cream. The more add-ins it has, the less thick it will be.
Serving: 12oz | Calories: 173kcal | Carbohydrates: 11g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 33mg | Potassium: 298mg | Fiber: 1g | Sugar: 9g | Vitamin A: 886IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg