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–+ servings
two glasses of pumpkin cream cold brew with a straw
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5 from 2 votes

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!
Prep Time5 mins
Total Time5 mins
Course: Beverages
Cuisine: American
Keyword: pumpkin cream cold brew recipe, starbucks pumpkin cream cold brew
Servings: 1 drink
Calories: 173kcal
Author: Emma

Ingredients

For the Cold Brew

For the Pumpkin Cream

  • 2 tablespoons heavy whipping cream
  • 2 tablespoons whole milk
  • ½ teaspoon pumpkin puree
  • ¼ teaspoon granulated sugar
  • ⅛ teaspoon vanilla extract
  • 2 pinches ground turmeric optional (for color)
  • pinch of pumpkin spice
US Imperial - Metric

Instructions

  • Pour the cold brew, sugar, and vanilla into a 13-ounce glass and stir until the sugar has completely dissolved.  Add more sugar to taste, if desired.
  • Pour all of the foam ingredients into a mixing bowl and froth them with a milk frother or a hand-held electric mixer on high speed.  If you're using a mixer, it will take about 2 minutes for the mixture to thicken to a whipped cream-like consistency.
  • Pour the pumpkin cream over the back of a spoon so it floats on top of the coffee.  It may take a couple of tries to perfect this technique, so don't be discouraged if it doesn't work perfectly the first time.  Garnish the drink with a sprinkle of pumpkin spice and enjoy immediately.

Notes

  • 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.

Nutrition

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