What is pumpkin cream cold brew?

This Starbucks coffee drink is a medley of sweetened cold brew coffee and pumpkin-infused frothed milk. Pumpkin cream cold brew is meant to be a less sweet alternative to the pumpkin spice latte. It was originally released as part of Starbucks' fall drink lineup in August 2019, and has been released again in August 2020.

What does this drink taste like?

This coffee drink is only a little bit sweet, and has a slight bitterness from the cold brew. Unfortunately, the pumpkin flavor is quite subtle, since the pumpkin flavor is only in the foam. I could only use 1/2 teaspoon of pumpkin puree in the foam, as too much will prevent the foam from thickening.

Is it healthier than pumpkin spice latte?

Yes, this pumpkin cream cold brew is definitely healthier than the PSL. A 12-ounce (tall) latte is 300 calories, while a 12-ounce pumpkin cream cold brew is 140 calories. However, both of these drinks should be reserved as a special treat, since they contain lots of fat and sugar. Check out the full nutrition facts for this copycat recipe at the bottom of the recipe card.

According to the Starbucks nutrition facts , a tall drink (12 fl oz) is 140 calories. My recipe makes a 12-ounce drink that contains 164 calories. You can lower the calories significantly by using a non-dairy milk or half-and-half instead of the cream/whole milk combo that I use. Read the nutrition facts at the bottom of the recipe card for the full scoop.

By default, this drink isn't vegan, but it can easily be adapted. Simply swap out the milk and cream with a non-dairy barista milk blend or your favorite milk alternative. Keep in mind that the specialty barista blends and certain milks (like cashew) will froth better than others.

Can I make this without a milk frother?

Most of us don't have a specialty milk frother at home, and that's okay. I actually didn't own one when I made this recipe, and the foam still turned out fine. If you'd like to purchase a milk frother, this one (affiliate) is low cost ($10) and gets great reviews. If you already have a hand-held electric mixer or a stand mixer, you can use that instead of a milk frother. There's always the old fashioned elbow grease with just a basic whisk if that's all you have!

What if my milk isn't frothing?

Make sure you're using milk straight from the fridge, as cold milk will always froth the best. Are you using the best type of milk? Oat milk and cashew milk are the best non-dairy options for frothing, while skim milk (or a blend of whole milk and cream) are the best dairy options. Don't add too many other ingredients. Keep the sweetener, vanilla, and pumpkin to a minimum in the foam, or it won't be able to aerate properly.

Starbucks Pumpkin Cream Cold Brew

Description

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!

Ingredients

Scale

For the Cold Brew

1 1/2 cups cold brew concentrate (360 ml)
1 1/2 teaspoons granulated sugar
3/4 teaspoon vanilla extract
Ice cubes, if desired

For the Pumpkin Cream

2 tablespoons heavy whipping cream (30 ml)
2 tablespoons whole milk (30 ml)
1/2 teaspoon pumpkin puree
1/4 teaspoon granulated sugar
1/8 teaspoon vanilla extract
2 pinches ground turmeric, optional (for color)
pinch of pumpkin spice

Instructions

Cold Brew. 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.
Pumpkin Cream. 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.
Assembly. 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.

Category: Beverages
Method: Stirred
Cuisine: American

Keywords: starbucks, nutrition, recipe