Pumpkin Cream Cold Brew
Yes, I realize it is June, no I don’t think that’s relevant! In my opinion, pumpkin flavored food and drinks belong YEAR ROUND! Think about, if we normalized pumpkin flavored/scented things all year, we wouldn’t go crazy in the fall and get burnt out before Thanksgiving even hits…right?! Anywho, regardless of your stance on pumpkin flavored food and drinks outside of fall time, THIS RECIPE IS AMAZING!!! I was complimented by MANY baristas who said this recipe was the “closest the’ve seen” to the recipe they use at Starbucks! I pinky promise it is delicious and will help ya skip the line, at least a couple times once pumpkin season comes around. Most importantly, you can make this ALL YEAR ROUND once they stop selling it at Starbucks, so you’re welcome!
Let’s get to cold brewin!
Pumpkin Cream Cold Brew - Starbucks Copy Kat Recipe
Servings: 1 | Total Time: 5 minutes
Ingredients:
PUMPKIN CREAM COLD FOAM:
1/8 cup heavy whipping cream
1/8 cup 1% milk
1 tbsp light condensed milk
1 tbsp canned pumpkin
Pinch of salt
1 tsp sugar or monk fruit sweetener
COLD BREW:
10-12 ounces cold brew
Pumpkin pie spice
Pumpkin cream cold foam
Ice
INSTRUCTIONS:
To a blender add all the pumpkin cream cold foam ingredients and blend for 60 seconds until well combined
Transfer the mixture to a cup and froth with a milk frother to get it extra thick and foamy
To a separate cup add cold brew, 1 tbsp vanilla syrup, and ice and mix well
Add the pumpkin cream cold foam over the cold brew and sprinkle pumpkin pie spice on top
Helpful Tips:
You can skip the blender step entirely and just use a milk frother to mix the cold foam! It will take a bit longer to get the pumpkin fully mixed and the pumpkin will get caught in the milk frother, but it still works just fine!
You can use homemade cold brew or store bought! I like the Starbucks cold brew because I think it tastes most like the one Starbucks sells, but use whatever you love most!
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Milk Frother (My #1 kitchen gadget)
Hexagon Silicone Ice Cube Tray
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