Starbucks Pumpkin Cream Cold Brew
Skip the Starbucks line and save money with this homemade Pumpkin Cream Cold Brew recipe! My all-time favorite drink is easy to recreate at home, tastes just like the original, and can be enjoyed year-round—not just in the fall.
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Servings: 1
Equipment
Ingredients
Pumpkin Cream Cold Foam
- 1 tablespoon Homemade Pumpkin Syrup (or store-bought)
- 2 tablespoons 2% milk
- 3 tablespoons heavy cream
Starbucks Pumpkin Cream Cold Brew
- 1-2 tablespoons Homemade Vanilla Syrup or store-bought
- 10 ounces unsweetened black cold brew
- ice cubes
- Pumpkin Cream Cold Foam recipe above
- pumpkin pie spice
Instructions
- In a small cup, combine the Pumpkin Cream Cold Foam ingredients and froth with a handheld milk frother until thick and creamy (about 30 seconds).
- To a glass, combine the vanilla syrup, cold brew, and ice.
- Gently pour the Pumpkin Cream Cold Foam over the cold brew and sprinkle pumpkin pie spice on top.
- Stir gently to combine, and enjoy.
Notes
This recipe uses my Homemade Pumpkin Syrup, but if you want to make a single batch of Pumpkin Cream Cold Foam without making the homemade syrup, follow this recipe:
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- 1 tablespoon canned pumpkin
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- 1/2 -1 tablespoon Homemade Vanilla Syrup (or store-bought)
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- Pinch of salt
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- 1/2 - 1 tablespoon sweetened condensed milk (adjust to your preference)
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- 2 tablespoons 2% milk
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- 3 tablespoons heavy cream