Pumpkin Cream Cold Brew

We love the Starbucks Pumpkin Cream Cold Brew, but it's pricey! Our copycat version is made with real pumpkin and natural sweeteners and, best of all, it clocks in at a bit over $2 per serving!

Course Drinks

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 294kcal

Author Karly Campbell

Ingredients

1 cup heavy cream
1/2 cup whole milk
¼ cup pumpkin puree
4 tablespoons maple syrup or honey
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
48 ounces cold brew coffee

Instructions

In a food processor or blender combine everything except for the cold brew.
Blend until smooth and pumpkin puree is dissolved. Mixture should be thick, but not as thick or fluffy as whipped cream. If too thick, add additional milk and stir until it reaches the consistency you prefer.
Fill your glass with ice and cold brew, leaving room at the top for the pumpkin cold foam.
Pour cold foam over the top. Sprinkle with a light dusting of extra pumpkin pie spice, if desired.
Serve immediately.

Notes

This pumpkin cold foam is delicious on a variety of coffee drinks, such as an iced latte, shaken espresso, or iced coffee.

The texture of the cold foam should be a bit like melted whipped cream. It won’t be as stiff or thick as traditional whipped cream, but it does start to thicken up some.

Use sugar free vanilla coffee syrup in place of the honey or maple to make this recipe keto friendly.

Nutrition