When Starbucks came out with the new Pumpkin Cream Cold Brew and I got my first sip of it, I knew immediately I needed to figure out how to recreate it at home. After MANY failed attempts and talking to several baristas who gave away tiny bits of information, I am confident I have figured it out. After all of these attempts at making it homemade, I did find a Torani brand Pumpkin Pie flavored syrup that can be used in place of the pumpkin cream but it is hard to find.
The cold brew makes this drink so smooth and the pumpkin cream foam on top makes it the perfect fall beverage. Give it a try and let me know what you think.
You will absolutely need one of these little mesh strainers if you make the pumpkin cream. I tried multiple ways to strain it and it’s just too thick for anything else. I ended up ordering this set from Amazon. Here is the link if you need one (Paid Link) https://amzn.to/2IKOw0D. As an Amazon Associate, I earn from qualifying purchases.
Here is my recipe to make your own cold brew coffee https://heartandsoulcooking.com/?p=65
Copycat Starbucks Pumpkin Cream Cold Brew Coffee
(2 votes, average: 5.00 out of 5)
Loading...A perfect recreation of Starbucks Pumpkin Cream Cold Brew
Ingredients
- Vanilla Sweet Cream Recipe
- 1 cup whipping cream
- 1 (14 oz) can of sweetened condensed milk
- 1 tbsp vanilla extract
- Pumpkin Cream Recipe
- 1 cup half & half
- 1/2 cup white sugar
- 2 tbsp pumpkin puree
- 2 tsp pumpkin pie spice*
- 1 tsp vanilla extract
- OR Torani Pumpkin Pie flavored syrup instead of the pumpkin cream
- Cold Brew
- Ice
- Pumpkin pie spice for topping
Instructions
In a bowl or jar, mix together whipping cream, sweetened condensed milk and 1 tbsp of vanilla extract. Keep in an airtight container in the refrigerator.
In a small saucepan on medium heat, mix together half & half, white sugar, pumpkin puree, pumpkin pie spice and 1 tsp vanilla extract. Allow to barely come to a simmer and then remove from heat. Strain using mesh strainer (a must have for this recipe, trust me). Put in airtight container in refrigerator.
OR just go buy Torani Pumpkin Pie flavored syrup if you can find it.
To assemble a Pumpkin Cream Cold Brew coffee (this is for a Venti size). Pour 1 1/2-2 cups cold brew (depending on how strong you want your coffee) in a large tumbler cup, add ice to your liking.
Blend together 1/4 cup of the vanilla sweet cream and 1/2 cup of the pumpkin cream. You don't have to blend it but it will give it that frothy consistency if you do. OR blend together 1/2 cup vanilla sweet cream and 1 tbsp Torani pumpkin pie flavored syrup.
Pour the blended mixture over the cold brew and ice and top with a sprinkle of pumpkin pie spice or cinnamon.
Notes
*If you don't have pumpkin pie spice, just substitute 1/4 tsp each of ground cinnamon, ground ginger, ground cloves and ground nutmeg. Cold brew, vanilla sweet cream and pumpkin cream will all stay good in your refrigerator for a week.
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