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Starbucks Pumpkin Cream Cold Brew

How To Make Starbucks Pumpkin Cream Cold Brew At Home - Starbucks Pumpkin Cream Cold Brew Copycat Recipe

Kai Jordan
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Equipment

  • Mixing bowl and whisk
  • Strainer/ cheesecloth

Ingredients
  

  • For the pumpkin spice sauce:
  • 4 tablespoons of pumpkin puree
  • 3 teaspoons of cinnamon powder (6 cinnamon sticks)
  • 2 teaspoons of nutmeg powder
  • 1 teaspoon of ginger powder
  • 1 teaspoon of ground cloves.
  • 1 ½ cups of water
  • 1 or 1 ½ cups of sugar
  • For the Pumpkin Cream Cold Brew:
  • ½ cup of cold brew concentrate
  • ½ cup of water
  • ½ cup of ice
  • 1 cup of Heavy whipping cream/half and half
  • 3 tablespoons of Pumpkin spice sauce
  • 2 teaspoons of sugar
  • 1 teaspoon of Vanilla syrup
  • A pinch of pumpkin spice or nutmeg

Instructions
 

  • For the Pumpkin spice sauce:
    Start by adding water and sugar into a saucepan and bring to a simmer while mixing them.
    After the sugar is completely dissolved, add the spices (i.e., cinnamon, nutmeg, and the rest), mix, and then add the pumpkin puree.
    Let the mix simmer for 20 minutes before you remove it from the heat and strain to separate the syrup from any debris. Use your strainer or cheesecloth for this.
    Your pumpkin spice syrup is ready!
  • For the Pumpkin Cream Cold Brew:
    Start by placing your mixing bowl and whisk, in the fridge for 15 minutes to chill.In a glass add ice.
    Serve the cold brew concentrate, water, and vanilla syrup over the ice, and then stir well until they are all mixed.
    In a chilled mixing bowl, add the whipping cream, sugar, and the pumpkin spice sauce and whisk vigorously for 2-5 minutes, until you get the right thickness.
    Top the glass off with the pumpkin cream you just made and finish off with a dash of nutmeg or pumpkin spice sprinkled on top of it.
    You Pumpkin cream cold brew is ready to enjoy!

Notes

  • There are many ways to make the cold brew. You can use Starbucks bottled Cold Brew Signature Black concentrate. It's the easiest option, I always use it when I can find it. Alternatively, you could buy the Starbucks Cold Brew Pouches and steep them in cold water in a pitcher for 20 hours in the refrigerator. If you can’t access either, then brew normal hot coffee, but make it really strong, and refrigerate it until it is cold.
  • Another way of making the pumpkin cream cold foam is using a French press. I like to use half and half when using a French press, it brings out the best consistency. Add the half and half, pumpkin sauce, and sugar into the French press and move the plunger up and down to make the cold foam.
  • If you want to reduce how sweet your overall drink is, you can reduce the amount of sugar you add to your homemade pumpkin spice puree. I normally use 1 cup, but when I want extra sweetness, I use 1 ½ cup.
  • You can also use any milk you want as opposed to the half and half and froth it to make the cold foam. But from experience, I've found that the plant-based milk does not hold as well as heavy cream and half & half.
  • There are also pumpkin pie syrups and sauces that you can get from the store as opposed to making your own from scratch. But I have found making the syrup from scratch brings out the best taste. Just be careful not to purchase pumpkin pie filling instead of pumpkin puree, otherwise, the overall result will be too sweet.
  • Try to use filtered water to make the best ice cubes. Alternatively, to avoid your drink being watered down over time, you can use coffee ice cubes instead, like Starbucks does for their cold beverage options.