Go big or go home!! This recipe isn’t low fat, but it is 100% worth it. It’s the perfect fall drink. Autumns up!

If you need a good copycat recipe of the Starbucks Pumpkin Cream Cold Brew Coffee, then look no further.

The first time I had a Pumpkin Cream Cold Brew, the wheels began to turn in my head of how I could make such a yummy drink from home. I’m here to share those results with you!

Seriously, I was so pleased with the way this turned out. The drink was so good, that I had to make myself stop chugging it. Will power, Rachel!

Pumpkin Cream Recipe

Stores great in a mason jar.
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1 tbsp organic pumpkin puree
  • 1/2 tsp pumpkin pie spice

Mix all of the ingredients in a heavy saucepan and cook over low heat, stirring constantly, until sugar is dissolved. Once dissolved, remove from heat and allow to cool. Pour into your blender and whip for 30 seconds. Pour 2 ounces over iced coffee, or stir into hot coffee. Sprinkle the top with pumpkin pie spice. Pumpkin Cream can be stored in the fridge for two weeks. (Just stir before serving) Makes 4 servings.

Tip: If using refrigerated pumpkin cream, whip in your blender for 30 seconds before pouring it in your coffee.

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