This Pumpkin Cream Cold Brew Starbucks Copycat will satisfy your pumpkin coffee cravings. This recipe can also be used as Pumpkin Spice Coffee Creamer. Autumns Up!
I was finishing up my lovely fall trip to the Biltmore in Asheville, North Carolina. My husband and I pulled off at the small downtown Starbucks to caffeinate up before making the six hour trip back home. I decided to try the Pumpkin Cream Cold Brew. One sip, and I fell in love. It was perfectly balanced coffee, cream, sweet, and spice. I thanked heaven that I was wise enough to order a venti.
This is now my go-to pumpkin drink order at Starbucks. I’m a reformed lover of the Pumpkin Spice Latte. I guess my taste buds have changed over the years because a pumpkin spice latte is now far too sweet for me. It leaves me feeling yucky after drinking it. (I later looked up the sugar content. Yikes!)
Unfortunately the Starbucks Pumpkin Cream Cold Brew seems to run out quickly. I had trouble finding it last year about a month before it was to end. What a bummer. But disappointments stir us to make lemonade from lemons, or pumpkin coffee cream from regular ole’ coffee cream! A copycat recipe was simply a must. It was too perfect not to have it on hand at home.
So, I set off testing recipes, tweaking and tweaking some more. I was so pleased with the way this turned out! I’m excited to get to share it with you! The drink was soooo good, that I had to make myself stop chugging it.
Willpower, Rachel! But who cares about willpower when it’s Pumpkin Spice?
Pumpkin Cream Cold Brew Recipe
- 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, your favorite cold brew, 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.
Variations: you can replace the sugar with coconut sugar if desired.
Pumpkin Spice and everything nice! Happy Fall!