Pumpkin Cream Cold Brew
This homemade Starbucks copycat recipe delivers all the rich, velvety pumpkin goodness you crave, without requiring a barista certification or breaking the bank. Perfect for pumpkin spice enthusiasts who want to enjoy their favorite fall beverage whenever the mood strikes, this recipe captures the essence of autumn in every sip.
Equipment
- Large Mason Jar or Cold Brew Maker
- Fine-mesh Sieve
- Cheesecloth or Coffee Filter
- Hand Mixer or Immersion Blender
- Tall Glass
Ingredients
For the Cold Brew
- 1 cup coffee beans coarsely ground, medium-dark roast recommended
- 4 cups filtered water
- ice cubes
For the Pumpkin Cream
- 1/2 cup heavy cream substitute with coconut cream for dairy-free option
- 2 tablespoons pumpkin puree pure, not pumpkin pie filling
- 2 tablespoons maple syrup or honey adjust to taste
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 1 pinch salt
For Garnish
- pumpkin pie spice for dusting
- 1 cinnamon stick optional
Instructions
- In a large mason jar or cold brew maker, combine the coarsely ground coffee with filtered water at a 1:4 ratio. Stir gently to ensure all grounds are saturated. Cover and let steep in the refrigerator for 12-18 hours.
- After steeping, strain the cold brew through a fine-mesh sieve lined with cheesecloth or a coffee filter. Press gently to extract all the liquid without forcing grounds through. Transfer to a clean container and refrigerate until ready to use.
- In a mixing bowl, combine heavy cream, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt. Using a hand mixer or immersion blender, whip until soft peaks form – approximately 2-3 minutes.
- Fill a tall glass with ice cubes. Pour in the cold brew, leaving about 1-1.5 inches of space at the top. If you prefer a less intense coffee flavor, dilute with a splash of water or your preferred milk.
- Gently spoon the whipped pumpkin cream over the cold brew, allowing it to float on top and gradually infuse downward.
- Lightly dust the top with additional pumpkin pie spice in a circular motion. Add a cinnamon stick for stirring and enhanced aroma. Serve immediately with a metal straw or wide-mouth paper straw.
Notes
The cold brew concentrate will stay fresh for up to 7 days refrigerated.
Pumpkin cream can be prepared up to 24 hours in advance.
For the perfect texture, stop whipping just before stiff peaks form.
For a lower-calorie version, replace heavy cream with half-and-half or whipped coconut cream.
Monk fruit sweetener works as a zero-calorie alternative to maple syrup.
Pumpkin cream can be prepared up to 24 hours in advance.
For the perfect texture, stop whipping just before stiff peaks form.
For a lower-calorie version, replace heavy cream with half-and-half or whipped coconut cream.
Monk fruit sweetener works as a zero-calorie alternative to maple syrup.
Nutrition
Calories: 215kcalCarbohydrates: 12gProtein: 2gFat: 18gSugar: 10g
Tried this recipe?Let us know how it was!