Starbucks Copycat Pumpkin Cream Cold Brew

If you haven’t had the Pumpkin Cream Cold Brew from Starbucks, you’re missing out! I had it a few weeks ago and could not get it off my mind. I made it a couple times at home now and I’m telling you, it is one cozy drink. I know it’s not a hot drink, but it has got me feeling like a pile of autumn leaves. I don’t know what else to say other than go make it and you’ll know exactly what I’m talking about. I used a cold brew maker for this, but if you don’t have one, no need to exit the page, you can simply make it in a large jug or a bowl for all I care. You’ll just need to strain out the ground coffee with a filter or cheesecloth. Then BAM, cold brew for days. Also, I like my coffee pretty strong and not overly sweet, so you can dilute your cold brew with ice like I do, or add some water to it. I don’t add any extra sweetener to my coffee, but a simply syrup or a pump of your favorite flavoring would go well with it too. Dollop on as much of that cream as you like, I like to pile it on and sip it straight! Happy Saturday everyone!

STARBUCKS COPYCAT PUMPKIN CREAM COLD BREW RECIPE 

INGREDIENTS

for the cold brew

  • 1 1/4 cup freshly ground coffee beans of your choice
  • 2 quarts of water

for the cream

  • 1 cup heavy cream
  • 1/2 cup canned pumpkin puree
  • 1/4 cup condensed milk + more if you want it sweeter
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground cardamom

DIRECTIONS

for the cold brew

  • Steep the coffee in the water overnight in the fridge (I use this Ball Mason Jar Cold Brew Maker). Or in a jug or bowl!
  • Remove the ground coffee from the filter and pour some into a glass filled with ice. If you steeped it in a jug, strain the coffee with a filter or cheesecloth once or twice. Cold brew is a strong concentrated coffee so I like to make sure I have enough ice in there to dilute it. Or you can use less ice and add some water.
  • At this point you can sweeten your cold brew with simple syrup or another other flavors, but I find the pumpkin cream to be just the right amount of sweetness & flavor for me.

for the cream

  • In a stand mixer fitted with the whisk attachment, whip the heavy cream on med/high till it begins to thicken (~1-2mins).
  • Add the pumpkin & condensed milk & whisk till just incorporated. The cream should be somewhat thick but still runny.
  • Add the spices and whisk till just combined.
  • Pour desired amount over iced cold brew and store the rest in a sterilized jar. Can be kept in the fridge for up to a week.

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