Starbucks iced coffee with pumpkin spice

Make your own Pumpkin Cream Cold Brew at home with this Starbucks copycat recipe. The drink delivers a smooth, creamy flavor and comes together quickly using just a handful of common ingredients.

Starbucks iced coffee with pumpkin spice

I was a regular customer for the Starbucks pumpkin cream cold brew until I figured out how simple and inexpensive it is to prepare at home. This cold coffee drink combines pumpkin spice with real pumpkin puree, and I can assemble it in just a few minutes. It delivers the full autumn atmosphere without the coffee shop price tag.

The arrival of fall always triggers a strong desire for pumpkin-based coffee beverages, both hot and iced. This particular recipe for pumpkin cream cold brew stands out because it includes actual pumpkin puree, not just the spice blend. The puree provides the drink with its characteristic orange tint and contributes a deeper, more authentic squash flavor.

The final step is simply to enjoy the results.

Lee Harsh

Starbucks iced coffee with pumpkin spice Ingredients

• Coffee: The recipe relies on cold brew coffee as its base due to its lower acidity compared to standard iced coffee. However, iced coffee or a couple of shots of espresso can serve as substitutes if cold brew is unavailable.
• Creamer: For the creamy element, heavy cream or half and half are both suitable. Heavy cream produces a thicker consistency similar to cold foam, while half and half offers a creamy texture with less thickness. Many people prefer half and half for its reduced calories and fat while maintaining the same flavor profile. For a dairy-free version, almond milk, oat milk, or coconut milk work effectively.
• Sweetner: Maple syrup provides excellent flavor complementing the pumpkin spices. Other sweetening options include honey, agave, or simple syrup for regular preparation.
• Pumpkin puree: Pure pumpkin puree is the recommended choice because it contains no added spices or sweeteners. This allows full control over the drink’s flavor through maple syrup and pumpkin pie spice adjustments. Grocery store labels require careful attention since pumpkin puree differs significantly from pumpkin pie filling. Using pumpkin pie filling results in an excessively sweet beverage.
• Pumpkin pee spice: Pumpkin pie spice is typically purchased during autumn for baking pies and preparing this pumpkin cold brew. A homemade blend using cinnamon, nutmeg, clove, or ground ginger works equally well.

iced coffee with pumpkin spice starbucks Instructions:

Step 1: To begin, combine the heavy cream or half and half with maple syrup, pumpkin puree, and pumpkin pie spice. You can use a bowl, a jar, or a measuring cup with a spout for this.

Step 2: Next, mix these pumpkin cream ingredients together thoroughly. Use a whisk, a frother, or an electric whisk to blend the mixture until it becomes thick and foamy.

Step 3: Take a tall glass, ideally 12 to 16 ounces, and fill it with ice cubes. Pour the cold brew coffee over the ice, ensuring you leave enough room at the top to add the pumpkin cream later.

Step 4: Finally, gently layer some of the prepared pumpkin cream mixture on top of the cold brew. To combine the layers, use a tall stirrer or a straw to stir the drink before serving.

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Lee harsh

Starbucks iced coffee with pumpkin spice

Make your own Pumpkin Cream Cold Brew at home with this Starbucks copycat recipe. The drink delivers a smooth, creamy flavor and comes together quickly using just a handful of common ingredients.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 2 Servings

Calories: 142

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup heavy cream (or half and half)
• 2 tablespoons maple syrup
• 2 tablespoons pumpkin puree
• 1/4 tablespoons pumpkin pie spice
• 2 cups cold brewed coffee, and ice

Equipment

• Measuring Cups and Spoons
• Frother
• Can Shape Clear Glass Cup

Method

 

1. To create the pumpkin cream, combine the heavy cream (or half and half), maple syrup, pumpkin puree, and pumpkin pie spice inside a jar or a spouted measuring cup. Use a frother or an electric whisk to blend the mixture until it becomes thick and develops a foamy texture.
2. Fill a tall glass, roughly 12 to 16 ounces in size, completely with ice cubes. Pour the cold brewed coffee into the glass, ensuring you leave enough room at the top for the cream. Gently add some of the pumpkin cream mixture on top of the coffee. Use a long stirrer or a straw to mix the drink together.

Notes

1. For storage, keep the pumpkin cream in a sealed container inside the refrigerator. It will stay fresh for 5 to 7 days. Store it separately from the cold brew coffee and only combine them right before you serve the drink.
2. Freezing the pumpkin cream is not recommended, as it will separate and lose its foamy, airy consistency. However, you can freeze the cold brew. Storing cold brew in ice cube trays works well because the cubes will not dilute your drink as they melt. These coffee ice cubes will keep in the freezer for up to 3 months. The nutrition information provided is calculated using half and half.