DIY Pumpkin Cream Cold Brew vs Starbucks

Take the whole coffee beans and add them to a food processor. Grind them to a medium coarse consistency.

Add the ground coffee to a large bowl or jar and add water. Mix well, and refrigerate for at least 10 hours or for up to 24 hours.

Strain the coffee over a large bowl or jar using a fine mesh coffee filter or cheesecloth or using a French press.

In a saucepan, add the water and sugar and turn on the heat. Whisk well and warm the mixture until the sugar has completely dissolved.

Once dissolved, add the pumpkin puree, condensed milk, pumpkin spice and vanilla extract. Heat for 1-2 minutes and then turn off the heat. Pour out the pumpkin syrup into a mason jar for storage in the refrigerator.

In a bowl, measuring cup, or the bowl of a stand mixer, add the cream, milk, and pumpkin sauce.

Using a frother, blender, hand mixer, stand mixer, or with your hands, whisk this mixture until it has reached the consistency of soft whipped cream. Add pumpkin spice and continue to mix.

Add pumpkin sauce to the bottom of the cup. Pour a portion of cold brew, leaving a 1 1/2 inch gap at the top of the glass.

Add the ice cubes and mix well.

Top with the pumpkin cream cold foam and garnish with more pumpkin spice. Enjoy!

Equipment Needed

Spice Level:

Dietary

Allergens