Pumpkin Cream Cold Brew | Starbucks Copycat Recipe

In a medium container, combine 1 cup of heavy cream, 1/2 cup of sweetened condensed milk, and 2 teaspoons of vanilla extract.

Whisk the mixture together until combined and the consistency is uniform.

Add 3 tablespoons of pumpkin puree and 2 teaspoons of pumpkin pie spice to the mixture.

Whisk until smooth, ensuring the spices are fully incorporated.

Pour the pumpkin cream into a jar for later use.

In a glass, add ice and pour in 10 oz of cold brew (or cold brew concentrate).

If using cold brew concentrate, remember to add water as needed.

Using a NutriBullet or blender, pulse 1/4 cup to 1/2 cup of the pumpkin cream for 10-12 seconds until fluffy and thick.

Alternatively, use a milk frother to froth the cream, though this step can be skipped if desired.

Pour the frothed pumpkin cream over the cold brew and enjoy.

Equipment Needed

Spice Level:

Allergens