Go Back
+ servings
Pumpkin Cream Cold Brew in a Starbucks cup.

Pumpkin Cream Cold Brew

This Pumpkin Cream Cold Brew is a Starbucks copycat that's ideal for anyone who loves a seasonal pumpkin drink, but doesn't like coffee that's too sweet! It's full-bodied cold brew coffee with the perfect touch of vanilla syrup and pumpkin spice cream.
5 from 3 votes
Print Pin
Course: Drink
Cuisine: American
Keyword: Coffee Drinks, Pumpkin Drinks, Starbucks Copycat, Starbucks Drinks
Prep Time: 15 minutes
Total Time: 15 minutes
Makes: 1 drink
Author: Sues

Ingredients

  • 10 oz. cold brew
  • 1 oz. vanilla syrup (store-bought or recipe below)
  • cup pumpkin cream cold foam (recipe below)
  • Pumpkin pie spice

Vanilla Syrup

  • 1 cup water
  • 1 cup granulated sugar
  • 1 vanilla bean

Pumpkin Cream Cold Foam

  • ¾ cup 2% milk
  • ¼ cup heavy cream
  • 2 ½ Tbsp pumpkin spice sauce (store-bought or recipe below)
  • 2 tsp vanilla syrup (store-bought or recipe below), or you can use 1 tsp vanilla extract

Pumpkin Spice Sauce

  • 1 cup water
  • 1 cup granulated sugar
  • ½ cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 ½ tsp pumpkin pie spice*

Instructions

  • Pour cold brew into an ice-filled glass. Stir in vanilla syrup.
  • Top drink with pumpkin cream cold foam and enjoy.

Vanilla Syrup

  • Put water and sugar in a medium saucepan and bring to a boil. Lower heat and let mixture simmer for about 10 minutes until sugar is completely dissolved and mixture has thickened a bit.
  • Pour syrup into a heat-proof jar or container. Scrape out some of the seeds from the sliced open vanilla pod with a sharp knife and add them and the vanilla bean into the syrup. 
  • Place syrup in fridge and let steep for at least 6 hours**. Syrup will thicken more as it cools. If you want a more intense vanilla flavor, you can leave the bean in after 6 hours.
  • For a quicker vanilla syrup, you can use vanilla extract instead of a vanilla bean. Stir about a Tablespoon of the extract into the saucepan right when you remove it from the heat. Syrup will be ready to use as soon as it cools.

Pumpkin Cream Cold Foam

  • Mix milk, cream, and pumpkin spice sauce in a mason jar and shake to combine. Alternatively, you can stir all ingredients together in a bowl. If you're not using right away, keep in an airtight container in the fridge (you can use this pumpkin sweet cream in coffee as is if you want).
  • Turn mixture into cold foam right before using. You can either use an electric frother, hand mixer, or blender. Just add the sweet cream and froth, mix, or blend until the mixture turns into a foam. Alternatively, you can shake the mixture in a mason jar until it's frothy.

Pumpkin Spice Sauce

  • Put all ingredients in a medium saucepan, stir, and bring to a boil.
  • Once boiling, lower heat and let simmer for about 10 minutes, until sugar is completely dissolved and mixture has thickened.
  • Pour syrup in a heat-proof bowl or mason jar and place in fridge to cool completely before using.

Notes

* If you don't have pumpkin pie spice, you can use 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves, and ⅛ tsp ground nutmeg instead.
**If you are in a rush and don't want to wait 6 hours for syrup to infuse, let syrup cool and shake jar vigorously to infuse vanilla flavor faster.
  • Note that if you're making your own vanilla syrup, it will need about 12 hours to steep.
  • You should be able to make about 3 drinks with cold foam recipe, 4-5 drinks with pumpkin spice sauce, and 10 drinks with vanilla syrup.
  • Pumpkin sweet cream should keep in your fridge in an airtight container for about a week. I recommend turning it into cold foam right before using. 
**Note: If you want a pumpkin spice sauce that's less like a syrup, you can make the ones from my Iced Pumpkin Chai post.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!