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Starbucks Pumpkin Cream Cold Brew

Starbucks pumpkin cream cold brew is a smooth cold brew base topped with fluffy, frothy pumpkin cream cold foam. Whisk or shake the cream mixture until thickened and frothy for a foam that floats over the coffee.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

cold brew coffee
  • 2 cup cold brew coffee
heavy cream
  • 0.5 cup heavy cream
pumpkin puree
  • 2 tbsp pumpkin puree
brown sugar
  • 2 tbsp brown sugar
pumpkin pie spice
  • 0.5 tsp pumpkin pie spice
ice
  • 1 Ice, for serving

Method
 

Make the pumpkin cream foam
  1. Whisk together heavy cream, pumpkin puree, brown sugar, and pumpkin pie spice until thickened and frothy, about 2 minutes; the mixture should look pale and foam up on top.
Assemble the drink
  1. Fill a glass with ice so it’s well packed and ready to chill the coffee.
  2. Pour cold brew coffee over the ice, filling about three-quarters of the glass, and stop before it overflows.
  3. Spoon the whipped pumpkin cream foam over the top so it floats, creating a distinct layer above the coffee.
  4. Sprinkle extra pumpkin pie spice over the surface if desired so you can see a light dusting on the foam.
  5. Stir gently before drinking to blend the flavors just enough without fully collapsing the foam.

Notes

Pro tip: whip the pumpkin cream mixture only until soft peaks form so it floats without sinking. For best texture, serve immediately after assembling. Store leftover pumpkin cream foam covered in the fridge up to 2 days and re-whisk; freezing is not recommended. Dietary swap: use half-and-half or a dairy-free cream alternative for a lighter or dairy-free version, noting the foam may be slightly less stable.