Pumpkin Cream Cold Brew – The Almond Eater

When I’m not drinking a healthy pumpkin spice latte, you’ll find me sipping on this pumpkin cream cold brew. It’s frothy, pumpkin-y, the perfect amount of sweetness, and basically tastes like a mix of fall and cold brew, aka my two favorite things.

Plus, it pairs perfectly with these pumpkin scones and apple oatmeal.

See, as much as I love the Starbucks pumpkin cold brew, it contains a lot more sugar than I prefer to consume first thing in the morning. That’s where this homemade version comes in handy!

Pumpkin Cold Brew Ingredients

Heavy cream – Heavy cream is going to create the frothiest texture, and therefore it’s ideal if you’re wanting to replicate the Starbucks pumpkin cream cold brew. However, you can use half and half and technically even whole milk if you prefer (see ‘Variations’ section below for more info on this)

Pumpkin – Always use canned pumpkin puree, not pumpkin pie mix!

Maple syrup – Maple syrup pairs better with pumpkin and pumpkin spices than honey does, in my opinion. I found 1 1/2 teaspoons to be the perfect amount of sweetness, but feel free to play around to see if you like it more or less sweet.

Spices – A combination of pumpkin pie spice and cinnamon yields the best results.

Cold brew – You can either use store-bought or make your own homemade cold brew (it’s super easy!).

See the recipe card below for full information on ingredient quantities and instructions.

Variations/substitutions

Half and half – As mentioned above, heavy whipping cream is going to create a very frothy texture and allow the cold foam to sit nicely on top of the cold brew. However, half and half does a pretty decent job as well. Just make sure to froth it for a little bit longer.

Whole milk – This drink can be made with whole milk, but the texture won’t be correct. Basically, whole milk doesn’t froth up the same way as heavy cream or even half and half, so you’re left with a more liquid-y “foam” that sinks into the cold brew instead of sitting on top. The flavor is still good though!

Sweetener – If you don’t want to use maple syrup, you could use simple syrup instead. To do so, add equal parts granulated sugar and water to a small saucepan and bring to a boil. Then, reduce to a simmer and simmer for 10 minutes. Allow the syrup to cool completely before using it, and remember to only use a little bit and increase to taste.

How to Make Pumpkin Cream Cold Brew

Step 1: Add ingredients to a cup. Start by adding the heavy cream, pumpkin, maple syrup, pumpkin pie spice, and cinnamon to a glass.

Step 2: Whisk. Use a hand whisk to mix the ingredients together until frothy, about 30 seconds.

Step 3: Assemble. Fill a glass with ice then add the cold brew. Slowly pour the pumpkin cream cold foam overtop and enjoy!

Erin’s Tips and Tricks

• If you don’t own a hand whisk, add the ingredients to a small blender and blend for 10 seconds instead.
• This recipe makes enough for 2 drinks, so you and your partner/friend/sibling can enjoy one with you. Or, only use half, then store the other half in a jar with a lid until the next morning. Simply re-whisk it and it should be good to go!

Pumpkin Cream Cold Brew FAQs