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Homemade Pumpkin Cream Cold Brew (Better Than Starbucks)

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This homemade pumpkin cream cold brew is better than Starbucks, with a thick, velvety foam that slowly swirls into bold cold brew coffee. It’s the perfect fall morning treat that costs pennies compared to the drive-through version.

Ingredients

Scale
  • 1 cup (85g) coarsely ground coffee beans (medium roast recommended)
  • 4 cups (960ml) cold, filtered water
  • 1/2 cup (120ml) heavy cream (room temperature for 10 minutes before whipping)
  • 2 tablespoons (30ml) pumpkin puree (100% pumpkin, not pie filling)
  • 1 tablespoon (15ml) maple syrup or honey
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice (or mix 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp ginger, pinch cloves)
  • Pinch of salt
  • Ice cubes
  • Optional: Extra pumpkin pie spice for garnish
  • Optional: Splash of milk or oat milk

Instructions

  1. Make the Cold Brew Concentrate (12 hours ahead): Combine coarsely ground coffee and cold water in a large pitcher or jar. Stir gently to saturate grounds. Cover and let sit at room temperature for 12 to 18 hours. Do not steep longer than 24 hours.
  2. Strain the Cold Brew: Place a fine-mesh strainer lined with cheesecloth over a clean pitcher. Pour coffee mixture through slowly. Let drip without pressing on grounds. You should get about 2 cups (480ml) of concentrate. Store in fridge for up to two weeks.
  3. Prepare the Pumpkin Cream (5 minutes before serving): In a small bowl, combine heavy cream, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt. Whisk or froth until thick and holds soft peaks (30-45 seconds with a frother).
  4. Assemble Your Drink: Fill a tall glass with ice cubes. Pour about 3/4 cup (180ml) of cold brew concentrate over ice. Optionally add a splash of milk. Slowly spoon the pumpkin cream on top using the back of a spoon to layer it gently.
  5. Garnish and Serve: Sprinkle a tiny pinch of pumpkin pie spice over the foam. Serve immediately with a straw.

Notes

Let cream sit at room temperature for 10 minutes before whipping for best foam. Don’t over-whip; stop at soft peaks. The pinch of salt is essential for balancing sweetness. Cold brew concentrate keeps in fridge for up to 2 weeks. Pumpkin cream is best made fresh and does not store well.

Nutrition

Keywords: pumpkin cream cold brew, homemade cold brew, fall coffee, pumpkin spice, Starbucks copycat, iced coffee, pumpkin recipe

Find it online: https://spoonluma.com/homemade-pumpkin-cream-cold-brew-better-than-starbucks/