Introduction
Did you know that Starbucks sells over 20 million Pumpkin Spice Lattes annually, but their Pumpkin Cream Cold Brew has seen a stunning 400% increase in popularity since its introduction in 2019? This surge reveals a clear shift in consumer preferences toward cold coffee drinks, even during the fall season. Today, we’re bringing this trendy café favorite right to your kitchen with a recipe that rivals the original.
Homemade Pumpkin Cream Cold Brew
Equipment
- Hand mixer or milk frother
- Measuring cups and spoons
- Tall glasses
- Fine-mesh strainer
- Storage container for cold brew
- Whisk
Ingredients
For the Cold Brew:
- 1 cup coarse ground coffee
- 4 cups cold filtered water
For the Pumpkin Cream:
- 1 cup heavy cream
- 3 tablespoons pumpkin puree
- 3 tablespoons vanilla syrup
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Pinch of salt
For Garnish:
- Additional pumpkin pie spice for dusting
Instructions
Prepare Cold Brew (12-24 hours ahead):
- Combine coarse ground coffee with cold water in a large container
- Stir gently to ensure all grounds are saturated
- Cover and refrigerate for 12-24 hours
- Strain through a fine-mesh strainer lined with cheesecloth
- Store filtered cold brew in the refrigerator
Make Pumpkin Cream:
- In a medium bowl, combine heavy cream, pumpkin puree, vanilla syrup, pumpkin pie spice, vanilla extract, and salt
- Whisk until well combined
- Using a hand mixer or milk frother, whip until soft peaks form and mixture is light and fluffy
Assemble the Drink:
- Fill tall glasses with ice
- Pour cold brew coffee about 3/4 full
- Top with generous dollop of pumpkin cream
- Dust with additional pumpkin pie spice
- Serve immediately
Notes
Calories: 285
Fat: 22g
Carbohydrates: 18g
Protein: 3g
Sugar: 15g
Sodium: 85mg
Caffeine: 185mg
Variations
This versatile recipe can be customized in numerous ways. For a dairy-free version, substitute the heavy cream with coconut cream or whipped oat cream. You can adjust the sweetness by using sugar-free vanilla syrup or maple syrup instead of regular vanilla syrup. For an extra kick, add a shot of espresso to the cold brew base. During winter months, this recipe can be adapted into a hot version by using hot coffee instead of cold brew and warming the pumpkin cream slightly before frothing.
Storage
The cold brew coffee base can be stored in an airtight container in the refrigerator for up to 2 weeks. The pumpkin cream can be stored separately in an airtight container for up to 3 days, though it may need to be re-whipped before use. For best results, assemble the drink fresh just before serving. Do not store the combined drink as the cream will lose its fluffy texture.
Health Benefits
This drink offers several nutritional advantages when consumed in moderation. Pumpkin puree is rich in vitamin A, beta-carotene, and fiber. It also contains potassium and vitamin C, which support immune function. Cold brew coffee is naturally lower in acidity compared to hot coffee, making it gentler on the stomach. It’s also rich in antioxidants and contains compounds that may boost metabolism and improve mental alertness. The heavy cream provides healthy fats that can help with nutrient absorption and promote satiety.
Conclusion
This homemade Pumpkin Cream Cold Brew offers the perfect balance of indulgence and craftsmanship, allowing you to enjoy a café-quality fall beverage in the comfort of your own home. Whether you’re a seasoned coffee enthusiast or simply looking to expand your autumn beverage repertoire, this recipe delivers a delightful combination of smooth cold brew and creamy pumpkin goodness that’s sure to become a seasonal favorite.