Easy Pumpkin Cream Cold Brew Copycat Recipe
A lighter, brighter version of the Starbucks Pumpkin Cream Cold Brew made with almond milk instead of heavy cream. This quick and easy copycat recipe delivers all the cozy fall flavor without the sugar crash or heavy feeling.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 1/4 cup (60 ml) unsweetened almond milk
- 2 tablespoons (30 g) canned pumpkin puree (100% pure pumpkin)
- 1 tablespoon (15 ml) pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- Pinch of sea salt
- 1 cup (240 ml) cold brew coffee
- Ice cubes (enough to fill glass)
- Optional: 1 scoop collagen peptides
- Optional: cinnamon stick for garnish
- Optional: whipped cream
Instructions
- Make the pumpkin cream mixture: In a small bowl or jar, combine 1/4 cup unsweetened almond milk, 2 tablespoons pumpkin puree, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, 1/4 teaspoon pumpkin pie spice, and a pinch of sea salt. Whisk together until the pumpkin is fully incorporated and smooth, about 30 seconds.
- Froth the pumpkin cream: Use a handheld frother to blend the mixture for 20-30 seconds until it becomes thick and foamy, doubling in volume. Alternatively, whisk vigorously for 2 minutes or shake in a sealed mason jar for 30 seconds.
- Fill your glass with ice: Add enough ice cubes to fill a tall glass about 3/4 full. Large cubes work best to prevent dilution.
- Pour the cold brew: Slowly pour 1 cup of cold brew coffee over the ice, leaving about 1-2 inches of space at the top for the pumpkin cream.
- Top with pumpkin cream foam: Gently spoon or pour the frothed pumpkin cream over the cold brew. Do not stir—the layered look is part of the magic.
- Garnish and serve: Sprinkle a tiny pinch of pumpkin pie spice on top, add a cinnamon stick if desired, and serve immediately. The foam is best within the first 5 minutes.
Notes
For best foam, let almond milk sit at room temperature for 5 minutes before frothing. Use 100% pure pumpkin puree, not pumpkin pie filling. The pumpkin cream mixture can be made ahead and stored in the fridge for up to 3 days; re-froth before using. For a nut-free version, use oat milk. For keto, swap maple syrup for monk fruit sweetener or stevia.
Nutrition
- Serving Size: 1 drink (16 oz)
- Calories: 85
- Sugar: 10
- Sodium: 150
- Fat: 2.5
- Carbohydrates: 14
- Fiber: 2
- Protein: 2
Keywords: pumpkin cream cold brew, Starbucks copycat, pumpkin coffee, fall coffee, dairy-free coffee, almond milk cold brew, pumpkin spice