Inspired by the Starbucks version, this Pumpkin Cream Cold Brew is so easy to make at home! With iced coffee topped with a delicious pumpkin cream, it is the perfect drink on a fall morning.
As soon as September hits, I am in full-on fall mode.
I'm talking autumn candles, cozy sweaters, and pumpkin everything. And that includes my caffeinated beverages.
Last year, I became obsessed with the Pumpkin Cream Cold Brew at Starbucks, and I could not get enough. But, after buying far too many of them at Starbucks, I decided to create my own version at home, and it does not disappoint.
Lightly spiced and oh-so-pumpkiny, this homemade Pumpkin Cream Cold Brew is my favorite drink for fall. Plus, it's even made with non-dairy milk, so everyone can enjoy it.
I hope you'll give it a try!
Helpful Tools for Making This Cold Brew
To make this pumpkin cream cold brew, there are a few tools I recommend picking up:
- Milk frother – A good milk frother is pretty essential for this recipe. You can either use an electric one like this or opt for a handheld one instead. Whether I'm frothing milk for coffee or for my favorite matcha latte recipe, I use mine almost every day.
- Unsweetened cold brew — For this recipe, you can always brew your cold brew at home. But, if you're lazy like me, I highly recommend the Stok version. I love the flavor, and I can usually find it at my local grocery store.
- Mason jar cups — Okay, these are not necessarily *essential* for this recipe, but they are pretty fun. Plus, these have lids so you can easily take your drink on the go!
Common Questions About This Cold Brew
Since you are frothing the ingredients together, I find that this recipe is best served immediately. It doesn't take very long to whip up, though!
If you don't have any pumpkin pie spice on hand, you can substitute in a pinch each of ground ginger, ground cloves, and ground nutmeg.
I personally find that oat milk froths the best out of any non-dairy milk, so I prefer to use it for this recipe. However, you could try preparing the recipe with nonfat milk or heavy cream—if you do give either one of these a try, let me know how it turns out.
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