I woke up to a light rain outside and it filled me with happiness. It rarely rains in late August here in California, so it felt like the universe telling me that it’s okay to start sharing fall coffee recipes, curl up with a great book, and start rewatching Gilmore Girls. Who’s with me?
But, even when it’s raining, I still like my coffee iced. I really only drink hot coffee a few times a year when I’m outside in the winter and truly freezing. So, that’s why the first fall coffee recipe I wanted to recreate was the Starbucks Pumpkin Cream Cold Brew. It might be my favorite fall coffee drink at Starbucks.
If you love this drink, you might be surprised to learn how easy it is to make. Let’s start by gathering what we need:
Pumpkin Cream Cold Brew: Ingredients
You don’t need much to make this drink. I kept it simple with store bought cold brew, syrups, and sauces. Sometimes I make them from scratch, but on a lazy Saturday morning? Nah, I kept it easy.
- Stok Cold Brew – My go-to, always have it, favorite cold brew coffee. Even when we go on trips, I buy this at a local store and keep it in the fridge wherever we are. I’m a die hard Stok drinker.
- Vanilla Syrup – You can buy or make your own here. My easy recipe uses just three ingredients and it is so packed with vanilla flavor, you are going to love it. But, you also use any premade vanilla syrup here.
- Pumpkin Pie Sauce – The real MVP of this recipe is this premade sauce. It is affordable, flavorful, shelf stable, and gives it that perfect slightly spicy, pumpkin pie flavor.
- Heavy Cream – You need this for the cold foam. I have not discovered a way to make this without the heavy cream.
- Milk of choice – For this, you can use any milk you have. I have used them all: cashew, almond, coconut, oat, regular, 2%, whole, and they all work.
- Ice – I mean, obviously.
- Toppings – I’ve used caramel drizzle, which is so good, or in this recipe, I used pumpkin pie spice on top.
You can make this using hot coffee if that’s what you have. Just switch it to a latte, would would be 2 shots of espresso with 3/4 cup milk. 1/2 cup milk if you like your lattes very strong. Or, strongly brewed coffee that you ice.
For tools, I always use my favorite milk frother for cold foam. It is so fast. The best one I have ever used and it actually looks nice, too, so I leave out on my counter on the stand it comes with.
*Affiliate links are used here for products I buy, use, and love. If you choose to make a purchase through my links, I may receive a commission at no cost to you.
Let’s Make a Pumpkin Cream Cold Brew:
Here’s a quick video I shared on Instagram this morning. You can follow me to see more daily coffee content:
View this post on Instagram
Step by Step Instructions:
- Add 1 cup ice to a glass
- Add 2 tbsp. vanilla syrup
- Add 1 cup cold brew
- In a separate carafe, add 4 tbsp. heavy cream, 2 tbsp. milk, 1 tbsp pumpkin pie sauce, 1 tsp. vanilla or just do a little dash. You need this, in my opinion, to get the same flavor as Starbucks.
- Froth until soft set. Pour over your coffee.
- Top with pumpkin pie spice, or caramel drizzle, or nothing at all.
- Enjoy!
That’s all! Took me less than 5 minutes and that was with filming it, too. If you try this, tag me on social media and let me know what you think!
More Fall Coffee Recipes:
- Easy pumpkin spice creamer
- Easy iced pumpkin white mocha for fall
- Delicious caramel cookie butter iced coffee recipe
- Pumpkin Cream Cold Foam Shaken Espresso
I hope you found a drink you love today. Make sure to come back soon for more delicious drink recipes.
Get roasted,
A
