Pumpkin Cream Cold Brew

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Learn how to make pumpkin cold foam in the comfort of your own home! Use your own cold brew concentrate (tutorial included) or start with pre-made cold brew and skip the drive thru or make yourself a pumpkin cream cold brew any time of year!

I want it in my ice cream, in my muffins, in my biscuits, and ESPECIALLY in my coffee.

It should surprise no one who has been here for any fall baking season that a pumpkin creamer recipe exists on my site and has since the first fall I was a food blogger. And though it sometimes surprises me that folks are searching for that recipe year round, it probably shouldn’t.

Just because I personally have a start and end date for pumpkin in my food (Black Friday we switch gears to all things peppermint mocha!) doesn’t mean the rest of the world doesn’t.

There’s probably no shame in those people’s game either, am I right? #pumpkineverything

That frother does some really incredible things, like make hot foam and cold foam (as in it chills it, not just keeps it at the temperature you make it at), and when Starbucks came out with their pumpkin cream cold foam, I was ON IT like you wouldn’t believe.

• Pre-made cold brew concentrate: you’ll want to dilute this to your preference. There is typically some guidance on the packaging that tells you what the best suggestion is, but it’s usually a 1:1 ratio. You will need 8 ounces of cold brew coffee for this homemade Starbucks version.

• Ready-to-drink cold brew: this pre-made cold brew will be ready to drink right out of the container. It’s already been diluted to a consumable ratio, so unless you typically adjust this kind of cold brew, you should be ok to just pour and go.

Choose your coffee and have it ready to go. It doesn’t need to go in a cup or glass just yet, but make sure you know your plan of attack before tackling the pumpkin cold foam.

• MILK — any milk will do here. I usually go for whole milk or skim milk because that’s what we have on hand. The fat content isn’t too important since we have the heavy whipping cream as a base. You can even use almond milk, oat milk, or any milk you prefer. I would just advise to stay away from coconut milk since the taste might not mesh well with the flavors of pumpkin spice.

• PUMPKIN PUREE — this is the key to pumpkin drinks, in my opinion. Be sure not to use pumpkin pie filling. This is not the same as plain pumpkin purée. It will bring that authentic and delicious pumpkin flavor you want in your favorite fall drink.

• MAPLE SYRUP — instead of using sweetened condensed milk to get the “sweetened” part done of this pumpkin cold foam, I like to use maple syrup. It keeps the creamy foam nice and light and adds a nice complement to the warm spices in the rest of the drink.

• VANILLA EXTRACT — because what is a treat without some vanilla extract? This vanilla flavor will round out everything happening in the foam.

• PUMPKIN PIE SPICE — and of course, all the flavors in this spice mix make the perfect drink for pumpkin season. You can even throw a dash of pumpkin spice on the top of the cold foam to seal the pumpkin deal before serving.

Don’t miss the coffee ice cubes I shared on Instagram. They are a game changer with cold brew/iced coffee!

The most involved part of this drink is making the foam. As I mentioned, that fancy electric milk frother we have chills the foam as you make it, which is perfect for cold drinks. This is something to keep in mind if you want your cold foam super chilled.

Alternatively, you can always combine the foam ingredients ahead of time and let it sit in the fridge until you’re ready to use it. Just don’t froth it until you’re ready to serve it.

​CAN I USE SIMPLE SYRUP? In place of the maple syrup, you can absolutely use simple syrup. I prefer the maple syrup because it brings a nice flavor to the drink (maple = fall-y). You can even use brown sugar, if you prefer.

CAN I MAKE THIS WITH HOT COFFEE? You can absolutely make this drink with hot coffee, just be sure you’re also making warm foam. The ingredients will work the same way for heated foam.

CAN I USE PUMPKIN PIE MIX? No, do not use pumpkin pie mix. This mixture contains spices and sugar, so you will find the additional ingredients in the recipe will skew the flavor. You’ll get the best results following the recipe as written with pumpkin puree.

But, alas, you can do all of this with simply a blender. Have one of those fun single-serving blenders? Even better.

Whatever you can find that will whip all of your milk and pumpkin goodness together without you having to break an arm, make it happen. There is no one perfect way!

SIMPLE.

What I love most about this recipe is that it makes one single solitary serving of pumpkin cream cold brew, just like you get it at Starbucks. And the best part? It costs you far less to make it at home than it does to go out and order it.

If you’d like a less expensive option, this handheld milk frother also lives on our kitchen counter and gets used nearly as often as the heavy duty one.

How to store Pumpkin Cold Brew

Pumpkin cream cold foam does not hold up well in the refrigerator, though it doesn’t change the flavor or safety of consumption. Store leftovers covered, and re-whip or whisk as needed.

Plus… The jammies. Still in the jammies = the TRUE best part.