The NEW Pumpkin Cream Cold Brew is my B.F.F.! It is by far the best thing Starbucks has come out with since Frappucino’s. Starbucks is a special treat for me. Normally enjoyed on vacations or a few times a month. I am embarrassed to admit last week I went 3 times just for Pumpkin Cream Cold Brew. Not only does each drink cost around $5.00. I live in boonies, it takes me 25 minutes to drive to Starbucks. That means a waste of gas.
If you are going to go to Starbucks you might as well save some money in the process! Make sure you read our top 4 savings tips for Starbucks.
I knew I had to figure out how to make a copycat version. That began my quest! It took me about 4 tries to get it right. At first it was to much pumpkin, then to sweet, then the cold brew wasn’t right, and finally 4th try was a charm. You can adjust the recipe to make smaller quantities of the Pumpkin Cream. I really enjoy the pumpkin cream and order mine with extra. That is why I made a massive amount just to have in the fridge!
You really want to invest in the Starbucks Cold Brew packets. I tried making my own, and another brand. Its just not the same taste. You can buy them on Amazon. They actually are cheaper on Amazon than Walmart. I know, because I bought it at Walmart only to come home check Amazon and feel like a fool for not saving money via Amazon. If you are like me and do subscribe and save. That is the way to go you save over $2.00 per box by doing it this way. If you have 5 subscriptions you save an extra 15% monthly. That is why you WANT to do deals like the $0.79 hot sauce. That $0.79 will save you tons of money month after month by getting you to your 5 items needed.
For the Pumpkin Cream you only need 5 ingredients. You add all the ingredients to a mixing bowl, beat on medium speed for 5-7 minutes. You can sub 2 Teaspoons pumpkin pie spice or pie spice instead of using the cinnamon and nutmeg if you have it on hand. The recipe below makes about 2 cups.
1 Cup Heavy Whipping Cream
4 Tablespoons canned pumpkin
1 1/2 Teaspoons Cinnamon
1/2 Teaspoons Nutmeg
3 Tablespoons of Vanilla Syrup
Sugar Free Version
1 Cup Heavy Whipping Cream
4 Tablespoons canned pumpkin
1 1/2 Teaspoons Cinnamon
1/2 Teaspoons Nutmeg
1 Tablespoon Vanilla extract
1 and 1/2 Tablespoons Stevia or other sugar free substitute
For the first few minutes it will be a thin liquid. If you are like me, you will think how is this going to work? Stay the course keep on beating it. You want it to be thick and frothy.
The cream will double in size. Basically you are making thin whipped cream. When you dip a spoon in and the back of it stays coated that is a good indicator you are done mixing. Store in a reusable container in the fridge.
For the cold brew you are going to follow the instructions on the box. You will need to do this the night before. It needs to sit for a while in the fridge before it ready.
When it comes to assembling the drink. First you put 2 teaspoons vanilla syrup or 1 teaspoon Stevia for sugar free version. Then ice halfway up your cup.1/2 to 3/4 of the way cold brew depending on how much Pumpkin Cream you would like. Use a spoon to top it off with the Pumpkin Cream. Sprinkle a fine dusting of cinnamon and nutmeg or pie spice on the top. Enjoy your Pumpkin Cream Cold Brew!
This is almost just like the Starbucks pumpkin cream! I found the amount of spice to be too much, especially if you want to sprinkle more on top. I would adjust to your personal liking. Other than that it is a great homemade version. Thank you for sharing!