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Starbucks Pumpkin Cream Cold Brew copycat recipe by Todd Wilbur
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Starbucks Pumpkin Cream Cold Brew


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America’s biggest coffee-house chain has come up with another way to sell us a seasonal pumpkin drink, and this one is pretty damn good. Cold brew coffee is mixed with vanilla syrup and ice, then a pumpkin spice flavored cream is layered on top. If it's in a clear glass you'll see the creamy topping slowly sinking to the bottom like a lava lamp, and the color of the drink will change to a light autumn brown.  

To make our own Starbucks pumpkin cream cold brew copycat at home, we start by making the secret pumpkin spice syrup from my Pumpkin Spice Latte recipe posted last year, but this time I’m adding an extra tablespoon of pumpkin. You’ll have plenty of this syrup left over to make several more drinks.

The rest is easy. Grab your favorite cold brew coffee and mix it with some vanilla syrup (like this one from Torani). The cream topping is made by mixing cream with 2% milk in a blender, just until thick. After adding the pumpkin syrup, you pour the topping over your coffee and top it off with pumpkin spice.

You've just hacked Starbucks new autumn-in-a-cup.

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Pumpkin Spice Syrup
  • 1 cup water
  • 1 cup granulated sugar
  • 3 tablespoons canned pumpkin puree
  • 3/4 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 tablespoons sweetened condensed milk
  • 1/4 teaspoon vanilla extract
_main
  • 2 tablespoons vanilla syrup
  • 1 cup cold brew coffee (see Tidbits)
  • 3/4 cup ice
  • 1/4 cup heavy cream
  • 1/4 cup 2% milk
  • 3 tablespoons pumpkin spice syrup (from above, cooled)
Garnish
  • Pumpkin pie spice
  • Do This
    • Restaurant/Brand
      Starbucks
    • Instructions
      1. Make the pumpkin spice syrup by combining the water, sugar, pumpkin puree, pumpkin pie spice, and salt in a medium saucepan over medium heat. Bring to a boil, then reduce the heat and simmer for 10 minutes. Turn off the heat and stir in the condensed milk and vanilla, then let it cool.

      2. To make the drink, add the vanilla a syrup to a 16-ounce glass or cup, then add the coffee and stir it. Add the ice.

      3. Combine the heavy cream and milk in a blender and blend on low speed for 10 seconds, or until the mixture is thick. Add the pumpkin spice syrup and mix for 3 seconds. Gently pour this over the cold brew, and do not stir it.

      4. Sprinkle a little pumpkin pie spice over the top, then serve it up or drink it yourself.

      Makes 1 16-ounce serving (Grande)

      Tidbits: You may be able to find a cold brew concentrate, like the one from Chameleon. It’s much cheaper and works great for this recipe.
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