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Pumpkin Cream Cold Brew Recipe

by Meghan on August 29, 2019 97

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The new Starbucks Pumpkin Cream Cold Brew is so much better than the Pumpkin Spice Latte, and you can make it at home!  You won’t believe how easy this DIY Pumpkin Cream Cold Brew Recipe is to make.  It only takes 6 ingredients and 5 minutes!
The new Starbucks Pumpkin Cream Cold Brew is better than the Pumpkin Spice Latte, and you can make it at home!  You won’t believe how easy this DIY Pumpkin Cream Cold Brew Recipe is to make.  It only takes 6 ingredients and 5 minutes! | Starbucks copycat | PSL | Pumpkin Spice Cold Brew | Fall recipe | Pumpkin Recipes | Pumpkin Cold Brew Recipe #psl #starbucks #pumpkincreamcoldbrew

The new Starbucks Pumpkin Cream Cold Brew is better than the Pumpkin Spice Latte, and you can make it at home!  You won’t believe how easy this DIY Pumpkin Cream Cold Brew Recipe is to make.  It only takes 6 ingredients and 5 minutes! | Starbucks copycat | PSL | Pumpkin Spice Cold Brew | Fall recipe | Pumpkin Recipes | Pumpkin Cold Brew Recipe #psl #starbucks #pumpkincreamcoldbrew

Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!

Is anyone else OBSESSED with the new Pumpkin Cream Cold Brew at Starbucks?   🙋‍♀️🙋‍♀️🙋‍♀️  I’ve already had three this week.  It’s a problem.  But actually, it was all in the name of RESEARCH because as soon as I took my first sip I knew I had to recreate an at home version of pumpkin cream cold brew. 

The new Starbucks Pumpkin Cream Cold Brew is better than the Pumpkin Spice Latte, and you can make it at home!  You won’t believe how easy this DIY Pumpkin Cream Cold Brew Recipe is to make.  It only takes 6 ingredients and 5 minutes! | Starbucks copycat | PSL | Pumpkin Spice Cold Brew | Fall recipe | Pumpkin Recipes | Pumpkin Cold Brew Recipe #psl #starbucks #pumpkincreamcoldbrew

I actually got a little tired of Pumpkin Spice Lattes a few years ago.  They are usually too sweet for me. But I do like the festive pumpkin spice flavors.  Pumpkin Cream Cold Brew is made with smooth cold brew (you can make your own or take a shortcut and buy cold brew concentrate), and a sweetened pumpkin spice cream. You can add as much or as little pumpkin cream as you want.  Plus, as excited as everyone is for fall, it’s still pretty hot, right? So cold brew makes more sense for early fall.

The new Starbucks Pumpkin Cream Cold Brew is better than the Pumpkin Spice Latte, and you can make it at home!  You won’t believe how easy this DIY Pumpkin Cream Cold Brew Recipe is to make.  It only takes 6 ingredients and 5 minutes! | Starbucks copycat | PSL | Pumpkin Spice Cold Brew | Fall recipe | Pumpkin Recipes | Pumpkin Cold Brew Recipe #psl #starbucks #pumpkincreamcoldbrew

Tips For making Pumpkin Cream Cold Brew at Home

You can make your own cold brew concentrate – see my guide HERE for how to make cold brew at home! Or you can buy it if you want to take a little shortcut.  Trader Joe’s and Kroger both sell bottles of cold brew concentrate!

After whisking together your pumpkin cream, strain it through a fine mesh sieve to remove solids from the pumpkin and spices.

Store your pumpkin cream in the refrigerator in a container with a tightly fitting lid.

When ready to make your Pumpkin Cream Cold Brew, froth up your pumpkin cream with a milk frother (I use this one) or a blender.

The new Starbucks Pumpkin Cream Cold Brew is better than the Pumpkin Spice Latte, and you can make it at home!  You won’t believe how easy this DIY Pumpkin Cream Cold Brew Recipe is to make.  It only takes 6 ingredients and 5 minutes! | Starbucks copycat | PSL | Pumpkin Spice Cold Brew | Fall recipe | Pumpkin Recipes | Pumpkin Cold Brew Recipe #psl #starbucks #pumpkincreamcoldbrew

How to make Starbucks Pumpkin Cream Cold Brew at Home

Make a batch of cold brew (see my guide here)  or you can buy bottled cold brew at the grocery store.

Make the Pumpkin Cream:

In a medium saucepan, combine half and half, sugar, pumpkin puree, and pumpkin spice.  Whisk over medium heat until sugar is dissolved and mixture is steaming. Do not boil.

Strain through a fine mesh strainer.  Transfer to a clean jar with a lid and store in the fridge.

Optional step: Froth up your pumpkin cream using a  milk frother or blender right before using.

Pour cold brew coffee into a glass filled with ice.  Top with desired amount of pumpkin cream.  Dust with a pinch of pumpkin spice. Enjoy!

More Pumpkin Spice Recipes:

Moist Pumpkin Bread Recipe

DIY Pumpkin Pie Spice

Healthy Pumpkin Pie Smoothie

Pumpkin Cream Cold Brew

4.85 from 20 votes
Print Pin Rate
Course: Beverages
Cuisine: American
Keyword: coffee, pumpkin cream cold brew
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 6 Servings
Calories: 123kcal
Author: Meghan McMorrow | Fox and Briar

Ingredients

For Pumpkin Cream

  • 1 cup half and half
  • 1/2 cup sugar I used vanilla sugar
  • 1 TBSP pure pumpkin puree NOT pumpkin pie filling
  • 1 tsp pumpkin pie spice
  • 2 tsp vanilla extract

Pumpkin Cream Cold Brew

  • 8 ounces cold brew coffee click for my guide on how to make cold brew
  • 4 ounce pumpkin cream

Instructions

How to make Starbucks Pumpkin Cream Cold Brew at Home

  • Make a batch of cold brew - or buy it premade.

Make the Pumpkin Cream:

  • In a medium saucepan, combine half and half, sugar, pumpkin puree, and pumpkin spice.  Whisk over medium heat until sugar is dissolved and mixture is steaming. Do not boil.
  • Remove from heat and whisk in vanilla extract.
  • Strain through a fine mesh strainer.  Transfer to a clean jar with a lid and store in the fridge.

To make one Pumpkin Cream Cold Brew Coffee

  • Optional step: use a milk frother to froth the pumpkin cream right before using.
  • pour cold brew into a glass filled with ice.  Top with desired amount of pumpkin cream.  Dust with a pinch of pumpkin spice.

Video

Nutrition

Serving: 1serving | Calories: 123kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 18mg | Potassium: 71mg | Fiber: 1g | Sugar: 17g | Vitamin A: 530IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 0.1mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Instant Pot
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Reader Interactions

Comments

  1. Jodi E says

    November 16, 2020 at 12:56 pm

    5 stars
    I substituted the sugar with monk fruit sweetener blend and it turned out awesome!! Great recipe!

    Reply
    • Meghan says

      November 18, 2020 at 9:20 am

      Wonderful, thanks for sharing!

      Reply
  2. Camille says

    November 7, 2020 at 6:43 am

    This was a a complete fail for me. I used a blender to froth before and it worked great but I had used heavy cream for the last recipe. This recipe did not froth at all. I would do 1/2 heavy cream and 1/2 half & half. This didn’t taste anything like the original 🙁

    Reply
  3. Michelle says

    October 17, 2020 at 8:11 am

    I am dairy free while nursing a little love and the thing that has made me the most sad is missing my favorite Starbucks drink this fall! I have been trying to replicate it at home and this is the absolute best recipe I’ve tried! I used a combo of dairy free creamer and the coconut cream that floats to the top of the can just to make it a little richer, and it was everything I remembered. The proportions in your recipe are absolutely perfect. Thank you so much for this ❤️.

    Reply
    • Meghan says

      October 18, 2020 at 2:58 pm

      Yay, so happy you love it Michelle!

      Reply
  4. Beckie says

    October 5, 2020 at 9:34 am

    I can’t do dairy but love the PCCB and I usually do it with almond milk. It isn’t the same. So this I used coconut cream and 1/4 c coconut sugar and OMG this is heavenly.

    Reply
    • Meghan says

      October 5, 2020 at 3:06 pm

      So glad to hear that Beckie!

      Reply
  5. Julie says

    September 21, 2020 at 12:38 pm

    5 stars
    I saved a tbsp of pumpkin from a doughnut recipe this morning so I could try this out, came out really nice. We always have cold brew and this makes it a treat! Great idea, thanks!

    Reply
    • Meghan says

      September 25, 2020 at 3:38 pm

      So glad you enjoyed it Julie!

      Reply
  6. Lauren says

    September 19, 2020 at 12:11 pm

    Seriously the best Pumpkin Cold brew. I actually like this better then the Starbucks one. I used the Starbucks refrigerated medium ice coffee because the cold brew is just to much for me. I have tried the pumpkin cream both ways at Starbucks with the cold brew and the ice coffee. Thank you for this. 🎃

    Reply
    • Meghan says

      September 19, 2020 at 6:32 pm

      Yay! I’m so happy to hear that!

      Reply
  7. Kim Hein says

    September 19, 2020 at 12:11 pm

    5 stars
    I am paleo and although I love the Starbucks version so much the dairy wasn’t something I could handle. I made this recipe with a Barista Blend almond milk from Calafia farms and used coconut sugar instead of the processed sugar and it is amazing! Getting my fix of a Starbucks favorite { but in a way I can enjoy it } is heavenly! Thank you so much!

    Reply
    • Meghan says

      September 19, 2020 at 6:32 pm

      I’m so glad to hear that! Thanks Kim!

      Reply
  8. Rekha says

    September 2, 2020 at 11:17 am

    This was AMAZING! Did my own half/half since I had cream and whole milk already. Definitely a keeper and I guess I’ll be having this the rest of the year ;D Thank you!

    Reply
    • Meghan says

      September 3, 2020 at 7:34 am

      Yay, so happy you loved it!

      Reply
  9. Vanessa says

    April 22, 2020 at 11:45 am

    Thanks for sharing! Does it separate very quickly?

    Reply
  10. Suzanne says

    April 22, 2020 at 11:43 am

    This looks so good! What a fun treat to make during the fall!

    Reply
  11. Danijela says

    November 17, 2019 at 10:13 pm

    Great recipe!

    Reply
    • Meghan says

      November 18, 2019 at 4:20 pm

      Thank you!

      Reply
  12. Mara Robbins says

    November 16, 2019 at 7:14 am

    5 stars
    I made this this morning and I was so excited because I have fallen in love with Starbucks PCCB but hate spending that $5.50! It was great!! I will for sure make my own cold brew in the future once I’ve used the premade coldbrew.
    Also, I used heavy cream instead of half and half because I already had a carton in the fridge, and I didn’t strain it because I didn’t have a frother. Either way it still turned out fine and taste great!
    Thanks again for sharing this recipe!!

    Reply
    • Meghan says

      November 17, 2019 at 10:20 am

      So glad you loved it Mara!

      Reply
  13. Daniel Rodriguez says

    November 14, 2019 at 3:30 pm

    5 stars
    This is Phenomenally Exquisite and taste exactly like the one that I buy in Starbucks. Thank you so much for the recipe.

    I do have one more question thou, I noticed the one on Starbucks has the Pumpkin Cream stay on the top and slowly goes down , so I guess my question is how do I let the pumpkin cream to sit on top and go down slowly? I did put it in my Keurig Frother with the cold setting. On. Am I doing something wrong or do I need to add or substitute an ingredient? The taste is there, I’m just wondering about the execution. Anyways, if you have any tips or any help it will be much appreciated. 😊

    Reply
    • Jetta says

      August 27, 2020 at 5:00 pm

      The cold foam usually sits on top of the ice. So make sure you are using ice and the cold foam is thick enough (:

      Reply
      • Meghan says

        September 2, 2020 at 9:51 am

        Hi Jetta – I have tried it with different milks and heavy whipping cream gets very thick and sits on top of the ice best. Definitely nice for an added indulgence.

        Reply
        • Starbuxbarista says

          October 11, 2020 at 3:35 pm

          Yes heavy cream is what we use at Starbucks mixed with our pumpkin spice sauce

          Reply
        • Melissa says

          October 14, 2020 at 10:03 am

          Actually the pumpkin Cream Cold Foam is made from a mixture of vanilla syrup, heavy whipping cream and 2# milk(vanilla sweet cream) and pumpkin sauce. The must be icy cold and then whipped in a blender for it to sit on top of the cold brew What is shown here is more like a coffee creamer- which is a nice home alternative to actually coming to Starbucks.

          Reply
  14. Nelle says

    November 13, 2019 at 7:55 pm

    4 stars
    Just to add my 2 cents: at Starbucks we actually blend the cream in a blender, so no frother necessary. That said, I can’t wait to try this recipe out.

    Reply
    • Meghan says

      November 13, 2019 at 8:00 pm

      Thanks Nelle! I did try it in my own blender but I found it didn’t get as frothy as I would like. I think the high powered professional blenders probably work better, for those who have them. Can’t wait to hear what you think!

      Reply
  15. Daniel Rodriguez says

    November 13, 2019 at 6:21 pm

    Hello, just did your recipe, I just want to ask, how long do I leave the Pumpkin Cream In the Fridge for? I took the shortcut and just bought the pre-made cold brew but wanted to see how long before I can try it. Thanks for the recipe it smells very good and I hope it taste even better. Cheers

    Reply
    • Meghan says

      November 13, 2019 at 7:59 pm

      Hi Daniel – you can use it anytime! It does froth and taste better when it is cold in my opinion. The pumpkin cream should last at least a few days in the fridge, depending on how fresh your ingredients were.

      Reply
  16. Rebecca says

    November 4, 2019 at 12:33 pm

    I’m a little confused by the recipe because the Starbucks pumpkin cream cold brew is made with fresh whipping cream not half and half.. I’m feeling like this will taste a lot different

    Reply
    • Meghan says

      November 4, 2019 at 7:21 pm

      Hi Rebecca – if you look at the starbucks website, it says the pumpkin cream cold brew contains milk and cream. Half and half is a mix of milk and cream, which is why I used it here. However, you could easily switch out the half and half for all heavy cream if you prefer. Let me know if you end up trying it!

      Reply
      • MW says

        August 26, 2020 at 6:27 am

        When substituting the sugar with vanilla, did you use vanilla coffee syrup and did you still use the full 1/2 cup of that? Thank you 🙂

        Reply
        • Meghan says

          August 27, 2020 at 9:17 am

          Hi, I just used vanilla flavored sugar. I haven’t tried it with vanilla syrup so I’m not sure about the quantities.

          Reply
  17. Alexis says

    October 31, 2019 at 7:12 am

    I made this with Swerve (keto friendly sugar) and it was very weird tasting. I’ve never used Swerve so I’m not sure how it tastes alone… but it was just not good. I will be trying your recipe again with regular sugar because I know your recipe is probably fabulous as written. ☺️

    Reply
    • Meghan says

      October 31, 2019 at 7:59 am

      Hi Alexis – Oh no! I’ve never tried swerve so I don’t have any tips for you unfortunatly. I would love to hear what you think of the recipe once you try it with sugar!

      Reply
  18. Cassy says

    October 27, 2019 at 2:53 pm

    My cold foam did not froth and I have the same frother that you do?!! 😞

    Reply
    • Meghan says

      October 27, 2019 at 8:22 pm

      Hi Cassy – it didn’t froth at all? Was it cold or warm when you frothed it? It definitely froths better when it is cold. Also did you use the cold froth setting not the warm froth setting? Those things might make a difference. If not, you could also try making it with skim milk or low fat milk for more froth – but it won’t have as rich of a taste. I think the taste is closer to the starbucks version with the half and half. Hope that helps!

      Reply
      • Cassy says

        October 29, 2019 at 4:02 am

        I used it while cold and on the cold setting on the frother. I feel like heavy cream does better. I put some half and half in by itself and it doesn’t do much. I think I may be doing something wrong or expecting something different. But it won’t sit on the top at all! Thank you for your response!

        Reply
        • Kimberly says

          September 26, 2020 at 9:13 am

          After making the cream accordi g to the recipe and making sure it is nice and chilled, I cut it with a little low fat milk just before frothing (skim, 1% or 2%) because lower fat milks froth better. Also this recipe makes the cream a little too sweet for me, so the extra milk helps cut the sweetness and build better froth too.

          Reply
          • Meghan says

            September 27, 2020 at 8:24 pm

            Thanks Kimberly! Great tip!

  19. James says

    October 24, 2019 at 6:37 pm

    Looks so deliciously good! Would really give this a try. I’m really into iced coffees and creating a home-made one will be so fun.

    Reply
  20. Sabrina says

    October 23, 2019 at 1:21 am

    5 stars
    I never cared for the psl, so when my husband got the pccb, I was skeptical. I became obsessed. I’m trying to cut back on the Starbucks though as I spend way too much there, so I loooove this recipe.

    The first batch I made, I thought was a little too sweet, so I used 1/3 c sugar on the second batch. Honestly, I think 1/4 c will be even better for me. I also need to buy a milk frother. I thought my stick mixer would work, but not so much.

    Reply
    • Meghan says

      October 23, 2019 at 1:56 pm

      Hi Sabrina – so glad you love it! It’s great that you can customize it to your own tastes. I love my milk frother, I bet you will love yours too!

      Reply
  21. Jill Podhiny says

    October 14, 2019 at 10:40 am

    This is the best!!! Thank you for posting. I love being able to make this special treat at home and save a few dollars!

    Reply
    • Meghan says

      October 14, 2019 at 1:16 pm

      SO glad you love it Jill!

      Reply
  22. Brittney says

    October 14, 2019 at 6:48 am

    I’m having a pumpkin patch day where all 3 sets of grandparents come with us and our son dresses up in his costume so all of his grandparents get to see him instead of going from house to house. I am going to make this for everyone! How long does it last in the fridge?

    Reply
    • Meghan says

      October 14, 2019 at 1:16 pm

      HI Brittney, it should probably last about a week as long as your half n half isn’t close to expiring.

      Reply
  23. HOLLY says

    October 13, 2019 at 6:52 am

    5 stars
    YAY! I’m going to try to make this keto friendly this week! You have probably just saved my bank account and my waist line haha! I have never been this obsessed with a Starbucks drink and one just opened half a block away from me, on my walk to my son’s school! Also, beautiful blog! I’ll be checking out more things.thanks!!

    Reply
    • Meghan says

      October 13, 2019 at 9:31 am

      So happy to hear that! Let me know how the keto version turns out!

      Reply
  24. Holly says

    October 4, 2019 at 8:03 pm

    It’s close, but the cream doesn’t have pumpkin spice in it. I have a cinnamon allergy and Starbucks told me it’s not in the cream. Still trying to find a recipe that works for me!

    Reply
    • Meghan says

      October 5, 2019 at 8:00 am

      Hi Holly! The Starbucks version uses their vanilla sweet cream mixed with a little bit of their pumpkin spice syrup. Making it at home, you could definitely leave out the cinnamon. I have a recipe for pumpkin spice linked in this recipe – cinnamon is the main spice in it, but I’m sure you could make a version without cinnamon. Let me know if you give it a try!

      Reply
  25. Heather says

    October 3, 2019 at 3:00 am

    Why do you have to cook it on the stove top? Why not just mix and go?

    Reply
    • Meghan says

      October 3, 2019 at 6:22 am

      Hi Heather – it is so the sugar dissolves, and to intensify the flavors and help them blend together.

      Reply
  26. Rebecca says

    September 29, 2019 at 1:33 pm

    Just made this recipe and looking forward to my coffee tomorrow!

    Reply
    • Meghan says

      September 29, 2019 at 8:40 pm

      Yay, can’t wait to hear what you think, Rebecca!

      Reply
  27. EA says

    September 25, 2019 at 8:59 am

    5 stars
    This is delicious! I substituted almond milk as my system won’t tolerate dairy. Although the froth is less & may be less creamy-tasting, it is SO good! Thanks for the recipe!🌟🌟🌟🌟🌟

    Reply
    • Meghan says

      September 25, 2019 at 12:55 pm

      So glad you loved it and were able to make it dairy free!

      Reply
  28. Mercedes says

    September 24, 2019 at 7:40 pm

    5 stars
    I tried it and it was amazing! I didn’t have a mesh strainer, so I just kept the pumpkin spice floating around! I will make this again!!!

    Reply
    • Meghan says

      September 25, 2019 at 8:50 am

      I’m so glad you loved it Mercedes!

      Reply
  29. Marianne says

    September 24, 2019 at 10:31 am

    5 stars
    Made this today as I have to have decaf and Starbucks doesn’t offer that in cold brew. it’s SO good!

    Reply
  30. jacqui says

    September 22, 2019 at 9:55 am

    5 stars
    I was wondering if this recipe calls for 8oz of straight concentrate?
    Since it said 8 oz of cold brew, I mixed my concentrate with equal parts of water then added only 2 oz of the pumpkin cream and it was more than enough and so tasty. Smells wonderful, too!
    I feel like the 4 oz of pumpkin cream would have been good if I had used the straight concentrate but too much for the diluted concentrated.

    Reply
    • Meghan says

      September 23, 2019 at 7:41 am

      Hi Jacqui – It is 8 ounces of cold brew that has been diluted – but it’s just a suggestion, you should definitely use the quantities that you like! It will be different for people depending on personal preference. I’m so glad you loved it!

      Reply
  31. colleen says

    September 21, 2019 at 5:07 pm

    Made this today – I didn’t add the sugar as I don’t drink my coffee that way. It tastes really good. Made another double batch so we can enjoy it over the next couple of days. Thanks for the recipe.

    Reply
    • Meghan says

      September 23, 2019 at 7:33 am

      SO glad you loved it Colleen!

      Reply
  32. Bayleigh says

    September 21, 2019 at 9:07 am

    5 stars
    Freaking NAILED IT with this recipe! I added a little more pumpkin puree but holy…cow. You saved me some money! Thank you so much for creating this!!! .❤️

    Reply
    • Meghan says

      September 23, 2019 at 7:33 am

      Hi Bayleigh – Thank you so much! So glad you love it.

      Reply
  33. Megan says

    September 17, 2019 at 5:50 am

    5 stars
    This is a great recipe! I was going to go broke trying to keep up with my addiction to the drink at Starbucks, and knew they would eventually take it away from me once the season was over. I HAD to find out how to make it myself! I’ve never used a frother before (I went out and bought one for <$10 at Target just for this), and it took me a while to figure out, but I'm going to save so much money in the long run. Tastes yummy, almost like the real thing! Thanks for the recipe!

    Reply
    • Meghan says

      September 17, 2019 at 7:23 am

      Yay! So happy you love it Megan!

      Reply
  34. lisette says

    September 16, 2019 at 6:36 pm

    4 stars
    wonderful recipe!! the only changes i made were adding a teaspoon more pumpkin puree and a little bit more half and half (i bought the drink from starbucks as i made it so i could get the best comparison, theirs is a touch creamier than ur recipe). overall, wonderful!! and i am so happy to have found this so soon after the drink came out!

    Reply
    • Meghan says

      September 17, 2019 at 7:23 am

      So glad you love it Lisette!

      Reply
  35. Micki says

    September 16, 2019 at 5:48 pm

    5 stars
    You did an amaaaazing job creating this recipe. I made it Saturday with my own cold brew and it was delicious. I actually drank the entire thing on my first day. I was WIRED, LOL

    Reply
  36. MICHELLE says

    September 15, 2019 at 11:07 am

    5 stars
    Flavors are great. Wanted to send an update, I tried this with Unsweetened Cashew milk. You don’t get the true foam foam with the cashew milk but flavors turned out delicious. Thank you so much for the recipe

    Reply
  37. Emily says

    September 15, 2019 at 7:29 am

    Hey there!
    Is it possible to store in the fridge for the week or make fresh Everytime?

    Reply
    • Meghan says

      September 15, 2019 at 7:35 am

      Yes, you can store it in the fridge, it should make a few servings.

      Reply
  38. BREANNA WAGNON says

    September 12, 2019 at 7:04 am

    Would you be able to leave the sugar out all together? Would it have any other side effects on the recipe besides the sweetness level/taste?

    Reply
    • Meghan says

      September 12, 2019 at 12:46 pm

      Hi Breanna – I don’t think it would have any side effects besides the taste! Let me know if you try it.

      Reply
  39. Deb z says

    September 12, 2019 at 12:26 am

    5 stars
    I thought the recipe said heavy cream vs half and half? Did you change that ingredient?

    Reply
    • Meghan says

      September 12, 2019 at 12:45 pm

      Hi Deb – nope, it was always half and half! But you could probably do a mix of heavy cream and milk if you want, since that is what half and half is.

      Reply
  40. Sloane says

    September 11, 2019 at 11:05 am

    Vanilla is listed in the cream recipe, but never mentioned again — is it added to the saucepan with the other ingredients, or stirred in later?

    Reply
    • Meghan says

      September 11, 2019 at 12:25 pm

      Hi Sloane – yes, it is stirred in after simmering. I’ve updated the instructions to reflect that. Thank you!

      Reply
  41. Hadams says

    September 10, 2019 at 11:21 am

    Will you explain more on how to make the pumpkin puree?

    Reply
    • Meghan says

      September 10, 2019 at 1:23 pm

      Hi! I used canned pumpkin puree, but if you want to make your own you can cut a small baking pumpkin in half, scoop out the seeds and roast in the oven at 400 degrees F. Roast it for 45-60 minutes or until it is tender. Then you can remove the skin and puree the pumpkin in a food processor until smooth.

      Reply
  42. HAYLEY says

    September 8, 2019 at 9:54 am

    4 stars
    This was super good! The flavors were like spot on and it made me feel better knowing what I put in it and how cheap and easy it was to make!
    The only thing I would do next time would be to try it with milk or cream. I’ve done cold foams at home and found milk and a milk frothed makes it foam like it does at Starbucks. The creaminess would definitely come from using only cream and then frothing it slightly (not too much so as to get pumpkin whipped cream, although that would be DELICIOUS!)

    Thanks for sharing! 😊

    Reply
    • Meghan says

      September 8, 2019 at 9:58 am

      SO happy you loved it Haley!

      Reply
  43. Dawn greenan says

    September 7, 2019 at 8:29 pm

    I use maple syrup as a sweetener, and think it will go well with the pumpkin. Will also try this with almond milk. More concerned with the flavor and ingredients than with foam. Anxious to give it a try! Thanks so much for the recipe. 😘

    Reply
    • Meghan says

      September 8, 2019 at 9:45 am

      I think maple would work well here! Let us know how it turns out!

      Reply
  44. Sierra says

    September 5, 2019 at 12:26 pm

    Hello! Do you know how long this would last stores in the fridge? Thank you so much!

    Reply
    • Meghan says

      September 5, 2019 at 12:36 pm

      Hi Sierra – I would say about 5 days.

      Reply
  45. Michelle says

    September 4, 2019 at 12:32 pm

    Quick question, best recommendation for making this dairy free? My system just won’t handle heavy cream. Should I try Unsweetened Almondmilk Creamer? Or perhaps coconut cream? Any recommendations would be extremely helpful.

    Thank you.

    Reply
    • Meghan says

      September 4, 2019 at 7:29 pm

      Hi Michelle – I haven’t tried a dairy free version so I can’t be sure. I would say go with the almond milk creamer as the coconut cream may give it an off flavor. I’m not sure if the almond milk will froth the same way as dairy milk – but I think it would be an acceptable substitute. Let us know how it turns out!

      Reply
  46. Jamie Jackson says

    September 3, 2019 at 6:02 pm

    Do you think it would be the same using Splenda, Stevia or another sugar substitute?

    Reply
    • Meghan says

      September 3, 2019 at 7:23 pm

      Hi Jamie – probably not exactly the same. I haven’t tried it with any sugar substitutes so I am not sure how it would turn out. However, I think it would probably turn out fine. Just be sure to use the proper amount of the substitute (the package might tell you how much to use instead of sugar). Let us know if you give it a try!

      Reply
  47. Andrea says

    September 3, 2019 at 10:18 am

    5 stars
    I just try this today and it was amazing !!!!

    Reply
    • Meghan says

      September 3, 2019 at 1:12 pm

      Yay! So glad you loved it!

      Reply
  48. C2tjma says

    August 30, 2019 at 12:07 pm

    So going to try this! My wife loves the drink at Starbucks. How long do you think the pumpkin cream would last in the fridge?

    Reply
    • Meghan says

      August 30, 2019 at 12:22 pm

      Hi! So glad you are going to give it a try! I would say it should last probably 5 days.

      Reply

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About Me

Hello! I'm Meghan and I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.
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