Everyone has been raving about the new pumpkin cream cold brew from Starbucks including me! (And for good reason!) When I posted my DIY version in my stories on Instagram I got a ton of DMs about it so I figured I would just post the “recipe” on here. I first tried the PCCB (if a pumpkin spice latte is a PSL then this is a PCCB right?) when we were in Orlando trying to escape hurricane Dorian. I love PSLs but there is just so much sugar and calories in them that I usually try to limit my intake. My go to fall drink at Starbucks is usually a Venti cold brew with 3 pumps of the pumpkin syrup, light ice, and half cream half nonfat milk but when I saw the pumpkin cream cold brew I figured why not?!? And it definitely did not disappoint! I was really expecting something even sweeter than a PSL but this was just the right amount of sweetness without being over the top.

I feel like cold brew has kind of become a fad lately but the real reason I started drinking it is my diagnosis of acid reflux last year. Cold brew is much less acidic than regular coffee so it doesn’t aggravate my acid reflux like the traditional brews. So if you have the same problem you might want to give it a shot. There was no way this tired busy mama was giving up coffee altogether (even if it didn’t keep me going all day I just really love coffee). I still have a regular coffee every once in a while but if I start drinking it everyday my acid reflux symptoms come back so I have been sticking with the cold brew for the past year and have not had to take acid reflux medication once!

Well on to the recipe which is probably why you are reading this. And I use the term “recipe” very loosely because I really just eyeball it and you can tweak it to your own preferences. I totally would’ve used the Starbucks cold brew but for some reason our local grocery store stopped carrying it so I had to find another one I like (trust me some are really just not even drinkable…I think I have tried them all). This brand tastes pretty close to Starbucks or you can totally make your own which I also do but have been lazy lately. I have a cold brew maker like this one and it is amazing and can save you a lot of money if you are buying this stuff everyday. At over $7 a pop for the Venti pumpkin cream cold brew at Starbucks I figured it’s definitely worth trying to give a DIY recipe a shot and when I saw this Reddi Whip sweet foam when I was out grocery shopping I knew it would work perfectly!

The items pictured above are all you need (plus 1 stevia in the raw packet that I forgot in my photo but you might not need that if you want it to be less sweet). You also might want to omit the milk and cream if you don’t want it on the creamier sweeter side. I like mine a little sweeter. And you can always add more of the sweet foam too. I had to make this a few times before I really tweaked it the way I like it so don’t give up if you aren’t crazy about it the first time, just add a little more or a little less until it works for you. You can also use the pumpkin spice creamer if you want it to have more pumpkin flavor.

First, I add about 2 tablespoons of milk to the glass (I use skim but you do you boo) and a splash of cream (if you don’t want it as creamy and sweet you can omit this step or just add less). Next, I add the cold brew until the glass is about 3/4 full and add my stevia in the raw packet and stir (again you don’t need to add that or maybe just half of a packet of you want a less sweeter version…I just didn’t think it was sweet enough with just the sweet cream on top but that’s just me). You could also add a pump of vanilla coffee syrup instead of the stevia packet because the actual Starbucks drink has vanilla in it (I got my hint of vanilla from the splash of cream). Next, add the Reddi Whip sweet Foam and sprinkle some pumpkin pie spice on top and voila! I would love to hear if you tried this or any variations you came up with! Happy fall y’all and thanks for reading!

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