Copycat Starbucks Pumpkin Spice Whiskey Barrel-Aged Cold Brew Recipe

There’s something about fall that makes you crave layers, layers of wool, spice, oak, and comfort. If you’ve wandered into a Starbucks Reserve bar this season, you might’ve met their spirit-free Whiskey Barrel-Aged Cold Brew, spiced up with pumpkin sauce and topped with pumpkin pie spice cold foam. It’s deep, mellow, and smells like the inside of a bourbon barrel collided with a pumpkin pie.

This copycat Starbucks Pumpkin Spice Whiskey Barrel-Aged Cold Brew brings that entire moment home. No booze, no fancy bartending tricks, just cold brew aged the old-fashioned way (or mimicked cleverly) and layered with real pumpkin, creamy cold foam, and a dusting of spice that warms the nose before the coffee hits your lips.

It’s what fall should taste like: smooth, bold, and kissed with spice.

How to make Starbucks Pumpkin Spice Whiskey Barrel-Aged Cold Brew

Start by steeping coarse-ground barrel-aged beans in cold water for 20 hours. While that brews, mix up a thick pumpkin sauce, made from condensed milk, pumpkin purée, and pie spice, for that Starbucks-style richness. Whip cold foam with a hint of pumpkin syrup and pie spice until it’s silky and soft.

To serve, pour the sweetened cold brew over ice, stir in the pumpkin sauce, then crown it all with the fluffy pumpkin foam and a final sprinkle of spice.

Close your eyes. That oaky aroma? It’s not your imagination.

Nutrition facts (per 16 oz serving)

• Calories: 210
• Total Fat: 8 g
• Saturated Fat: 5 g
• Carbohydrates: 28 g
• Sugar: 24 g
• Protein: 3 g
• Caffeine: Approx. 170 mg

Ingredients (1 tall glass, 16 oz)

Prep Time: 20 minutes (plus brew time)
Steep Time: 20 hours
Total Time: 20 hrs 20 min
Servings: 1

Barrel-Aged Cold Brew Base

• ½ cup coarsely ground whiskey barrel-aged coffee beans (or sub)
• 1 cup cold filtered water
• 2 tbsp vanilla syrup (for sweetening the concentrate)

Pumpkin Sauce

• 3 tbsp sweetened condensed milk
• 1½ tbsp pumpkin purée
• ⅛ tsp pumpkin pie spice
• ⅛ tsp vanilla extract
• Pinch of salt

Pumpkin Pie Spice Cold Foam

• ¼ cup heavy cream (very cold)
• 2 tbsp 2% milk (very cold)
• 1 tbsp pumpkin sauce (from above)
• ⅛ tsp pumpkin pie spice
• Tiny pinch of salt

Topping

• Extra pumpkin pie spice, for dusting

Tools you’ll need

• French press or cold brew jar
• Fine mesh strainer or coffee sock
• Handheld milk frother or electric whisk
• Mixing bowls
• Chilled glass (16 oz)
• Measuring cups & spoons
• Ice

Instructions

Brew the cold brew (prep 20 hrs ahead)

1. In a French press or cold brew jar, combine coarsely ground barrel-aged beans with water.
2. Stir, cover, and steep in the fridge for 18–24 hours. Aim for around 20 hours for smooth extraction.

Strain and sweeten

3. Strain using a coffee sock or fine mesh strainer lined with cheesecloth.
4. Stir in vanilla syrup to the strained concentrate. Store chilled.

Make the pumpkin sauce

5. In a small bowl, whisk together sweetened condensed milk, pumpkin purée, pumpkin pie spice, vanilla extract, and salt until glossy.

Whip the cold foam

6. Combine cream, milk, 1 tbsp pumpkin sauce, pie spice, and salt.
7. Froth until the texture is pourable and soft, not stiff like whipped cream. Just a fluffy, silky crown.

Build the drink

8. Fill your glass with ice.
9. Stir 2 tablespoons of pumpkin sauce into 6 oz of cold brew concentrate (diluted 1:1 with cold water).
10. Pour into glass, top with pumpkin-pie spice cold foam, and dust with a touch more spice.

Tips

• Barrel-aged beans make the drink. If you can find Starbucks Reserve’s Guatemala Knob Creek blend, it’s perfect. Otherwise, look for small roasters that sell spirit-free barrel-aged options.
• Chill everything, including your glass and your mixing bowl for the foam, for the best texture and slow melt.
• Don’t skip the vanilla syrup. It smooths out the oak notes and balances the pumpkin spice beautifully.
• Froth gently. Over-whipping the cold foam turns it into whipped cream, which won’t float or pour the same way.
• Taste as you go. Some like it heavier on pumpkin, others prefer the coffee to lead. Adjust before serving.

What to serve with

Autumn comforts

• Pumpkin scones or muffins – Naturally, this drink loves a pumpkin-based baked good. The dense crumb of a warm scone dipped into cold brew? Perfect fall bite-and-sip pairing.
• Spiced nuts or maple granola clusters – A crunchy, slightly salty contrast to the creamy drink. Especially good if you’re walking with the cold brew in hand.
• Apple slices with peanut butter – A back-to-school snack that suddenly feels grown-up next to a complex iced coffee. The apple’s tart sweetness adds brightness to the oaky depth.

Sweet pairings

• Cinnamon sugar toast – Crisp, warm, and a bit nostalgic. Perfect for sipping this drink at brunch while the toast brings out the spice notes.
• Shortbread or snickerdoodles – Soft, buttery cookies are just enough to make the coffee feel like dessert. Bonus if you sprinkle cinnamon sugar on top.
• Brown butter blondies – These chewy squares pair beautifully with the whiskey undertone and pumpkin spice. They’re like a cozy nap for your tastebuds.

Savory sides

• Everything bagel with whipped cream cheese – The salty, oniony flavors play surprisingly well with the sweet-spicy notes in the cold brew.
• Roasted squash toast with goat cheese – If you’re brunching, this is a beautiful seasonal pairing. Sweet-savory squash highlights the pumpkin and oak notes.
• Charcuterie board – If you’re feeling indulgent, pair this cold brew with aged gouda, prosciutto, and dried apricots. Trust, it works.

Variations

Pumpkin Mocha Barrel Brew

Stir in 1 tsp unsweetened cocoa powder to the pumpkin sauce and add a chocolate drizzle to the glass. You’ll get mocha depth under the pumpkin without losing the whiskey notes.

Maple Spice Cold Brew

Swap pumpkin sauce for 2 tbsp pure maple syrup and a pinch of cinnamon. Still autumnal, just a touch more woodland than pie shop.

Dairy-Free Version

Use oat milk and coconut cream in the cold foam. The richness of coconut plays beautifully with pumpkin and oak. Sweeten the base with agave or maple syrup instead of vanilla syrup.

Stronger Brew

Double the grounds when brewing your cold brew, then dilute less when serving. For those who want it bold like a fall campfire.

Spiked (but not Starbucks-authentic)

Add a half shot of bourbon or pumpkin spice liqueur to the cold brew before pouring. Only for the adults and only for cozy evenings.

Ingredient substitutes

Barrel-Aged Coffee

Original: Whiskey barrel-aged beans
Substitutes:

• Cold brew from regular medium roast + ½ tsp vanilla extract + 1 drop alcohol-free bourbon flavor
• Smooth Guatemalan or Colombian cold brew with a hint of toasted oak extract (very subtle)

Pumpkin Sauce

Original: Condensed milk + purée blend
Substitutes:

• Starbucks At Home pumpkin syrup recipe (lighter, no dairy)
• 2 tbsp pumpkin purée + 1 tbsp maple syrup + 1 tsp milk
• Pumpkin baby food + sugar + spice if you’re in a pinch

Vanilla Syrup

Original: Store-bought vanilla coffee syrup
Substitutes:

• Homemade simple syrup + vanilla extract
• Maple syrup with a splash of vanilla
• Agave nectar with a few drops of bourbon extract

Cold Foam

Original: Cream + milk + pumpkin sauce
Substitutes:

• Almond milk creamer + pumpkin syrup (will be thinner, but froths nicely)
• Coconut cream + oat milk for a lush vegan version
• Just whipped dairy-free topping if you’re skipping the foam entirely

Pumpkin Pie Spice

Original: Ground spice blend
Substitutes:

• Make your own: 3 parts cinnamon, 2 parts ginger, 1 part nutmeg, ½ part clove
• Apple pie spice + pinch of extra cinnamon
• Cinnamon only (not ideal, but will work in a pinch)