Starbucks rolls out new Pumpkin Cream Cold Brew coffee

Starbucks rolls out new Pumpkin Cream Cold Brew coffee

In the middle of an August heatwave, hot pumpkin might feel like the last thing you want to order at your local coffee shop. Even though caffeine addicts everywhere get inexplicably excited when pumpkin spice season rolls around, the quintessential Autumnal drink doesn’t necessarily lend itself to sunshine. Now, however, PSL pioneers Starbucks have found an elegant way around this particular problem. 

New for 2019, the world famous coffee franchise have decided to roll out their first new permanent pumpkin-flavoured beverage since the PSL itself in 2003, with the creation of Pumpkin Cream Cold Brew coffee. Combining the chain’s signature cold brew with creamy foam and a dusting of pumpkin spice powder, Starbucks may have finally cracked the code to making pumpkins cool - literally as well as figuratively. 

Launching in stores across the US and Canada on Tuesday, the Pumpkin Cream Cold Brew is just part of a wider range of new Autumnal offerings. In addition, Starbucks are also rereleasing fall fan favourites like the Salted Caramel Mocha, Pumpkin Cream Cheese Muffin, Pumpkin Scone, Pumpkin Spice Madeleines, and Cat Cake Pop, making this one of the brand’s most impressive seasonal slates ever.

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For whatever reason, Starbucks has clearly embraced their occasionally contentious Autumn range. Before the new cold brew was even announced, the chain had revealed that their simultaneously beloved and reviled Pumpkin Spiced Latte would be available earlier in the year than ever before, prompting groans and squeals in equal measure. 

Given the international sensation that the original PSL has proved to be, Starbucks will be lucky if the new cold brew is even half as popular. However, if the Fall’s annual coffee promos have taught us anything over the years, it’s that you can’t go far wrong if you serve something orange and vaguely autumnal. Halloween maybe months away, but pumpkin season is clearly in full swing.

This article originally appeared on twistedfood.co.uk