Pumpkin Cream Cold Brew
This Pumpkin Cream Cold Brew is a creamy, spiced, and oh-so-refreshing Fall drink that you can whip up at home in minutes!
Ingredients
- 2 cups strong cold brew coffee (homemade or store-bought concentrate)
- 1/2 cup heavy cream (or half-and-half for lighter sweet cream; coconut cream for dairy-free)
- 3 tablespoons pumpkin puree (canned or fresh—avoid pumpkin pie filling)
- 2 tablespoons pure maple syrup (or honey/agave for sweetness swap)
- 1 teaspoon vanilla extract (Madagascar vanilla for richest aroma)
- 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon + ¼ teaspoon nutmeg + pinch of cloves)
- Pinch kosher salt (enhances sweetness)
- Ice cubes (avoid crushed ice—it waters down less)
- Optional: splash of milk (dairy or almond) for extra creaminess
Instructions
- If you’re making homemade, steep coarsely ground coffee in cold water for 12–18 hours, then strain. Store-bought concentrate works just as well.
- In a medium bowl, combine heavy cream, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt. Whisk vigorously (or use a handheld frother) until soft peaks form—about 1–2 minutes. Tip: Chill your bowl for 5 minutes for quicker results.
- Fill two tall glasses about two-thirds full with ice cubes. Pour equal parts cold brew over the ice, leaving room for the cream.
- Gently spoon the whipped pumpkin sweet cream over each glass. It should float like a cloud—if it sinks, whisk a bit longer next time.
- Dust with a pinch of extra pumpkin pie spice or cinnamon. Serve with a wide straw so you get coffee and cream in every sip.
Notes
Tips: Use cold-chilled bowls and beaters for the fluffiest pumpkin cream. If you like a thicker froth, briefly refrigerate the whipped mixture before topping.
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