Pumpkin Cream Cold Brew
Make a Starbucks copycat Pumpkin Cream Cold Brew at home! Use regular or cold brew coffee and top with my creamy pumpkin foam for an easy and cozy fall drink.
Servings: 4 servings
Ingredients
- 1 cup half and half
- 3 tablespoons maple syrup or to taste
- 2 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice
- 4 cups cold brewed coffee
- Ice
Instructions
- To make the cream, place the half and half, maple syrup, pumpkin puree, and pumpkin pie spice in a bowl. Use a frother or electric whisk to combine until thick and foamy.
- Fill a tall glass (about 12–16 ounces) with ice cubes, pour the cold brew mixture into the cup, leaving space for the pumpkin cream. Add some of the pumpkin cream mixture on top. Use a tall stirrer or straw to stir.
Video
Notes
Storage: Store the pumpkin cream in an airtight container in the fridge for 5–7 days, separately from the cold brew coffee. Mix together right before serving.
Nutrition
Calories: 137kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 32mg | Potassium: 249mg | Fiber: 1g | Sugar: 12g | Vitamin A: 798IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
