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: 2 servings
Ingredients
- ½ cup heavy cream or half and half
- 2 tablespoons maple syrup
- 2 tablespoons pumpkin puree
- ¼ teaspoon pumpkin pie spice
- 2 cups cold brewed coffee
- Ice
Instructions
- To make the cream, place the heavy cream or half and half, maple syrup, pumpkin puree, and pumpkin pie spice in a jar or measuring cup with a spout. 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 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.
Freezing: You can freeze cold brew, but not the pumpkin cream. The cream will separate and lose its airy consistency in the freezer. I like storing cold brew in ice cube trays because they won't water down your drink. They'll last in the freezer for up to 3 months.
Nutrition uses half and half.
Nutrition
Serving: 16oz | Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 44mg | Potassium: 274mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 2549IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 0.3mg
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