Pumpkin Cream Cold Brew Recipe
Pumpkin cream cold brew made at home, a Starbucks copycat with cold brew coffee and a frothy pumpkin cream on top. An easy fall coffee drink in 5 minutes.
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
Nutrition information uses heavy cream.
My Top Tip: Do not over-froth the cream. I want it thick enough to float over the coffee, but not whipped into something closer to whipped cream. Once it is foamy and slightly thickened, I stop.
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 information uses heavy cream.
Nutrition
Serving: 16oz | Calories: 265kcal | Carbohydrates: 17g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 23mg | Potassium: 250mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 3210IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 0.4mg
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