Pumpkin Cream Cold Brew
Fall in love with the velvety pumpkin sweet cream swirling into your iced coffee with this Pumpkin Cream Cold Brew recipe. A festive and cozy autumn beverage perfect for any time of day.
Ingredients
- 2 cups cold brew coffee strong concentrate (Stumptown, La Colombe, or homemade)
- 1/4 cup pumpkin puree not pie filling (Trader Joe’s pure pumpkin works great)
- 2 tbsp granulated sugar (or 1 tbsp maple syrup for a natural sweetener)
- 1 tsp vanilla syrup (Torani or homemade)
- 1/2 cup heavy cream (or chilled coconut cream for dairy-free)
- 1–2 tbsp milk of choice (whole milk, oat milk for extra creaminess)
- 1/2 tsp pumpkin spice blend (freshly ground cinnamon, nutmeg, ginger)
- ice cubes (enough to fill two tall glasses)
- pinch sea salt (to brighten flavors)
- Garnish extra pumpkin spice or whipped cream
Instructions
- Pour cold brew into two glasses filled three-quarters with ice—you want a strong base that won’t taste watered-down.
- Whisk the pumpkin puree and sugar (or syrup) in a small bowl until glossy and lump-free.
- In a chilled bowl, combine heavy cream, milk, pumpkin mixture, vanilla syrup, pumpkin spice, and salt. Beat on medium-high until soft peaks form (about 2–3 minutes).
- Slowly spoon the pumpkin sweet cream over the cold brew—watch it float like a fluffy cloud.
- Dust with extra pumpkin spice or a pinch of cinnamon; whipped cream’s optional but fun.
- Encourage swirling the layers together for that perfect sweet-coffee harmony.
- Adjust sweetness or spice to your liking—every palate’s different!
- Cream foam is at its best right away; textures mellow if left too long.
Notes
Ingredient Tips: Chill your mixing bowl for a fluffier pumpkin cream. Homemade cold brew at a 1:4 coffee-to-water ratio yields optimal strength. Adjust sugar or syrup based on your sweet cream preference—most folks land around 2 tbsp.
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