Pumpkin Cream Cold Brew

5 from 1 vote

This homemade pumpkin cream cold brew is the perfect fall drink, rivaling the Starbucks version. It's creamy and smooth and only takes 5 minutes to make at home!

Prep Time5

Total Time5

Course: All Recipes, Drinks

Cuisine: American

Servings: serving

Calories: 325kcal

Author: Jeri Walker

Ingredients

For the Cold Brew

1 cup cold brew concentrate
1 cup cold water
2 teaspoons vanilla simple syrup store-bought or homemade - see Note below

For the Pumpkin Cream:

⅔ cup heavy cream
⅓ cup milk
3 tablespoons pumpkin puree
2 tablespoons maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Instructions

Homemade Cold Brew: Combine 1 cup coarse ground coffee with 4 cups cold water in a large pitcher, jar, or French press. Stir, cover, and refrigerate for 12-24 hours. Strain through a fine-mesh sieve lined with cheesecloth. Store concentrate in the fridge for up to 2 weeks.
Pumpkin Cream Cold Foam: Whisk together heavy cream, milk, pumpkin puree, maple syrup, cinnamon, and nutmeg in a pint jar. This makes enough pumpkin cream for two servings. Refrigerate until ready to use (up to 4 days). To serve, froth ½ cup of the mixture until doubled in volume.
Assemble: Fill a glass with ice. Add 1 cup cold brew concentrate, 1 cup cold water, and two teaspoons of vanilla simple syrup. Stir. Top with ½ cup frothed pumpkin cream. Garnish with a sprinkle of pumpkin pie spice, cinnamon, or nutmeg.

Notes

This recipe makes one Grande Pumpkin Cream Cold Brew (473 mL or 16 oz).

Note: To make vanilla simple syrup, combine 1 cup sugar and 1 cup water in a saucepan. Heat over medium heat, stirring until the sugar dissolves. Remove from the heat and stir in 1 teaspoon of vanilla extract. Cool completely and store in the fridge for up to 2 weeks.

Dairy-Free: Substitute heavy cream and milk with full-fat coconut milk or a mixture of coconut cream and almond milk for a dairy-free version.
Sweetness Level: Adjust the amount of maple syrup or vanilla syrup to control sweetness. You can also use sweeteners like honey or stevia.
Quick Version: Use store-bought cold brew coffee if you're short on time.
Frothing Alternatives: If you don't have a milk frother, use a blender or immersion blender or vigorously shake the cream mixture in a sealed jar.
Make Ahead: Prepare a larger batch of pumpkin cream and store it in the fridge for up to 4 days, re-froth before each use.
Ice Cubes: For a more intense flavor, make coffee ice cubes using cold brew.
Pumpkin Puree Tip: Be sure to use 100% pumpkin puree, not pumpkin pie filling.

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