Pumpkin Cream Cold Brew

This pumpkin cream cold brew recipe, inspired by the Starbucks drink, is simple and easy to make homemade. Iced coffee and delicious pumpkin spice cream (made with real pumpkin), is the perfect way to step into fall!

Yesterday was the first day of fall and here in Miami we’re still having warm temperatures. The perfect way to jump into fall but still stay cool? Cold brew coffee with an added touch/flavor of fall, pumpkin. Apple is my favorite fall flavor hands down. However, when we’re talking coffee, surprisingly pumpkin mixes well. I’ll save my apples for my cinnamon skillet apples, apple pie overnight oats, applesauce, and apple crumble for two! Back to the Starbucks copycat Pumpkin Cream Cold Brew.

Go ahead and skip the line at Starbucks and make this delicious Pumpkin Cream Cold Brew at home! Made with pumpkin puree and pumpkin pie spice, this cold drink coffee literally takes minutes to make. I don’t know about you, but I’m all for saving money and these specialty coffees have gotten crazy in how much they’re charging. Not to mention how much added sugar they’ve put in to make them taste good. Over time I’ve gotten used to using less added sugar, and when you make them at home you’re able to add less sugar as well. Saving money and watching out for your health! Although the cream is definitely cream in this recipe.

Ingredients: Pumpkin Cream Cold Brew

• Coffee: Recommend cold brew for this recipe. It’ll be less acidic than iced coffee, although you could ice your coffee in a pinch.
• Heavy Whipping Cream: This really is the key to the cream/foam like Starbucks makes. While it is high in saturated fat, the fat helps to provide flavor. My encouragement is to watch your saturated fat intake for the whole day and not hyperfocus on any one food.
• Half and Half: Using both the whipping cream and half and half makes it not too heavy. You could use all whipping cream, however, I do find it actually too thick. The half and half gives it a little lighter feel.
• Pumpkin: This you’ll find in the can as pumpkin puree. Not pumpkin pie filling as that will have added sugar. Simply, pumpkin. The extra you can freeze and save to add to other things you make, so you’re not opening the can for just 2 tablespoons.
• Pumpkin Pie Spice: is a mixture of cinnamon, nutmeg, ginger, and allspice. This is sold already pre-mixed in the grocery store and one I tell people to have on hand.
• Maple Syrup: You could use honey here, but I do find it’s a bit harder to mix in (if you aren’t using the frother and/or blender). Maple also reminds me of fall and is my preferred sweetener here.

How To Make Pumpkin Cream Cold Brew at Home:

Making pumpkin cream cold brew at home is crazy easy! Even easier since I bought the cold brew coffee and it’s ready to go. You’ll simply combine all the other ingredients together and whip to make the cream. That’s it! The only downfall? While the whipped cream will stay in the fridge and could be reused, I found it was best enjoyed the day of. Here are a few ways to whip the cream:

• Blender: If you’re making up a lot to make these drinks for a few people, I’d say the blender is the way to go. Add all the ingredients to a small blender and blend for about 30 seconds until thick and creamy.
• Handheld Milk Frother: This method will take a little longer, however, it still works. You’re in essence creating whipped cream and that can take some time. Add all the ingredients to a jar or cup and use the handheld milk frother to whip until thick and creamy.
• Mason Jar: This is actually my favorite way, only because I usually make it just for myself. It’s how I make ‘fresh’ whipped cream for desserts, etc. Add all the ingredients to the mason jar and shake for ~2 minutes. Yes, it sounds like a long time, but it’s crazy how easy it is to do with just a little arm strength.

Other Coffee Drinks:

• Pistachio Latte
• Homemade Peppermint Mocha
• Maple Cream Cold Brew
• Espresso Martini

Print