Turn your kitchen into your own, fancy Starbucks cafe with this pumpkin cream cold brew! ‘Tis the season for pumpkin spice EVERYTHING.
Did I mention you can make it for half the cost??
HOW TO MAKE PUMPKIN CREAM COLD BREW:
- In a small saucepan over low-to-medium heat, combine heavy whipping cream, brown sugar, pumpkin puree, and vanilla extract. Whisk until the brown sugar and pumpkin puree has dissolved and disintegrated. Make sure the mixture is steaming but does not boil; no one likes burnt coffee!
2. If you still see some specks of pumpkin puree in the mixture, pour through a fine mesh sieve. Transfer to a jar to cool.
3. Add ice to a large glass and pour in cold brew 3/4 of the way up.
4. Froth the pumpkin cream if you desire, and pour over the cold brew.
5. Top with whipped cream and a sprinkle of pumpkin pie spice.
TIPS AND TRICKS
I found these cute little mason jars with lids and straws at Hobby Lobby. They allow for easy transfer and no spills!
If you’re a real go-getter, you can make your own cold brew concentrate. I just opted for the Starbucks Cold Brew that you can find in any grocery retailer like Walmart or Target.
Make sure you buy the pumpkin puree NOT the pumpkin pie filling; I promise there’s a difference here!
Once you’ve made your pumpkin cream, if you think your mixture is a little grainy, pour it through a fine mesh sieve. This will remove any unwanted small specks of pumpkin that may not have fully disintegrated.
Wanting a thicker, foamier pumpkin cream mixture? Use a milk frother or blender to whip it up right before pouring into cold brew. Don’t have a frother? No problem…just whisk it up real good!
This is going to be a repeat recipe I promise! Make a double or triple batch of the pumpkin cream to use for later. Just store the unused pumpkin cream in an airtight container in the fridge for 3-4 days.
Looking for some adult beverages? Try one of these:
Pumpkin Cream Cold Brew
Ingredients
Coffee
- 3 cups cold brew
Dairy
- 1 cup heavy whipping cream
Baking Needs
- 3 tsp brown sugar
- 1 tbsp pumpkin puree
- 1 tsp pumkpin pie spice
- 1 tsp vanilla extract
- whipped cream
Instructions
- In a small saucepan, heat heavy whipping cream, brown sugar, pumpkin puree, pumpkin pie spice, and vanilla extract over low-to-medium heat, whisking frequently until brown sugar and pumpkin puree has dissolved and disintegrated. Transfer to jar to cool.
- Once pumpkin cream has cooled, add ice to coffee mug and pour in cold brew 3/4 of the way up.
- Add pumpkin cream mixture to fill.
- Top with whipped cream and a sprinkle of pumpkin pie spice. Enjoy!
