Let’s face it. Pumpkin season is here and yet it’s still a tad warm in some areas so cold brew coffee is still refreshing. Or if you’re like me, cold brew is richly bold and amazing anytime!
I am a sucker for the pumpkin cream cold brew at Starbucks. A true sucker. You might be asking—what is a pumpkin cream cold brew? It is an iced coffee that has a layer of cold brew topped with a pumpkin cold foam. The foam is made using a mixture of cream (or half and half), milk, pumpkin, and spices. Super simple to whip with a frother, or blender, giving you that silky smooth topping.
I decided it was time to recreate their popular fall drink, and man am I glad I did. This pumpkin spice drink tastes exactly like their version but costs a fraction of the price and takes less than 5 minutes to make! Plus I can tweak it to my own taste preferences.
Here it is. So simple:
INGREDIENTS
- 3 tablespoons heavy cream or half and half
- 2 tablespoons 2% or higher milk
- 2 tablespoons vanilla syrup
- 1 tablespoon pumpkin puree
- 1/8 teaspoon ground cinnamon (or pure cinnamon essential oil)
- pinch ground nutmeg
- pinch of ginger (or pure ginger essential oil)
- 12 oz cold brew coffee
- *if you opt to use essential oils, ensure that they are pure. I use this brand and can gladly coach you on proper use.
INSTRUCTIONS
How to Make Pumpkin Sweet Cream
- Combine the cream, milk, syrup, pumpkin, cinnamon, and nutmeg in a jar.
- Using a frother, mix for 1 to 2 minutes or until the cream begins to foam.
- Alternatively, you can use a blender or mix by hand. Any way you decide, this pumpkin creamer is going to be the perfect topping!
BUILDING THE COFFEE:
- Add ice to 2 large glasses.
- Pour 6 oz cold brew into each glass.
- Divide the pumpkin sweet cream between the two glasses and enjoy.
One question I get often—
Can I make this dairy free?
Yes, but you will have a less foamy and creamy texture to your topping. I suggest trying oat milk for the heavy cream and milk.
Easy peasy and so much cheaper!
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