Pumpkin Cream Cold Brew Recipe

Ash Tyrrell

Pumpkin Cream Cold Brew Recipe

I still remember the first time I made this at home instead of driving to Starbucks for it. I couldn't believe how simple it actually was. I used to order a pumpkin cream cold brew almost every day once fall hit, until I finally sat down and figured out I could make the exact same drink in my own kitchen for a fraction of the price.

Print Recipe Pin Recipe

Total Time 5

Servings: 2

Ingredients Method Notes

Ingredients

½ cup heavy cream or half and half – heavy cream gives a thicker foamier top, while half and half keeps things lighter
2 tablespoons maple syrup – adds natural sweetness that pairs beautifully with the warm spices
2 tablespoons pumpkin puree – pick pure pumpkin puree not pumpkin pie filling, so the drink isn't overly sweet
¼ teaspoon pumpkin pie spice – this is what gives the drink that cozy unmistakable fall flavor
2 cups cold brewed coffee – cold brew is smoother and less acidic than regular iced coffee
Ice – as needed to fill your glass and keep the drink chilled

Method

I start by adding the heavy cream, maple syrup, pumpkin puree, and pumpkin pie spice into a small bowl or a jar with a spout. Using a spouted container makes pouring the cream later so much easier. Give everything a quick stir first so the pumpkin puree doesn't clump at the bottom.
Next, I use a handheld milk frother to whisk the mixture until it turns thick, pale, and foamy, which usually takes under a minute. If you don't have a frother, a regular whisk or even a tightly sealed jar you shake works just as well. You're looking for a texture similar to softly whipped cream, not stiff peaks.
I grab a tall glass, about 12 to 16 ounces, and fill it most of the way with ice cubes. Then I pour in the cold brewed coffee, leaving a couple of inches of space near the top. That extra room is exactly where the pumpkin cream is going to sit.
Finally, I spoon the pumpkin cream mixture right on top of the cold brew so it floats and creates that signature layered look. I like giving it one gentle stir with a long straw or spoon right before my first sip so every mouthful gets a bit of that pumpkin flavor. And that's it — your homemade pumpkin cream cold brew is ready to enjoy.

Notes

I always use full, pure pumpkin puree instead of pumpkin pie filling because it keeps the sweetness level totally in my control.
If my pumpkin cream ever looks a little grainy, I run it through a fine mesh strainer to catch any fibrous bits from the puree.
I try not to over-whisk the cream, because if I go too far it starts turning into stiff whipped cream instead of a pourable foam.
When I make a bigger batch ahead of time, I store the cream and cold brew in separate containers so nothing gets watered down.
I like adding a small drop of vanilla extract to my pumpkin cream because it rounds out the spice flavor really nicely.