Pumpkin Cream Cold Brew
This homemade Pumpkin Cream Cold Brew is made with smooth cold brew coffee topped with a rich pumpkin cold foam made with heavy cream, pumpkin puree, vanilla syrup, and pumpkin pie spice. It's an easy Starbucks-inspired fall drink that comes together in just a few minutes.
Ingredients
For the Coffee
- 1 cup cold brew coffee
- 1 tbsp vanilla syrup
- ice
For the Pumpkin Cream Cold Foam
- 3 tbsp heavy cream
- 2 tbsp whole milk
- 1 tbsp pumpkin puree
- 1 tbsp vanilla syrup
- ΒΌ tsp pumpkin pie spice
Optional Garnishes
- Extra pumpkin pie spice for topping
- Ground cinnamon
Instructions
- Add the heavy cream, milk, pumpkin puree, vanilla syrup and pumpkin pie spice to a small measuring cup.
- Froth with a handheld milk frother for 20 to 30 seconds until thick and creamy but still pourable.
- Fill a serving glass with ice.
- Pour in the cold brew coffee.
- Stir the vanilla syrup into the coffee.
- Slowly pour the pumpkin cream cold foam over the coffee.
- Sprinkle with additional pumpkin pie spice or cinnamon if desired.
- Serve immediately.
Notes
- Use pure pumpkin puree rather than pumpkin pie filling.
- Cold ingredients produce the best cold foam.
- Homemade vanilla syrup works beautifully in this recipe.
- Store leftover pumpkin cream in the refrigerator for up to 24 hours and froth again before serving.
- Adjust the sweetness by adding more or less vanilla syrup to suit your taste.