Pumpkin Cream Cold Brew (Step-by-Step Recipe)
This one’s so simple you’ll probably end up making it more than you expect. You don’t need an espresso machine or anything expensive.Just a jar, a whisk (or a cheap milk frother if you have one), and a few pantry basics. I actually made mine the first time using a hand whisk and a cereal bowl. So, here's the recipe:
Equipment
- A handheld milk frother (or whisk)
- A glass or mason jar
- A Spoon:
- Something to mix in (small bowl or pitcher)
Ingredients
- For the Cold Brew:
- 1 cup strong cold brew coffee (store-bought or homemade)
- Ice cubes
- Optional: 1–2 teaspoons maple syrup or vanilla for sweetness
- For the Pumpkin Cream Cold Foam
- ½ cup heavy cream (or half-and-half, or oat creamer)
- 1–2 tablespoons pumpkin purée (not pumpkin pie mix)
- 1 tablespoon maple syrup or brown sugar syrup
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- Optional Toppings
- Sprinkle of pumpkin pie spice or cinnamon
- Drizzle of pumpkin or caramel syrup
Instructions
- Step 1) Prepare the Cold Brew: Start by filling your glass halfway with ice, then pour in your cold brew coffee. If you want your drink a touch sweeter (I usually do), add a teaspoon or two of maple syrup or a splash of vanilla and give it a quick stir.
- Step 2) Make the Pumpkin Cream Foam: In a small bowl or pitcher, mix together your cream, pumpkin purée, maple syrup, vanilla, and pumpkin spice.Use your frother or whisk until it turns thick and silky, which takes around 20–30 seconds. If you overdo it, it turns into whipped cream (which… honestly isn’t the worst problem to have).
- Step 3) Assemble the Drink: Spoon that pumpkin cream foam over the cold brew. It’ll slowly drift down and mix with the coffee, giving you that beautiful two-layer look.
- Step 4) Serve & Sip: Top with a light sprinkle of pumpkin spice, or maybe a drizzle of caramel. Then stir it gently, take that first sip, and there you have it.