How to Make Pumpkin Cream Cold Brew

square crop of two glasses of iced coffee with pumpkin cold foam on top.

5 from 1 vote

How to Make Pumpkin Cream Cold Brew

Pumpkin cream cold foam takes just a few minutes to make and is an easy way to enjoy a pumpkin coffee at home, and you’ll save so much money! Make the pumpkin cream ahead of time and keep it chilled in the refrigerator so you can quickly put together an iced pumpkin coffee whenever you want one.

Course Dessert, Drinks

Cuisine American

Keyword coffee, cold brew, cold foam, pumpkin

Prep Time 5

Cook Time 0

Total Time 5

Servings drinks

Calories 169kcal

Author Debi

Ingredients

For the Pumpkin Cream:

4 tablespoons heavy cream
2 tablespoons oat milk or 2% milk
2 tablespoons vanilla syrup
1 tablespoon pumpkin puree
⅛ teaspoon ground cinnamon or pumpkin pie spice

For the Cold Brew:

ice
16 ounces cold brew coffee

For garnish:

Additional cinnamon or pumpkin pie spice optional

Instructions

Make the pumpkin cream

Combine the heavy cream, milk, vanilla syrup, pumpkin puree, and cinnamon or pumpkin pie spice in a jar.
Using a milk frother or the whisk attachment on an immersion blender, mix for 1–2 minutes, or until the cream thickens slightly and becomes foamy. You can also use a blender or whisk by hand. Cover and refrigerate the pumpkin cream until ready to use.

Assemble the cold brew

Fill two large glasses with ice. Pour 8 ounces of cold brew into each glass. Divide the pumpkin cream between the two glasses and spoon or pour it over the cold brew. Sprinkle with additional cinnamon or pumpkin pie spice, if desired.

Notes

Use a frother, whisk attachment on the immersion blender, blender, or mix the foam by hand in a mason jar.

Froth the pumpkin cream until slightly thick and foamy; don't over-whip it. You don’t want pumpkin whipped cream

Chill the pumpkin cream before assembling for the best texture.

Adjust the sweetness to taste by adding more or less vanilla syrup.

For a dairy-free version, use plant-based heavy cream or a dairy-free whipping cream.

Storage: For the best quality, store the pumpkin cream separately from the cold brew and ice. Assemble each drink just before serving. Store leftover pumpkin cream in a covered container like a mason jar in the refrigerator for up to 4 days. The mixture may separate slightly as it sits, so stir or froth it again before using.

Use your favorite cold brew coffee, store bought, or Homemade Cold Brew Coffee Recipe:

1 cup coffee grounds medium-coarse consistency
6 cups water

Combine the coffee grounds with cold water in a large pitcher. Cover with a kitchen towel, and let sit overnight (or for 12 hours) in the fridge. Line a fine mesh strainer with a coffee filter or cheesecloth. Place the lined strainer over a large bowl. Slowly, pour the cold brew through the filter to strain out the coffee grounds. It might take a little while to drain. You can help it along by gently swirling the liquid with a spoon. Transfer the cold brew into an airtight container this a mason jar with a tight-fitting lid, and store in the refrigerator.

Nutrition