Let’s Chat Pumpkin Cream Cold Brew (No Coffee Shop Line Required!)
I’ve gotta admit, I stumbled on this accidentally—years ago, after a rough morning when my brain felt like mashed sweet potato, I decided to skip the café line and plonked around in my kitchen to clone that Pumpkin Cream Cold Brew everyone obsesses about (you know the one, and honestly who has time for 34 people ahead of you at 8am? Not me!). It started as a ‘let’s see what happens’ adventure… Now, it’s how I trick myself into thinking I’m treating myself and saving a fistful of dollars—I mean, not to be dramatic, but it’s basically a seasonal win!
Why I Keep Making This (Yeah, It’s That Good)
I make this when I’m craving something cozy but don’t want another heavy pumpkin latte (plus, cold coffee in fall just feels weirdly rebellious). My family goes slightly bonkers for that creamy pumpkin topping—my youngest calls it “fancy cloud foam”—and, little secret, I also just love swirling it in and watching the layers do their messy little dance. Oh, there was a spell when I tried to get away with store pumpkin spice… wasn’t bad exactly, but it always tasted a bit like a candle (pro tip: real pumpkin makes all the difference, even if it’s the stuff in the can!).
What Goes In—& Some Swaps I’ve Tried
- 1 cup strong cold brew coffee (sometimes use leftover regular coffee when I forget to plan, shhh…it’s fine)
- 2 tablespoons heavy cream—or half-and-half if that’s all that’s lurking in the fridge; honestly, I’ve even tried coconut cream and it’s not half bad
- 2 tablespoons milk of your choice (my friend swears by oat milk; I’m more of a just-use-what-I’ve-got gal)
- 2 teaspoons pumpkin puree (I use the canned one—my gran used to roast her own but who has time?)
- 1-2 teaspoons maple syrup or brown sugar (or toss the sweetener out entirely if you’re feeling bold)
- 1/4 teaspoon pumpkin pie spice (if you only have cinnamon and nutmeg, mix a big pinch of both—works fine)
- Ice (I use a fistful, but if you like it super chilled, fill up the glass to the brim)
- Pinch of salt (sounds odd, but trust me—it wakes up the pumpkin flavor)
How I Throw It Together (Nothing Fussy Here)
- Start with the cold brew! Pour it over a glass of ice. On lazy days I just use the batch in the fridge; no one’s judging.
- In a separate bowl or, honestly, a big-ish mug, combine your heavy cream, milk, pumpkin puree, maple syrup, pumpkin spice, and salt. Give it a really good whisk—sometimes I just zap it with a milk frother or, in desperation, shake it like crazy in a jar with a lid. It’ll get foamy… well, eventually (this is where I usually sneak a spoonful; quality control!).
- Here’s the fun part: Slowly pour that pumpkin cream over your iced cold brew. There’s a fancy technique but I always end up with a big, fluffy cloud on top and drips down the sides. So worth it. If you’re the patient type, let it settle for a second and admire the creaming swirling through the coffee—if not, give it a stir, sip, and move on with your day.
A Few Things I Wish I’d Known Sooner
- The first time I tried this with fat-free milk (don’t judge), it looked sad and separated. Just, don’t.
- If your spice clumps, sift it in next time; I once ended up with a weird spicy blob (not recommended).
- And actually, full-fat coconut milk makes a dreamy dairy-free version. Took me ages to figure that out!
If You’re Feeling Adventurous: Variations I’ve Tested
- Swap the pumpkin spice for chai spice—gives it a nice twist. My older brother thinks it tastes like Thanksgiving dessert in a cup.
- I once tried doubling the maple syrup, thinking sweeter = better. Nope, tasted like pumpkin pancake syrup. Wouldn’t repeat.
- And if you’re more into chocolate, a little cocoa in the cream works surprisingly well (not traditional, but I liked it!).
Gear You’d Ideally Want (But, Y’know…)
- Milk frother is fab but I’ve used a regular balloon whisk, a tightly closed jam jar (lots of muscle for that one), and even a fork when nothing else was handy—everything works, it’s just sweatier.
How to Store…Eh, If You Ever Have Leftovers
Supposedly, the pumpkin cream stays fresh in the fridge for a couple days in a sealed jar, but honestly, in my house it never lasts more than a day. Coffee disappears faster than chocolate cake around here!
How I Serve This at Home
- Pile on extra cream for special days (or just Wednesdays)
- Dust a bit more pumpkin spice on top (kids say it looks fancy, I say it’s just for aroma)
- If I’m really feeling posh, I’ll pop in a cinnamon stick—but that’s rare, tbh
Heads Up: Things I’ve Messed Up (So You Don’t Have To)
- Don’t skip chilling your coffee. I once tried pouring the pumpkin cream on hot coffee. Let’s just say, weird things happened.
- Don’t rush the whisking—if it’s not frothy, it’ll just sink like a stone. Trust me, I was impatient once and regretted it.
FAQ—The Random Questions I Get Most
- Can I make the pumpkin cream ahead? Absolutely, but it deflates a bit overnight; just give it a good shake or a quick whiz the next day.
- Is canned pumpkin really okay? Yes—honestly, who is roasting and pureeing pumpkins all morning? The canned stuff works perfectly.
- I don’t have a milk frother, what now? You and me both! Honestly, a whisk or that clean, lidded jam jar will get you close enough.
- Do I need the pinch of salt? You don’t, but it makes the flavors pop. Try it once. Or skip it. (No judgment from me!)
- Can this be made vegan? Oh, for sure—just use coconut or almond milk/cream, like I ramble above. Turns out dreamy!
Oh, and, totally random sidebar: once I tried making this with ‘pumpkin pie filling’ instead of puree and the result was (let’s put it diplomatically) a sticky mess. If the can says pie filling, save it for actual pies—not for coffee!
Whether you’re here to save a little money, avoid the coffee shop crowd, or just need an excuse to use up that random can of pumpkin hiding in the pantry, this Pumpkin Cream Cold Brew might just be your new fall (or summer?) obsession. Happy sipping—cheers!
Ingredients
- 2 cups cold brew coffee
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Ice cubes
Instructions
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1In a mixing bowl, combine heavy cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract.
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2Whisk or froth the mixture until it becomes light, thick, and foamy.
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3Fill two glasses with ice cubes and pour cold brew coffee over the ice, dividing evenly.
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4Top each glass with a generous layer of the pumpkin cream foam.
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5Optionally, sprinkle a bit of pumpkin pie spice on top before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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