Pumpkin Cream Cold Brew

1 Serving
15 min

I had never tried pumpkin iced coffee until this year. After hearing all the rave, that had to change. I tried three different kinds from three different coffee shops in the last month. Honestly, two of them were not very good. I was disappointed. One was pretty decent, but I knew I could do better. There was so much potential there! So after a couple trial runs, I finally perfected my own pumpkin cream cold brew! It’s got the real pumpkin flavor along with the fall spices we all know and love. It’s sweet, but not too sweet. And it definitely hits the spot!

Make the pumpkin sauce and store in a jar in the fridge.

Mix up the pumpkin cream.

Pour over the cold brew.

Give it a mix and enjoy!

Recipe details

  • 1  Serving
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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Ingredients

For the pumpkin sauce:

  • 1 cup water
  • 1/2 cup brown sugar
  • 1 cup pumpkin purée
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • Pinch of cloves

For the pumpkin cream cold brew:

  • Ice
  • 1 cup cold brew
  • 2 Tbsp heavy cream
  • 1/4 cup milk
  • 1/2 tsp vanilla extract
  • 2 Tbsp pumpkin sauce

Instructions

For the pumpkin sauce:

In a saucepan over medium heat, bring water to a boil.
Stir in the brown sugar until dissolved.
Then add in the pumpkin purée and the spices.
Stir consistently until it comes to a boil.
Let simmer for a few minutes then pour into a jar.
Store in the fridge for a couple weeks.

For the pumpkin cream cold brew:

To assemble, pour cold brew over ice.
In a separate glass, froth together the heavy cream, milk, vanilla, and pumpkin sauce.
Pour over the cold brew and enjoy!

Tips

  • The pumpkin sauce makes 2 cups, which is enough for about 10-15 coffees depending on your preference. You can easily cut the recipe in half if you’d like.
  • If you like your iced coffee extra sweet, add additional creamer of your liking.

Comments

  • Christina Christina on Oct 12, 2021

    Ah, pumpkin season is finally here! Just tried my first PSL and I can't wait to try it better iced

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