Pumpkin Cream Cold Brew – Vanilla cold brewed coffee is topped with a homemade pumpkin cream so you can enjoy your Starbucks obsession right at home!
The seasonal cold brews at coffee shops are becoming by go-to drink. They don’t have as a much sugar and the coffee flavor is strong, while also giving me a pep of seasonal flavor. For the fall, Starbucks releases a Pumpkin Cream Cold Brew that blows me away every time. It’s bold, has a yummy creamy consistency, and the pumpkin spice sends a comforting feeling all throughout your body with every sip.
I much prefer making my own coffee at home, not only because it saves me $5, but also because I can control the ingredients a little more. I recreated this Pumpkin Cream Cold Brew without using any artificial pumpkin flavor and with my homemade cold brew. It was completely divine.
Here is my Pumpkin Spice Cold Brew!
What is cold brew coffee?
Cold brew coffee is just a coffee that has been slowly steeping overnight in the refrigerator. The slow steep allows the coffee flavors to be really bold, without going stale like it does in hot coffee that sits for more than an hour.
Some people have fancy cold brew pitchers that help filter out the grounds once the coffee is done but you don’t need that. I just filter out the grounds with a mesh sieve and a coffee filter. It works great!
Making the pumpkin cream
Once the cold brew is made and filtered, it’s time to make the pumpkin cream. This is super simple. All you do is blend all the pumpkin cream ingredients and then keep blending on low to froth up the cream until thick.
The pumpkin cream is added on top of the cold brew coffee over ice and then finished with a little more pumpkin pie spice or cinnamon.
Tips & Tricks
- Vanilla syrup is NOT vanilla extract. I used vanilla syrup, like this one from Torani, for this recipe. It is NOT the same as using vanilla extract so make sure your use a syrup.
- Pumpkin pie spice. If you don’t have pumpkin pie spice, you can use a mixture of those spices. For this recipe, I would use 1/8 teaspoon of cinnamon, a pinch of ginger, and a pinch of nutmeg.
- Heavy cream is important for frothiness. Since I don’t have a milk frother, I used a blender to achieve the right creamy consistency. But in order to make sure it came out thick, I had to add in a little extra fat in the form of heavy cream. So this is my warning to you – don’t skip out of the cream!
Pumpkin Cream Cold Brew
- ⅔ cup coffee grounds
- 3 cups water
- 2 tablespoons vanilla syrup
- pumpkin cream recipe below
- ¼ cup half and half
- 2 tablespoons heavy cream
- 2 tablespoons pumpkin puree
- 2 tablespoons vanilla syrup
- ¼ teaspoon pumpkin pie spice plus a little more to sprinkle on top
- The night before, fill a 4-cup measuring cup with 3 cups of water. Add coffee grounds and stir together. Cover with plastic wrap and refrigerate overnight for at least 12 hours.
- The next morning, strain the coffee through a mesh sieve a few times to remove all the grounds. I even push it through a coffee filter to get all the particles out. Add 2 tablespoons of vanilla syrup to the coffee and refrigerate while we make the pumpkin cream.
- Add pumpkin cream ingredients to a blender and mix on medium to blend together. Then, mix on low to froth up the mixture until thickened. This took me about 1 minute on low speed. If you have a milk frother, that works too!
- Fill two pint glasses with ice up to 2/3 full. Split coffee between both glasses. Top with pumpkin cream. Drink immeditately.