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+ servings

Pumpkin Cream Cold Brew

Prep Time15 minutes
Brew time:12 hours
Total Time12 hours 15 minutes
Servings: 2 drinks

Ingredients

  • cup coffee grounds
  • 3 cups water
  • 2 tablespoons vanilla syrup
  • pumpkin cream recipe below

Pumpkin Cream:

  • 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

Instructions

  • 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.