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–+ servings
two glasses of iced pumpkin cream cold brew with decorative pumpkins, green leaves, cinnamon sticks and a gold and black spoon on white background
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Pumpkin Cream Cold Brew

Susannah Brinkley Henry
Pumpkin Cream Cold Brew is the perfect fall pick-me-up. It's easy to make from scratch with real pumpkin, spices and homemade cold brew.
Course Non-Alcoholic Drink
Cuisine American
Prep Time 15 minutes
Additional Time 12 hours
Total Time 12 hours 15 minutes
Servings 1 drink
Calories 272kcal
Author Susannah Brinkley Henry

Ingredients

For Cold Brew

  • 1 cup ground coffee
  • 2 quarts cold water

For Pumpkin Cold Foam

Pumpkin Cream Cold Brew

  • 10 ounces cold brew coffee
  • ½ ounce simple syrup to taste
  • ¼ to ½ cup pumpkin cold foam to taste

Instructions

Cold Brew Coffee

  • Add grounds to a jar. Top with water. Refrigerate for 12-24 hours.
  • Strain out coffee grounds and enjoy as cold coffee.
  • Store in the refrigerator for up to 1 week.

Pumpkin Cold Foam

  • Add whipping cream, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract to a medium measuring cup or small mixing bowl.
  • Using a milk frother or hand mixer, whip the cream until all ingredients are combined and the mixture has thickened. It does not need to be as stiff as whipped cream.
  • Store in an airtight, food-safe container for up to 3 days. You make need to re-whip it if it settles.

Pumpkin Cream Cold Brew

  • Add ice to a 12-ounce glass. Top with cold brew coffee.
  • Stir in simple syrup to sweeten, if desired.
  • Spoon pumpkin cold foam over top.

Nutrition

Serving: 10.5ounces | Calories: 272kcal | Carbohydrates: 19g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 32mg | Potassium: 232mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 2043IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
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