Pumpkin Cream Cold Brew
This Pumpkin Cream Cold Brew Coffee is a close copy cat of the Starbucks iced coffee recipe, and it's so perfect for fall. Bonus: it's got real pumpkin in it!
Servings: 4 servings
- 8 cups filtered water
- 2 cups ground coffee
- 1/2 cup vanilla syrup (see below)
- 1 cup pumpkin cream (see below)
- Pumpkin spice, for garnishing (see below)
- 1 cup water
- 1 cup sugar
- 1 tbsp vanilla
Pumpkin spice mix
- 1 tbsp cinnamon
- 2 tsp nutmeg
- 2 tsp ginger
- 1 tsp allspice or cloves
- 1 cup milk (can use skim, 2% or whole)
- 1/2 cup whipping cream
- 1/4 cup pumpkin puree
- 2 tsp pumpkin spice mix
Cold brew coffee
Make the cold brew coffee by mixing water and coffee grinds together in a large pitcher. Let sit overnight in the fridge for at least 12 hours (or up to 48 hours if desired).
When ready to serve, slowly pour coffee through cheesecloth that is sitting in a fine mesh sieve into another large pitcher. Make sure you pour slowly and with precision to ensure there are no coffee grounds in the cold brew.
Mix all ingredients together well in a large mixing cup. If you'd like the frothy texture, use an immersion blender or milk frother to mix up ingredients - if choosing this method, be sure to add to your cold brew ASAP!
Pumpkin cream cold brew drink
Add a handful of ice to a large glass or mason jar, then mix in 2 tbsp of vanilla syrup. Top with 2 cups of coffee, then add 1/4 cup of pumpkin cream on top. Before mixing, sprinkle with pumpkin spice mix. Serve and enjoy!
Calories: 193kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 49mg | Potassium: 67mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1460IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg