Best Homemade Pumpkin Cream Cold Brew Recipe
Skip the coffee shop line and make this quick, easy, and delicious pumpkin cream cold brew at home. With simple ingredients and a clever shaking trick, you’ll have a silky, spiced fall drink in minutes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 1/2 cup heavy cream
- 2 tablespoons pumpkin puree (not pumpkin pie filling)
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 1 pinch salt
- 1 cup cold brew coffee
- Ice cubes
- 1 tablespoon vanilla syrup or simple syrup (optional)
Instructions
- In a small bowl, combine 2 tablespoons pumpkin puree, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, 1/4 teaspoon pumpkin pie spice, and a pinch of salt. Stir until smooth.
- Pour 1/2 cup heavy cream into the bowl with the pumpkin mixture. Stir gently to combine.
- Pour the cream mixture into a jar with a tight-fitting lid. Shake vigorously for 45 seconds to 1 minute until thick and foamy.
- Fill a tall glass with ice cubes. Pour 1 cup cold brew coffee over the ice, leaving about an inch of space at the top.
- Gently pour the pumpkin cream over the back of a spoon held just above the coffee to create a layered effect.
- Serve immediately. Stir if desired, or sip through the cream layer.
Notes
For dairy-free, use full-fat coconut cream (chilled, solid part only). The pumpkin cream keeps in the fridge for up to 3 days; shake before using. If cream sinks, shake longer next time. Don’t skip the salt—it balances sweetness.
Nutrition
- Serving Size: 1 drink (16 ounces)
- Calories: 265
- Sugar: 10
- Sodium: 50
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: pumpkin cream cold brew, Starbucks copycat, fall coffee drink, homemade cold brew, pumpkin spice