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- 1 cup cold brew coffee - 1/4 cup pumpkin puree (canned or fresh) - 1/2 cup heavy cream - 2 tablespoons maple syrup (adjust to taste) - 1 teaspoon vanilla extract - 1/2 teaspoon pumpkin pie spice - Whipped cream for topping - Ground cinnamon for garnish In this recipe, cold brew coffee serves as the base. It gives a smooth, rich flavor. You can use either canned or fresh pumpkin puree for that lovely fall taste. Heavy cream adds a nice creaminess. For sweeteners and flavorings, maple syrup adds a touch of sweetness. You can adjust the amount to fit your taste. Vanilla extract boosts the flavor, while pumpkin pie spice brings in those warm, cozy notes. If you want to make it extra special, consider adding whipped cream on top. A sprinkle of ground cinnamon makes the drink festive and appealing. Each ingredient plays a role in making this drink a delicious treat. Start by whisking together the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Use a medium bowl for this. Whisk until everything is smooth and well mixed. You want a thick consistency, like a creamy sauce. If it feels too thick, you can add a splash of cream to loosen it. Next, pour the cold brew coffee into a large bowl. Slowly stir in the pumpkin mixture. Use a gentle hand so you don’t splash. Mix until the pumpkin and coffee are fully incorporated. This will create a rich and flavorful base for your drink. In a clean bowl, beat the heavy cream with a hand mixer or whisk. Whip until soft peaks form. This means the cream should hold a shape but still be soft. Take a tablespoon of the pumpkin coffee mixture and fold it into the whipped cream. This lightens the cream. Then, gently fold the whipped cream back into the pumpkin coffee mix until well combined. This step adds a light, fluffy texture. Now it’s time to pour! Fill tall glasses with ice and pour the pumpkin cream cold brew over it. Aim to fill each glass about two-thirds full. If you like, add a dollop of whipped cream on top. For garnish, sprinkle ground cinnamon for a warm touch. Enjoy your refreshing drink! - Alternatives for heavy cream: If you want a lighter option, use coconut cream or Greek yogurt. They still give a rich taste without the extra calories. - Sugar-free options for maple syrup: For a sugar-free choice, try monk fruit sweetener or sugar-free maple syrup. These swaps keep the flavor with fewer carbs. - Tips for selecting quality cold brew: Look for cold brew made from 100% Arabica beans. This type has a smooth flavor that blends well with pumpkin. - Adjusting sweetness to personal taste: Start with the recommended two tablespoons of maple syrup. Taste your mix and add more if you like it sweeter. - Serving in different glassware: Use tall glasses for a fancy look. Clear glass shows off the pretty layers of cream and coffee. - Garnishing creatively: Top with whipped cream and a sprinkle of cinnamon. You can also add a cinnamon stick for extra flair. {{image_2}} You can enjoy a dairy-free version of the pumpkin cream cold brew. Start by using non-dairy creamers. Almond or oat milk works well. These creamers add a nice flavor without the dairy. For the pumpkin puree, try using coconut cream. It gives a rich taste and texture. Get creative by adding spice extracts to your drink. A hint of almond or hazelnut extract can enhance the flavor. You can also experiment with different syrups. Try caramel or vanilla syrup for a sweet twist. Each addition can bring a new taste to your cold brew. If you don’t have cold brew, don’t worry! You can use regular coffee or espresso. Just make sure to cool it down before mixing. Iced coffee is another great option. Adjust the coffee strength to your liking. A stronger brew works best for this recipe. To keep your pumpkin cream cold brew fresh, store it in the fridge. Use an airtight container to avoid the coffee absorbing smells from other foods. This method helps maintain its taste and quality. For the best flavor, drink it within two to three days. After this time, the pumpkin puree may change the drink's texture. If it looks or smells off, it’s best to toss it. If you want to warm up your cold brew, use a microwave or a stovetop. Heat it gently, and avoid boiling it. This keeps the texture creamy and smooth. When using the microwave, warm it in short bursts. Stir in between to ensure even heating. If you use the stovetop, heat it on low, stirring continuously. This method helps prevent any curdling of the cream. Enjoy your drink warm and flavorful! To make this recipe vegan, swap heavy cream with coconut cream or almond milk. Use agave syrup instead of maple syrup. These changes keep the taste great while fitting a vegan diet. Yes, you can use instant coffee! Mix one tablespoon of instant coffee with one cup of hot water to make a quick coffee. Let it cool down before mixing with the pumpkin blend. The taste will differ slightly, but it will still be delicious. You can get creative with spices! Try adding nutmeg for warmth or ginger for a kick. A pinch of allspice can also work well. Experiment and find your favorite mix to enhance the flavor profile. This blog post covered how to make pumpkin cream cold brew. We discussed key ingredients like cold brew coffee and heavy cream. We also shared tips for perfecting flavor and presentation. Remember, you can customize the recipe to suit your taste. Use this guide to impress friends or enjoy a tasty treat at home. Experiment with different flavors and toppings to make it your own. Enjoy your delicious creation!

Pumpkin Cream Cold Brew Copycat

Indulge in a delicious fall favorite with this Pumpkin Spice Cream Dream! This creamy cold brew recipe combines rich coffee with pumpkin puree, maple syrup, and a touch of pumpkin pie spice for the ultimate autumn treat. Perfect for cozy mornings or afternoon pick-me-ups, it's easy to make in just 10 minutes. Click through to explore this delightful recipe and bring the flavors of fall to your cup!
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Ingredients
  

1 cup cold brew coffee

1/4 cup pumpkin puree (canned or fresh)

1/2 cup heavy cream

2 tablespoons maple syrup (adjust to taste)

1 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

Whipped cream for topping (optional)

Ground cinnamon for garnish

Instructions
 

In a medium bowl, whisk together the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice until smooth and well combined.

    In a separate large mixing bowl, pour the cold brew coffee. Gently stir in the pumpkin mixture until fully incorporated.

      In a clean bowl, whip the heavy cream using a hand mixer or whisk until soft peaks form. Carefully fold in a tablespoon of the pumpkin coffee mixture into the whipped cream to lighten it, and then gently fold the whipped cream back into the pumpkin coffee mixture until well combined.

        Pour the pumpkin cream cold brew into tall glasses over ice, filling each glass to about two-thirds full.

          Top with a dollop of whipped cream, if desired, and sprinkle ground cinnamon on top for garnish.

            Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 2