Pumpkin Cream Cold Brew Recipe
If you love the Pumpkin Cream Cold Brew from Starbucks, you're going to love this easy and affordable copycat recipe you can at home. You need a few simple ingredients and can make a batch once that will last a few days.
Servings: 2 cold brews
Equipment
Ingredients
- 1 cup full fat coconut cream or heavy cream (chill coconut milk 2 hours, we're only using the cream on top)
- 2 tablespoons pumpkin puree
- 2 tablespoons powdered sugar or monkfruit/truvia powdered sugar use more if you want it sweeter
- 3/4 teaspoon pumpkin pie spice plus more for dusting
- 1 teaspoon vanilla
- 1 tablespoons almond milk plus more if needed
- 20 ounces store bought or homemade cold brew coffee
- Optional: vanilla extract and sweetener for cold brew *see notes
Instructions
- Add the coconut cream, pumpkin pure, your sweetener of choice, pumpkin pie spice, vanilla and almond milk to a blender. Blend on high for about 30 seconds, until it's smooth and creamy. Add more almond milk a tablespoon at a time if it's too thick. Taste the mixture and add more sweetener if you want to.
- Pour the cold brew over a cup of ice. Add any additional sweetener you want to the coffee like vanilla syrup, maple syrup or a simple syrup.
- Top the iced coffee with the prepared pumpkin cream and dust extra pumpkin pie spice on top.
Video
Notes
Storage instructions: store in an air tight container in the fridge for up to 3 days. Mix gently with a spoon before serving.
Cold brew sweeteners:
- Sugar free or regular vanilla syrup
- Liquid stevia
- Pure maple syrup
- Simple syrup: dissolve granulated sugar in boiling water on the stove.
Nutrition
Serving: 1g | Calories: 230kcal | Carbohydrates: 5g | Protein: 2.5g | Fat: 24.2g | Sodium: 16mg | Fiber: 0.5g | Sugar: 0.8g