Pumpkin Cream Cold Brew

This Pumpkin Cream Cold Brew is the perfect way to kick off your favorite fall flavor.  It tastes like the one from Starbucks and you can make your own cold brew or buy it already made for a quick and easy pumpkin fix.

Nothing says fall like the introduction of pumpkin flavors at your local coffee shops.  Save money by making some of your favorite drinks at home.  I love to make Crockpot Pumpkin Spice Hot Chocolate every year for my kids to enjoy after going trick-or-treating.  You can also enjoy an adult, Spiked Pumpkin Latte.

Making your own Cold Brew Coffee is so simple, but you can also buy it at the store.  This one has great reviews and will make this recipe quick and easy.  Just skip to the Pumpkin Cream part of the recipe and you can have instantaneous pumpkin delight at your fingertips.

Making Cold Brew Coffee

You don’t need a special coffee maker to make your own cold brew coffee.  I bought this glass pitcher and it worked perfectly.  Just ensure that you give yourself at least 12 hours for the coffee to steep before enjoying.

Ingredients Needed

• Coarse Ground Coffee Beans – Just use your favorite brand of coffee.  Ensure that you are using coarse ground coffee beans so that you are able to filter out more of the sediment utilizing a coffee filter or cheese cloth.  No one enjoys floaties of any kind!
• Water – Filtered water will always taste better and should be used if available.

Directions

• This recipe will make around 8 C. of Cold Brew; start with any ratio of 1 part coffee beans to 4 parts water to yield the desired amount.
• To a glass pitcher with a lid, add 1 C. of coarsely ground coffee beans to 4 C. of water.
• Lightly stir and allow it to steep in the refrigerator for around 16 hours.  Do not let it sit for longer than 24 hours to avoid a bitter taste. 
• Filter out the grounds using a fine mesh strainer with a coffee filter or cheese cloth over the top.  Repeat the process of filtering out the grounds twice for best results.
• Add an additional 4 C. of water to the filtered coffee mixture.  Stir and keep covered in the refrigerator for up to 1 week.

Making Pumpkin Cream

This Pumpkin Cream has the perfect amount of sweet, creamy goodness.  I tried several different variations and found that brown sugar is the best form of sweetener to accompany the pumpkin flavor.  

Ingredients Needed

• Heavy Whipping Cream – 1 C. of Heavy Whipping Cream is used for the ultimate creamy texture.  You could substitute with Half & Half for a healthier variation.
• Canned Pure Pumpkin – 2 1/2 tbsp. of Pure Pumpkin gets added for just the right amount of flavor.  Just be sure that you are using the can of pure pumpkin and not pumpkin pie mix.
• Dark Brown Sugar – 2 1/2 tbsp. of Dark Brown Sugar adds the perfect bit of sweetness.  You could also substitute with a preferred sugar substitute such as Agave Nectar, honey or Monk Fruit.
• Pumpkin Pie Spice – 1/2 tsp. of Pumpkin Pie Spice is used.  You can make your own recipe here.
• Vanilla – 1/2 tsp. of vanilla for extra flavor and sweetness.

Directions

• To a glass mason jar or small pitcher; add the Heavy Whipping Cream, Pure Pumpkin, Brown Sugar, Pumpkin Pie Spice and Vanilla.
• Seal the mason jar and shake vigorously until thickened or use a hand-held milk frother such as this one.
• Serve immediately for best results.

More to Love

If you love this Pumpkin Cream Cold Brew, try some of my favorite fall cocktails such as this Pumpkin White Russian.  A pitcher of Fireball Apple Cider Sangria is the perfect cocktail for fall entertaining.  Visit my Cocktail Page for more bevy inspiration.

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Pumpkin Cream Cold Brew

Prep Time

5 mins

 

Course: Beverages

Cuisine: American

Keyword: Pumpkin Cream Cold Brew, How to make Pumpkin Cream Cold Brew, Starbucks Pumpkin Cream Cold Brew Recipe, How to make Cold Brew Coffee

Author: Holly

Ingredients

• 1 C. Heavy Whipping Cream
• 2 1/2 tbsp. Pure Pumpkin (canned)
• 2 1/2 tbsp. Dark Brown Sugar
• 1/2 tsp. Vanilla Extract
• 1/2 tsp. Pumpkin Pie Spice + extra for topping
• 2 tbsp. Vanilla Syrup (optional)

Cold Brew Coffee

• 1 c. Coarse Ground Coffee
• 4 c. Water

Instructions

1. This recipe will make around 8 C. of Cold Brew; start with any ratio of 1 part coffee beans to 4 parts water to yield the desired amount.  Repeat the process of filtering out the grounds twice for best results.

2. To a glass pitcher with a lid, add 1 C. of coarsely ground coffee beans to 4 C. of water.

3. Lightly stir and allow it to steep in the refrigerator for around 16 hours.  Do not let it sit for longer than 24 hours to avoid a bitter taste.

4. Filter out the grounds using a fine mesh strainer with a coffee filter or cheese cloth over the top. 

5. Add an additional 4 C. of water to the filtered coffee mixture.  Stir and keep covered in the refrigerator for up to 1 week.

Pumpkin Cream Cold Brew

1. To a pint size mason jar or small pitcher; add Heavy Whipping Cream, Pumpkin, Brown Sugar, Vanilla Extract and pumpkin pie spice.

2. Seal the jar and shake vigorously until thickened or use a hand-held milk frother.

3. Fill a glass with ice, add cold brew, vanilla syrup (optional), and top with desired amount of Pumpkin Cream. Sprinkle top with Pumpkin Pie Spice.