Pumpkin Cream Cold Brew needs to be your fall drink! This delicious coffee drink is so much better than what you can buy.
One of my amazing employees, my right hand-woman really, mentioned to me recently how during her maternity leave last fall she lived on homemade Pumpkin Cream Cold Brew. She gently hinted that maybe I could whip up a homemade version to fill this craving.
Let me just say this. There is a reason she is my right-hand woman. She has amazing taste.
This delicious Pumpkin Cream Cold Brew is the perfect fall drink. Made with all homemade ingredients, from the cold brew to the pumpkin spice syrup to the pumpkin cold foam on top, this ticks every box. You won’t regret whipping these up at home.
Pumpkin Cream Cold Foam Ingredients
Pumpkin spice cold foam comes together with six simple ingredients. Be sure to scroll to the recipe card at the bottom of the post for the full recipe, including all ingredients and their measurements.
- Cold brew coffee: You can make your own or use store-bought cold brew.
- Heavy cream: The thick creaminess is necessary for the foam. You could also use half and half, but milk will not work. Only heavy cream will stiffen and give us the thick, creamy texture we want for the foam.
- Pumpkin puree: This is not the same as pumpkin pie filling, which has added sugar; use pure pumpkin puree that’s only ingredient is pumpkin. You can buy a can at your grocery store, or make it at home: Pumpkin Puree.
- Vanilla syrup: Sweetens the coffee and balances the flavors of the cold foam. You could also use maple syrup to add some sweetness.
- Pumpkin spice: Real pumpkin adds texture and the perfect pumpkin flavor to the sweet cold foam. You can find this blend of spices, including cinnamon, nutmeg, cloves, and ginger, in the spice aisle of your grocery store, or make your own pumpkin pie spice.
- Vanilla extract: Adds another flavor profile to the sweet cream cold foam.
How to Make Pumpkin Cream Cold Brew
Here is a brief overview of how this delicious fall pumpkin cream cold brew comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Fill a glass with ice and cold brew coffee. Leave at least an inch of room at the top of the glass. See how to make your own cold brew below or use store-bought cold brew coffee.
- Make the cold foam. Use a milk frother to whip together the heavy cream, pumpkin puree, vanilla, pumpkin pie spice, and vanilla extract until it gets fluffy and doubles in size.
- Put it all together. Spoon the pumpkin spice cold foam into your glass on top of your coffee. Top with a sprinkle of pumpkin spice seasoning. Enjoy immediately.
Making Cold Brew
Cold brew is coffee that is steeped in cold water for 24 hours. While normal coffee involves hot water being poured over grounds, in cold brew the length of time it steeps allows for a perfect cold coffee.
After steeping for 24 hours, use a cheesecloth to strain the coffee grounds. Then the coffee is ready to be combined with syrups and foam like we are doing here. If you want a step-by-step tutorial on making cold brew, you can find that here: Cold Brew Coffee.
Tips and Variations
- Change up the syrup: The syrup that we add to the cold brew before topping with cold foam is easy to buy. But you could also use homemade simple syrup. Additionally, you could try a different flavor. I love using a brown sugar syrup.
- Layer in the pumpkin spice flavoring: Combine pumpkin spice seasoning with your coffee grounds when making your cold brew for pumpkin spice-flavored coffee.
- Switch up the coffee: You can also serve this cold foam over an iced Americano, or espresso combined with water.
Storing Leftovers
Leftover cold foam can be stored in the refrigerator for up to five days. Each time you go to use it, you will want to froth it again before using it. As with all leftovers, use your best discretion.
If you make this pumpkin cold brew recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
Pumpkin Cream Cold Brew
Ingredients
- 24 ounces cold brew coffee see note 1
- 1/4 cup vanilla syrup
- 1/2 cup heavy cream
- 2 tablespoons pumpkin puree see note 2
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon vanilla extract
Instructions
- Fill a tall glass with ice (this recipe is enough for 4 servings). Add in 6 ounces cold brew coffee. Add a tablespoon of vanilla syrup.24 ounces cold brew coffee, 1/4 cup vanilla syrup
- In a small jar or a glass mixing cup, combine the heavy cream, pumpkin, pumpkin spice, and vanilla. Froth together with a frother until it doubles in quantity, about one minute.1/2 cup heavy cream, 2 tablespoons pumpkin puree, 1/2 teaspoon pumpkin spice, 1/2 teaspoon vanilla extract
- Spoon the cold foam over the cold brew and mix together to enjoy. Store any. leftovers in an airtight container in the refrigerator for up to five days. Before using leftover foam, give it another froth.
Notes
- Cold Brew Coffee is coffee that has been steeped in cold water for 24 hours. It is easy to make at home but you can also use store-bought cold brew.
- You can buy a can of pumpkin puree or make your own. You can store pumpkin puree in an airtight container in the refrigerator for up to one week.
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