Pumpkin Cream Cold Brew

Ingredients

• 3 cup full fat coconut cream or heavy cream (chill coconut milk 2 hours, we’re only using the cream on top)
• 6 tablespoons pumpkin puree
• 6 tablespoons powdered sugar or monkfruit/truvia powdered sugar use more if you want it sweeter
• 2.25 teaspoon pumpkin pie spice plus more for dusting
• 3 teaspoon vanilla
• 3 tablespoons almond milk plus more if needed
• 60 ounces store bought or homemade cold brew coffee
• Optional: vanilla extract and sweetener for cold brew *see notes

Recommended Equipment

• High Speed Blender

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.

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.

INGREDIENT NOTES

1. Coconut cream or heavy cream: you can use a full fat can of coconut milk or buy coconut cream separately. You’ll chill the can to separate the coconut milk/water from the cream and only use the cream part! You can find this in either the baking aisle or the ethnic foods aisle (i.e Asian cuisine). The Starbucks version uses heavy whipping cream so use that if you aren’t dairy-free.
2. Real pumpkin puree: this is not pumpkin pie filling, it’s just plain 100% pumpkin!
3. Sweetener: I used powdered Truvia sugar, but maple syrup would be great too.
4. Pumpkin pie spice: this is what gives the drink so much pumpkin flavor! Adjust more or less based on your taste.
5. Vanilla extract: get a good pure vanilla for this because it really makes a difference!
6. Milk: this helps thin out the coconut cream and makes it super smooth. We used almond milk.
7. Cold brew: you can use your favorite store bought or homemade cold brew or iced coffee.
8. Optional coffee flavor: feel free to add sweetener to your actual cold brew before making the cream! I like to add a vanilla syrup or even just some maple syrup to sweeten it a bit.

HOW TO MAKE PUMPKIN CREAM COLD BREW

1. Prepare the cold brew: You can use a store bought cold brew or brew a really strong batch of coffee at home and chill it in the fridge. Feel free to add a sugar free vanilla syrup, regular vanilla syrup or maple syrup to your coffee to sweeten it.
2. Blend the pumpkin cream: Next, add all of the pumpkin cream ingredients to the blender and blend on high for about 30 seconds until it’s completely smooth.
3. Serve: pour the cold brew in a glass over ice then top it with a generous serving of pumpkin cream. Top with a dusting of extra pumpkin pie spice.

HOW TO MAKE COLD BREW COFFEE

The base of this drink is coffee after all, so you want to start with a quality cold brew for the most delicious drink. It’s super simple to make at home, you just need a day or two in advance. Make a batch of cold brew over the weekend and keep it in your fridge for the week.

1. Grind your coffee beans on the most coarse setting.
2. Combine the coffee grounds in a large jar (like a mason jar) with water.
3. Cover and let the coffee steep for about 18 hours at room temp or in the fridge.
4. Strain the coffee through a cheesecloth or fine mesh strainer into a clean jar.

If you’re in a pinch with time and can’t make cold brew: brew a very strong pot of hot coffee and let it cool slightly, then add ice cubes.