Go Back

Pumpkin Cream Cold Brew Coffee

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Soups
Cuisine American
Servings 2 servings
Calories 300 kcal

Ingredients
  

  • For the Cold Brew Coffee:
  • 2 cups cold brew coffee (store-bought or homemade)
  • Ice cubes (as needed)
  • For the Pumpkin Cream:
  • ½ cup heavy cream (or half-and-half for lighter texture)
  • 2 tablespoons milk (any type)
  • 1 ½ tablespoons pumpkin purée
  • 1 tablespoon maple syrup (or to taste)
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon pure vanilla extract
  • A pinch of salt
  • Optional Garnish:
  • Extra pumpkin pie spice or cinnamon for dusting

Instructions
 

  • Step 1: Prepare the Pumpkin Cream : In a mixing bowl or blender, combine heavy cream, milk, pumpkin purée, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt.
  • Step 2: Froth Until Creamy : Whisk or blend until the mixture becomes thick and frothy — about 30–45 seconds. You can use a hand frother, blender, or electric whisk. The texture should be soft and pourable, not stiff like whipped cream.
  • Step 3: Fill Glasses with Coffee : Add ice cubes to two tall glasses and pour in the cold brew coffee, filling each about ¾ of the way.
  • Step 4: Add the Pumpkin Cream : Slowly spoon or pour the pumpkin cream over the coffee. Watch it swirl beautifully into the brew!
  • Step 5: Garnish and Serve : Sprinkle a dash of pumpkin pie spice or cinnamon on top and serve immediately. Stir gently before drinking if you like a balanced flavor throughout.