Homemade Pumpkin Cream Cold Brew
I don’t care what anyone says. September 1 is the first day of fall to me. It’s not my decision—just ask Starbucks.
Speaking of Starbucks, I’ve never really been a pumpkin spice latte person. It’s too sugary and ultimately too heavy to be a hot drink. But, last year, I tried the pumpkin cream cold brew, and I found a new appreciation for the fall-themed menu, especially since it was refreshing enough to enjoy during the early fall heat Nashville experiences every year. The only problem is I prefer it with half the syrup and and an extra shot of espresso to make it less sweet, but that also brings the price up above $6. So, I decided I should figure out how to make it at home.
I found a good recipe from this website to serve as a base for my version, and it works really well. However, I’m trying to avoid dairy and didn’t love that it includes regular sugar. I swapped a few things out and found a recipe that will be my new go-to. Now, it doesn’t froth up the way I wanted it to, but it’s still delicious. Here’s a recipe, adapted from Fox and Briar, to try it out!
Ingredients (Cream):
1 cup coconut cream - If it’s important to you that this be foamy, try the same recipe with whipping cream or half-and-half.
1/2 cup coconut sugar
1 TBSP pumpkin puree
1 tsp pumpkin pie spice
2 tsp vanilla extract
Ingredients (Cold Brew):
1 cup of cold brew - You can make your own, or purchase your favorite. My preference is Chameleon Vanilla Cold Brew.
4 oz pumpkin cream
Directions:
In a medium saucepan, combine coconut cream, sugar, pumpkin puree, and pumpkin spice.
Whisk over medium heat until sugar is dissolved and mixture is steaming. Do not boil. It usually takes about 3 minutes.
Remove the pan from the heat and whisk in the vanilla extract. Strain through a fine mesh strainer and transfer cream to a clean jar with a lid and store it in the fridge.
When you’re ready for your coffee, pour cold brew into a glass filled with ice and top with the pumpkin cream. Try frothing the cream with a milk frother before pouring it in for a little foaminess.
Enjoy on a crisp fall morning, or a muggy August afternoon. No one has to know.
