Inspired by the popular Starbucks drink, this pumpkin cream cold brew is delicious and easy to make right in the comfort of your own home! (PS. It's great hot as well!)
… right in the comfort of your own home. The homes that we have gotten to know oh so well these past few months. If you are anything like me, you’ve shifted from buying clothes to buying more home decor and plants. An example being the leaf garland that is pictured in these photos. Believe it or not, we have faux English ivy wrapped around an LED light over our dining room table and I thought buying these to gradually change the colour of our light was a brilliant idea – obviously something (I don’t know what) has gotten to me.
Anyways, fall is officially here!! And because it’s been quite warm and humid here in Montreal the past couple days I thought venturing into a homemade version of Starbucks’ pumpkin cream cold brew was a great weekend activity.
Why I love Pumpkin Cream Cold Brew
It’s a refreshing COLD foamy taste of fall – but in all honesty, make it warm and you got a good thing too. And let’s just say it is not as calorie-ridden as it’s cousin: miss pumpkin spice latte.
So let’s break a pumpkin cream cold brew down, shall we?!
Coffee. Our favorite coffee shop uses cold brew, but when it comes down to it coffee is coffee and what you have will work – just make sure it’s strong to counter the ice!
Milk. Here’s the stitch – I’m somewhat (not diagnosed) lactose intolerant and therefore made my foam with almond milk and it’s the reason it’s not as frothy as the Starbucks original. When it comes to milk, you do you – but you definitely need it!
Maple Syrup. Gotta love a touch of sweetness!
Pumpkin Puree. Controversial because I’m not sure Starbuck’s version contains any real pumpkin (I don’t think the latte does either), but its addition is definitely welcomed.
Spices. HELLO, pumpkin spice – which I also call a fall spice blend because it is not only good for desserts containing pumpkin!
Vanilla. It marries well with the coffee, adding some depth of flavour.
Sea Salt. You may not trust me on this one, but a pinch of sea salt makes all the difference.
Recipe Notes
Cold coffee. Cold coffee works best in this recipe but it really doesn’t matter how you get it besides it needing to be strong to compensate for added ice. I usually make french press coffee, sip a cup hot and pour off the rest to cool off.
The type of milk matters for foaminess. All milk will work in this recipe, but cow’s milk definitely has superior foam capabilities if you’re looking to wow.
How to achieve THE FOAM. Let me start off by saying this drink is delicious even if you can’t achieve a good foam. Yet, I’d suggest using a Nespresso Aeroccino on the cold setting or a handheld frother.
Use your favorite sweetener. I like maple syrup, you may like stevia and that’s ok – use what you like and the quantity you like!
You don’t necessarily need to add pumpkin. Pumpkin cream cold brew can easily be a fall spice cold foam brew with no mention of pumpkin and it would still be delicious. Please don’t open a huge can of pumpkin for only a teaspoon of pumpkin unless you’re planning to make something else (may I suggest pumpkin spice biscotti?).
And just to mention it at least once more… IT IS AWESOME HOT AS WELL!
Hope you enjoy!
PUMPKIN CREAM COLD BREW
Inspired by the popular Starbucks drink, this pumpkin cream cold brew is delicious and easy to make right in the comfort of your own home! (PS. It's great hot as well!)
INGREDIENTS
- Ice
- 1 cup cold strong coffee (brewing is your method of choice)
- 1/2 cup milk
- 1/2 tsp maple syrup
- 1 tsp pumpkin puree
- 1/4 tsp fall spice blend
- 1/2 tsp vanilla extract
- Pinch of sea salt
INSTRUCTIONS
-
Make your preferred coffee making sure it is strong because it will be diluted with ice and pumpkin cream. You can also sweeten the coffee if like!
-
Combine milk, maple syrup, pumpkin, spice, vanilla and a pinch of sea salt into the frother or into a pitcher. Foam on the cold setting (for aeroccino users) until the milk is nice and foamy.
-
Fill a serving glass with ice, pour in the cold coffee, and then either spoon the foam over top to keep the coffee black, or pour in the milk for a milker brew. Sprinkle some more spice if desired and drink up!
RECIPE NOTES
Cold coffee. Cold coffee works best in this recipe but it really doesn't matter how you get it besides it needing to be strong to compensate for added ice. I usually make french press coffee, sip a cup hot and pour off the rest to cool off.
The type of milk matters for foaminess. All milk will work in this recipe, but cow's milk definitely has superior foam capabilities if you're looking to wow.
How to achieve THE FOAM. Let me start off by saying this drink is delicious even if you can't achieve a good foam. Yet, I'd suggest using a Nespresso Aeroccino on the cold setting or a handheld frother.
Use your favorite sweetener. I like maple syrup, you may like stevia and that's ok - use what you like and the quantity you like!
You don't necessarily need to add pumpkin. Pumpkin cream cold brew can easily be a fall spice cold foam brew with no mention of pumpkin and it would still be delicious. Please don't open a huge can of pumpkin for only a teaspoon of pumpkin unless you're planning to make something else (may I suggest pumpkin spice biscotti?).
And just to mention it at least once more... IT IS AWESOME HOT AS WELL!
Did you make this recipe?
Please let me know! Tag @thebeaderchef on Instagram and tag it #thebeaderchef
Tools I Used for Pumpkin Cream Cold Brew
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