It’s Pumpkin Cream Cold Brew season! Before you drop what you’re doing and jump in the car — I’m here to help you ditch the drive-thru and enjoy the best coffee right in your own kitchen. Today I have a super simple pumpkin cream recipe for you to top your favorite cold brew off with, let’s get into it…
Ingredients
- 1/2 cup of Sweet Cream or Heavy Whipping Cream (see notes)
- 1 heaping TBS of pumpkin puree
- 1 tsp sweetener (brown sugar or maple syrup work great here)
- 1 tsp vanilla extract
Ingredient notes: Sweet Cream works great if you don’t have any whipping cream, but whipping cream does create a thicker finished product that sits on top of your iced coffee just a little bit better! Also, depending on how sweet you like your coffee you can increase or decrease the sweetener here. If you prefer sweeter, I’d go with brown sugar and even add a bit more if you’re not using sweet cream. If you prefer less sweet, I’d do maple syrup and even cut it back a bit. As I always say – coffee is an individual thing so use this as a guide to create what’s perfect for YOU!
Instructions:
- Add cream to a bowl, top with remaining ingredients and use a frother or whisk blender to blend until thick and creamy.
-OR-
- Add all ingredients to a blender and blend until thick and fluffy!
Top your cold brew off with the most delicious pumpkin cream and enjoy! The remaining pumpkin cream can be stored in the fridge in a tightly sealed container. If you’re new to cold brewing, we love using the Toddy Cold Brewing system, it’s simple and you can brew an entire bag of cold brew with just that and 7 cups of water. The finished product is a deliciously smooth cold brewed coffee concentrate you can store in the fridge and sip on all week long!
If you give this a try, let me know what you think!
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