Ingredients
Equipment
Method
- To create the pumpkin cream, combine the heavy cream (or half and half), maple syrup, pumpkin puree, and pumpkin pie spice inside a jar or a spouted measuring cup. Use a frother or an electric whisk to blend the mixture until it becomes thick and develops a foamy texture.
- Fill a tall glass, roughly 12 to 16 ounces in size, completely with ice cubes. Pour the cold brewed coffee into the glass, ensuring you leave enough room at the top for the cream. Gently add some of the pumpkin cream mixture on top of the coffee. Use a long stirrer or a straw to mix the drink together.
Notes
- For storage, keep the pumpkin cream in a sealed container inside the refrigerator. It will stay fresh for 5 to 7 days. Store it separately from the cold brew coffee and only combine them right before you serve the drink.
- Freezing the pumpkin cream is not recommended, as it will separate and lose its foamy, airy consistency. However, you can freeze the cold brew. Storing cold brew in ice cube trays works well because the cubes will not dilute your drink as they melt. These coffee ice cubes will keep in the freezer for up to 3 months. The nutrition information provided is calculated using half and half.