Pumpkin Cream Cold Brew recipe

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Ingredients

½ cup heavy whipping cream
¼ cup pumpkin puree
3 tablespoons pumpkin pie syrup (such as Torani(R)), or to taste
2 teaspoons pumpkin pie spice
ice
2 tablespoons sugar-free vanilla syrup (such as Torani®)
1 cup cold brew coffee, or as needed

Nutrition Info

222.7 calories
carbohydrate: 5.3 g
cholesterol: 81.5 mg
fat: 22.3 g
fiber: 1.1 g
protein: 1.8 g
saturatedFat: 13.9 g
servingSize: -
sodium: 105.9 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine heavy whipping cream, pumpkin puree, pumpkin pie syrup, and pumpkin spice in a bowl. Whip with a hand mixer until creamy and slightly thickened.

  2. Fill 2 glasses with ice. Add 1 tablespoon vanilla syrup to each glass, fill 2/3 of the way with cold brew coffee, and divide pumpkin cream evenly between both.

Recipe Yield

2 coffees

Recipe Note

Every fall I eagerly await this iced coffee from that famous coffee shop. What I don't like is that it can be pricey. So I decided to make my own pumpkin cream to be able to enjoy it year round.

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