Cream Cold Brew Coffee, Pumpkin Style

Pumpkin Cream Cold Brew Coffee is the reliable end of summer, beginning of fall beverage! Cold brew coffee topped with a frothy, naturally sweetened, pumpkin spiced, pumpkin cold foam.

Pumpkin Cream Cold Brew Coffee is all the rage right now.

My daughter offered me a sip of hers after a short trip to Starbucks and I instantly knew I was going to go home and make my own. Worth keeping cold brew coffee. Over summer, when it wasn’t raining, it was my coffee of choice on those truly hot and humid Michigan days.

Cold brew coffee (sweetened with vanilla syrup, if you’re so inclined) is topped with a thick and frothy pumpkin cold foam and dusted with a dusting of pumpkin spice.

For all my pumpkin spice friends, this is for you.

To cook this Pumpkin Cream Cold Brew Coffee Gather:

• milk of choice (one that froths preferably)
• pumpkin puree
• maple syrup
• pumpkin spice
• ice
• cold brew coffee
• vanilla coffee syrup (optional, but flavor-packed)

Start with 1/4 cup milk of choice. I’m using oat milk (barista blend), but use one that you like and one that will froth well.

What is The Dependable Milk For Frothing?

• heavy cream
• whole milk
• oat milk (barista blend!)
• almond milk
• coconut milk
• soy milk

To the milk add 1 tablespoon pumpkin puree.

Then pour in 1 tablespoons pure maple syrup, or to your liking.

Lastly, add 1/4 teaspoon pumpkin spice.

Whisk to combine.

Pour the pumpkin mixture into your frother or use a blending whip until thick and frothy.

Add ice to a 10 to 12 ounce glass and fill mostly with cold brew coffee. Use store bought or go the extra mile and make your own cold brewed coffee!

If using vanilla coffee syrup, add it now.

After a few minutes, your pumpkin cold foam is ready.

Pour that over the cold brew coffee.

Insert your straw. Sip. Enjoy.

Enjoy! And if you give this Pumpkin Cream Cold Brew Coffee recipe a try, let me know! Snap a photo and tag me on twitter or instagram!