I am typically not one to make copycat recipes but this fun take on cold brew reallyyy has stolen my heart.
My challenge for National Coffee Day this year was to recreate Starbucks’ newest 2019 pumpkin drink: Pumpkin Cream Cold Brew. More coffee forward than a PSL, made with real pumpkin, and served in a “sippy” cup in order to experience the sweet frothy cream on top – I will admit it’s one of the better drinks I have had from the chain! As yummy as it is, the ingredients are pretty processed, and who has $5 to spend on cold brew every day??
That’s when I knew I had to make my own so I can skip the line, reduce the sugar, and ultimately save some plastic!
This Better-For-Ya Pumpkin Cream Cold Brew is stronger, creamier and more well balanced than the original – just how I like it! ☕️?☕️ Feel free to switch up the coffee, cream, and sweetener ratios to fit your taste buds. And as the days get chilly, you must know it’s also delish hot 😉
Better-For-Ya Pumpkin Cream Cold Brew ☕️??
8-10 oz strong cold brew (store bought or homemade)
1 drop vanilla stevia (optional)
2 tsp maple syrup or liquid honey
1/4 c full-fat coconut milk, room temperature
1/4 tsp pumpkin pie spice
2 tsp pumpkin puree
Optional: pinch turmeric
Cinnamon or more pumpkin spice for topping
Pour the coffee in a glass filled with ice, leaving in inch or two at the top (I recommend a 16 oz glass)
Stir in stevia if using
Add the remaining ingredients to a bowl and mix well.
Using a hand mixer or frother, blend for 10-20 seconds or until cream is aerated and foamy.
Gently pour cream over coffee, using a small spoon to scoop any leftover “crema” on top.
Sip from the rim (don’t use a straw), for the ultimate flavor and texture experience.
Best enjoyed with my pumpkin donuts, snickerdoodles, or tart.