Despite what the temperatures say where much of my family lives (hi, East Coasters and South Africans!), it’s firmly fall here in Fairbanks, Alaska. This will be our first Alaskan winter and, from what we hear, people either love it or hate it. One thing I will say about winter, however, is that I’m firmly entrenched in team “Cold Brew All Year,” and if you’re not, you can see yourself right out. In all seriousness though, I wanted to treat Ryan to something before he went TDY. So, I tried my hand at a homemade pumpkin cream cold brew recipe, and it wasn’t half bad! Sharing is caring though, so I’m offering up this ultra-easy recipe for you to try at home. Ready?
Easy Homemade Pumpkin Cream Cold Brew
First and foremost, I feel like I should disclose that I don’t actually like pumpkin spice season. I just don’t. Ryan does though, so this was one of those “take one for the team” moments. Starbucks has their own pumpkin cream cold brew drink, but I will never be able to justify the $5+ price tag when you can make this recipe pretty simply at home.
Moreover, if you’re an avid cook or baker, you’ll likely have most of these ingredients on hand. Another plus is being able to customize your drink to your own particular wants and wishes. One of the biggest wake-up calls since moving back from South Korea was just how overly sweet and salty things are here. It’s overkill, and that goes for most Starbucks drinks. So, making this pumpkin cream cold brew recipe at home gives you the chance to make it your own.
Ingredients for Your Homemade Pumpkin Cream Cold Brew
My homemade pumpkin cream cold brew recipe is designed to make two servings. So, if you’re going for a single-serving, just divide the measurements, and just use half! In our case, I figured I’d try it out myself, too, so two portions worked great. Here’s what you’ll need:
- 12-16 ounces of cold brew or iced coffee (we used cold brew concentrate here, which is diluted with water)
- 3 tbsp heavy cream
- 3 tbsp milk of your choice
- 1.5 tbsp maple syrup
- 1 tbsp pumpkin puree
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- Mixer or immersion blender
Start to finish, this recipe takes about five minutes total if your coffee is prepared ahead of time or store-bought. Basically, it’s a simple task of mixing and assembling, then just enjoying to your heart’s content.
How to Make Your Pumpkin Cream Cold Brew
- Prepare your cold brew. If it’s already prepared, pour 6-8 ounces over ice, and set it aside.
- Into your mixer or using an immersion blender, you’re going to blend the following:
- Maple syrup
- Pumpkin puree
- Blend the ingredients until nice and foamy/frothy. Don’t blend too long, or the heavy cream will thicken to a whipped-cream texture (still delicious, but not what you’re going for). This took about 35 seconds in the Blendtec.
- Pour half over each glass of cold brew.
- Top with an extra pinch of cinnamon, if desired, and enjoy!
Don’t drink caffeine? Easy peasy – make it decaf! I’ve heard on good authority that you can actually top an iced chai latte, as well, but I can’t attest to that, myself. Nevertheless, it was a tasty treat to kick off the fall baking season here – even if I still don’t love pumpkin spice.
Tell me – are you team PSL?