As the crisp air of autumn sets in, there’s nothing quite like a deliciously creamy pumpkin-flavored beverage to warm your soul. This perfect iced pumpkin cream cold brew recipe combines the boldness of cold brew coffee with a luscious homemade pumpkin cream cold foam, creating a refreshing yet indulgent drink that perfectly captures the essence of fall. Did you know that pumpkin spice originally emerged in the 1930s as a combination of spices used in pumpkin pie? Today, its popularity has exploded, becoming a staple in seasonal coffee beverages. This recipe not only embraces that classic pumpkin spice flavor profile but also allows you to enjoy a coffee shop favorite from the comfort of your home, making it an ideal choice for cozy days or festive gatherings. The combination of cold brew and pumpkin cream is not only delicious but also offers a delightful texture that elevates your coffee experience.

Ingredients

• For the Cold Brew Coffee:
  • 1 cup coarsely ground coffee
  • 4 cups cold water
• For the Pumpkin Cream Cold Foam:
  • 1 cup heavy cream
  • 1/4 cup homemade pumpkin syrup (see below)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
• For Homemade Pumpkin Syrup:
  • 1 cup water
  • 1 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

Steps / Instructions

1. Prepare the Cold Brew Coffee: In a large jar or pitcher, combine the coarsely ground coffee with cold water. Stir to ensure all the coffee grounds are saturated completely. Cover and let steep in the refrigerator for 12 to 24 hours, allowing the flavors to develop deeply.
2. Strain the Cold Brew: After steeping, strain the coffee through a fine mesh strainer or coffee filter into a clean pitcher. Discard the grounds and set the cold brew aside. The resulting coffee should have a rich, smooth flavor without bitterness.
3. Make the Homemade Pumpkin Syrup: In a medium saucepan, combine water, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Bring the mixture to a gentle boil over medium heat, stirring frequently until sugar dissolves. Reduce heat and simmer for 5-10 minutes until slightly thickened, enhancing the pumpkin flavor. Remove from heat and let cool completely before using.
4. Prepare the Pumpkin Cream Cold Foam: In a mixing bowl, whisk heavy cream, pumpkin syrup, vanilla extract, and pumpkin pie spice until soft peaks form. Do not overwhip; you want a creamy texture that is light yet luxurious, perfect for topping your drink.
5. Assemble the Drink: Fill a glass with ice and pour in the cold brew coffee. Add 2-3 tablespoons of the pumpkin syrup to taste and stir well to combine, ensuring every sip is infused with that delightful pumpkin flavor.
6. Top with Pumpkin Cream Cold Foam: Gently spoon the pumpkin cream cold foam over the cold brew coffee. You can use a piping bag for a more decorative touch or spoon it directly. Sprinkle a dash of pumpkin pie spice on top for garnish, adding a beautiful visual appeal.
7. Serve and Enjoy: Serve immediately with a straw or a long spoon to mix the delicious layers as you sip! The creamy foam will blend perfectly with the bold coffee, creating a delightful experience.

Tips & Tricks

For the best flavor, use high-quality coffee beans when making your cold brew. Coarse ground coffee works best because it allows for smoother extraction without bitterness. If you prefer a stronger coffee flavor, reduce the water ratio slightly to enhance the boldness of the brew.

Make the pumpkin cream cold foam ahead of time and store it in the refrigerator for up to a couple of days. Just whip it briefly before serving to reintroduce the airy texture. Keep any leftover homemade pumpkin syrup in a sealed jar in the refrigerator for up to two weeks, making it perfect for other pumpkin-flavored drinks or desserts. Check out our related guide for more tips on crafting the perfect iced pumpkin cream cold brew recipe.

To avoid common mistakes, ensure not to overwhip the cream, as it should remain pourable and fluffy. You can also adjust the sweetness of your drink by adding more or less pumpkin syrup according to your taste. If you find it too sweet, consider adding a splash of milk to balance the flavors.

Variations

For a vegan version of this perfect iced pumpkin cream cold brew recipe, substitute the heavy cream with coconut cream or a plant-based heavy whipping cream alternative, which will still provide that rich mouthfeel. Use agave syrup or maple syrup in place of brown sugar for the pumpkin syrup if desired to maintain the sweetness.

If you want to experiment with flavors, consider adding a shot of espresso for an extra caffeine boost or a sprinkle of cinnamon for additional warmth. You can also customize the pumpkin cream recipe with different flavored extracts, such as almond or hazelnut, to create unique variations that suit your taste preferences.

Serving Suggestions

This refreshing fall beverage pairs beautifully with seasonal treats like pumpkin muffins, scones, or even a slice of apple pie, making it a perfect accompaniment for gatherings. Consider serving it alongside a plate of Strawberry Shortcake Cookies for a delightful afternoon spread that will impress your guests.

For a festive touch, consider serving your iced pumpkin cream cold brew in clear glasses to showcase the beautiful layers of coffee and cream, garnished with a cinnamon stick or fresh whipped cream for a luxurious feel. This presentation not only enhances the experience but also enhances the enjoyment of this delightful seasonal drink.

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Perfect Iced Pumpkin Cream Cold Brew Copycat Recipe

Recipe by amine

★ ★ ★ ★ ★ 5 from 1 vote

Course: Beverage Cuisine: American Difficulty: Easy

🍽️

Servings

− 2-4 +

⏱️

Prep Time

15 min

🍳

Cook Time

24 hr

🔥

Calories

—

This perfect iced pumpkin cream cold brew recipe combines the boldness of cold brew coffee with a luscious homemade pumpkin cream cold foam, creating a refreshing yet indulgent drink that perfectly captures the essence of fall.

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Ingredients

US Metric

• 1 cup coarsely ground coffee
• 4 cups cold water
• 1 cup heavy cream
• 1/4 cup homemade pumpkin syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 1 cup water (for syrup)
• 1 cup brown sugar
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract (for syrup)
• 1 teaspoon pumpkin pie spice (for syrup)

Directions

1.

In a large jar or pitcher, combine the coarsely ground coffee with cold water. Stir to ensure all the coffee grounds are saturated completely. Cover and let steep in the refrigerator for 12 to 24 hours.

2.

After steeping, strain the coffee through a fine mesh strainer or coffee filter into a clean pitcher. Discard the grounds and set the cold brew aside.

3.

In a medium saucepan, combine water, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Bring the mixture to a gentle boil over medium heat, stirring frequently until sugar dissolves. Reduce heat and simmer for 5-10 minutes until slightly thickened. Remove from heat and let cool completely.

4.

In a mixing bowl, whisk heavy cream, pumpkin syrup, vanilla extract, and pumpkin pie spice until soft peaks form.

5.

Fill a glass with ice and pour in the cold brew coffee. Add 2-3 tablespoons of the pumpkin syrup to taste and stir well.

6.

Gently spoon the pumpkin cream cold foam over the cold brew coffee. Sprinkle a dash of pumpkin pie spice on top for garnish.

7.

Serve immediately with a straw or a long spoon.