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.
Ingredients
Scale:
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)
Instructions
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.
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.
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.
In a mixing bowl, whisk heavy cream, pumpkin syrup, vanilla extract, and pumpkin pie spice until soft peaks form.
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.
Gently spoon the pumpkin cream cold foam over the cold brew coffee. Sprinkle a dash of pumpkin pie spice on top for garnish.
