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Creamy Pumpkin Cream Cold Brew Recipe

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A quick and easy fall-inspired cold brew coffee topped with a light, airy pumpkin cream foam that balances bold coffee with cozy pumpkin spice flavors.

Ingredients

Scale
  • 1 cup (240 ml) cold brew coffee, chilled
  • 2 tablespoons (30 g) pumpkin puree (100% pumpkin, no added sugars)
  • 1/2 cup (120 ml) heavy cream, cold and fresh
  • 1/4 cup (60 ml) milk of choice (whole milk or oat milk recommended)
  • 1 tablespoon (15 ml) maple syrup
  • 1 teaspoon (5 ml) vanilla extract
  • 1/2 teaspoon (1 g) ground cinnamon
  • Pinch (about 1/8 teaspoon) ground nutmeg
  • Pinch ground ginger (optional)
  • Small pinch of salt

Instructions

  1. Pour 1 cup (240 ml) of chilled cold brew into your serving glass. Add a splash of water or milk if you prefer a less intense coffee. Set aside.
  2. In a mixing bowl, combine pumpkin puree, heavy cream, milk, maple syrup, vanilla extract, ground cinnamon, nutmeg, ground ginger (optional), and salt.
  3. Using a milk frother or handheld frother, whip the pumpkin cream mixture until it thickens and forms soft peaks, about 2-3 minutes.
  4. Gently spoon or pour the pumpkin cream cold foam over the cold brew, creating a layered effect.
  5. Sprinkle a tiny pinch of cinnamon or pumpkin pie spice on top for garnish.
  6. Serve immediately with a straw or sip directly.

Notes

Use cold heavy cream and milk for best whipping results. Whip to soft peaks, not stiff. Use pure pumpkin puree, not pumpkin pie filling. Foam is best fresh but can be stored up to 24 hours in the fridge and re-whipped before use. For dairy-free, substitute heavy cream with coconut cream and milk with almond or oat milk.

Nutrition

Keywords: pumpkin cream cold brew, pumpkin spice coffee, fall coffee recipe, cold brew coffee, pumpkin cream foam, easy pumpkin drink

Find it online: https://morselora.com/creamy-pumpkin-cream-cold-brew-recipe-easy-step-by-step-guide-for-fall-fans/