Pumpkin Cold Brew

Whip up a cozy pumpkin cold brew with homemade pumpkin cream cold foam for a festive fall treat.

5 min Serves 1 Medium American

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This pumpkin cold brew recipe layers coffee with a rich pumpkin-spiced cold foam. Start with 1 cup of cold brew (homemade or store-bought), then whisk heavy cream, milk, pumpkin purée, maple syrup, vanilla, and pumpkin pie spice. Chill the mixture, froth until billowy, and pour over the coffee for a delightful seasonal drink.

Ingredients

½ cup (120mL) cold brew coffee concentrate

½ cup (120mL) water

½ Tablespoon (8 mL) maple syrup

3 Tablespoons (45mL) heavy whipping cream

2 Tablespoons (30mL) milk (any)

½ Tablespoon pumpkin purée1

½ to 1 Tablespoon (8-15mL) maple syrup2

½ teaspoon vanilla extract

⅛ teaspoon pumpkin pie spice

Directions

If you'd like to make your own cold brew concentrate, check out a cold brew tutorial and allow 24 hours for brewing.

If using store-bought cold brew concentrate, dilute it to your taste until you have 1 cup (8 ounces) total liquid.

If using ready-to-drink cold brew, simply measure out 1 cup (8 ounces).

In a bowl, whisk together the heavy cream, milk, pumpkin purée, maple syrup, vanilla extract, and pumpkin pie spice. Cover and refrigerate until you're ready to use it.

Just before making the pumpkin foam, fill a large mug or cup with your cold brew. Stir in the maple syrup, and add ice if you like.

Pour the chilled pumpkin cream mixture into a frother or blender and whip until it becomes billowy. Spoon the foam over your prepared coffee and dust with extra pumpkin pie spice if desired. The foam doesn't hold up well in the fridge, but leftovers can be stored covered and re-whipped or whisked before using.