As the temperatures begin to cool down, my kitchen routine shifts right along with the seasons. I drink cold brew practically every single morning, but once autumn hits the air, I find myself craving all the cozy fall flavors. The problem? Traditional coffee-shop pumpkin spice drinks are way too sweet and hit you over the head with artificial spice syrups.
Through my ongoing series over on Instagram called “Everyday Cafe”, my mission is to show everyone that crafting barista-style drinks at home is simple, fast, and does not require complex equipment. This Pumpkin Cream Cold Brew provides the ideal middle ground for people who love subtle seasonal flavor without the sugar bomb. It is lightly sweet, subtly spiced, and easy enough to whip together in two minutes flat on a rushed weekday morning.
How To Make Pumpkin Cream Cold Brew
The base of this drink requires zero fuss. Simply fill a tall glass with fresh ice cubes and pour in your favorite cold brew (or feel free to use your own homemade batch if you keep a pitcher in the fridge). Leave about an inch or two of space right at the top for that signature creamy layer.
Next comes the star: the velvety spiced pumpkin cold foam. In a small glass, measuring pitcher, or jar, combine heavy cream, milk, vanilla bean paste, pumpkin butter, and a dash of pumpkin pie spice. I used Trader Joe’s pumpkin butter, but any store-bought brand like this one works beautifully. If your pantry is empty, you can also quickly stir together pure pumpkin puree, a splash of pure maple syrup, a drop of vanilla, and a pinch of pumpkin spice for a speedy shortcut version.
Use an electric handheld milk frother (or simply shake everything vigorously inside a tightly sealed jar) until the mixture expands into a thick, pillowy, pourable foam. Slowly pour that luscious orange cream over the iced coffee, dust the top with an extra pinch of pumpkin spice, and sip away.
Tips and Best Practices
- Foam Texture: Make sure your heavy cream and milk are ice-cold straight from the fridge before blending, which helps the dairy froth up thicker and hold its volume.
- Adjusting Sweetness: The pumpkin butter carries a light sweetness. If you prefer a richer or sweeter morning cup, feel free to add a half-teaspoon of maple syrup directly into the foam mixture.
- Pumpkin Puree Hack: If you do not have jars of prepared pumpkin butter on hand, mix one tablespoon of canned pumpkin puree with a teaspoon of pure maple syrup and a splash of vanilla before frothing it into the cream.
More Coffee Recipes
If you want to keep leveling up your home barista routine, check out these other favorites from the blog:
- Honey Cinnamon Iced Latte: A cozy transitional drink combining warm spiced espresso with a velvety homemade honey cinnamon cold foam.
- Salted Maple Shaken Espresso: A quick, cozy shaken espresso sweetened with real maple syrup and topped with velvety maple cold foam.
- Iced Blackberry Vanilla Latte: Freshly stewed sweet and tangy blackberries layered with espresso, milk, and vanilla bean cream.
- Cold Brew with Pistachio Cold Foam: Rich pistachio butter whipped into a nutty, decadent topping over crisp iced coffee.
- Blueberry Pancake Latte with Maple Cold Foam: A comforting, brunch-inspired coffee featuring sweet blueberry notes and a rich maple finish.
- Cereal Milk Iced Latte: A fun, nostalgic morning treat infused with sweet cereal-steeped milk.
- Iced Coffee Protein Shake: A creamy, energizing morning boost that delivers both bold espresso and satisfying protein in one glass.
People Also Ask (FAQs)
Can I make this dairy-free or vegan? Yes! Swap the heavy cream and milk for plant-based alternatives like a barista-blend oat milk and dairy-free heavy whipping cream alternative. They whip into a light, pillowy topping without altering the seasonal flavor.
Can I make this drink hot instead of iced? Definitely. Pour strongly brewed hot coffee into a mug, then gently spoon the freshly frothed pumpkin cream directly onto the surface to melt into every warm sip.
What if I cannot find pumpkin butter? Mix equal parts plain canned pumpkin puree and pure maple syrup with a splash of vanilla and a pinch of pumpkin spice to recreate the concentrated flavor and sweetness of pumpkin butter.
Pumpkin Cream Cold Brew
Equipment
- Handheld Milk Frother optional
Ingredients
- Fresh ice
- 1 to 1.5 cups cold brew store-bought or homemade
- 2.5 tbsp heavy cream
- 1.5 tbsp milk
- 1/2 tsp vanilla paste
- 1.5 tbsp pumpkin butter store bought or homemade
- Dash of pumpkin pie spice plus extra for garnish
Instructions
- Fill a tall serving glass to the top with fresh ice cubes and pour in your cold brew, leaving about two inches of space at the top.
- In a small glass, measuring pitcher, or mason jar, combine the heavy cream, milk, vanilla paste, pumpkin butter, and a dash of pumpkin spice.
- Use a handheld electric frother or shake vigorously in a sealed jar until the cream expands into a thick, velvety foam.
- Slowly pour the thick pumpkin cold foam directly over the top of the cold brew.
- Finish with an extra dash of pumpkin pie spice across the surface and serve immediately.
