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Perfect Iced Pumpkin Cream Cold Brew Copycat Recipe

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A homemade copycat of the popular pumpkin cream cold brew, featuring silky spiced cream over smooth cold brew coffee. Quick, easy, and perfect for fall mornings.

Ingredients

Scale
  • 1 cup coarsely ground coffee beans (medium roast recommended)
  • 4 cups cold, filtered water
  • Ice cubes, for serving
  • 1/2 cup heavy cream (cold)
  • 2 tablespoons pumpkin puree (100% pure pumpkin)
  • 1 tablespoon maple syrup (or honey)
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla bean paste (or vanilla extract)
  • Pinch of sea salt
  • For homemade pumpkin pie spice (optional): 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 1/4 teaspoon ground allspice

Instructions

  1. Start the night before: Place coarsely ground coffee in a large jar or pitcher. Pour cold water over grounds, stir gently to saturate. Cover and let steep at room temperature for 12-24 hours (18 hours is ideal).
  2. After steeping, strain the cold brew through a fine-mesh strainer lined with cheesecloth into a clean container. Gently press on grounds to extract liquid. Store concentrate in the fridge for up to 2 weeks.
  3. To make the pumpkin cream: In a small bowl or tall cup, combine heavy cream, pumpkin puree, maple syrup, pumpkin pie spice, vanilla bean paste, and sea salt. Use an immersion blender (or regular blender) to blend for about 30 seconds until thick and smooth, like a thick milkshake.
  4. To assemble: Fill a tall glass with ice cubes. Pour cold brew concentrate over ice, filling glass about three-quarters full. Slowly pour pumpkin cream over the back of a spoon held just above the coffee surface to create a layered effect.
  5. Serve immediately. Stir gently with a long spoon to mix, or drink as is and let the cream swirl in naturally.

Notes

For best results, use cold heavy cream and do not over-blend the cream. The cold brew concentrate can be made ahead and stored in the fridge for up to 2 weeks. The pumpkin cream is best made fresh, within 4 hours of serving. If making dairy-free, substitute full-fat coconut cream. For a less intense coffee flavor, dilute the concentrate with water or milk.

Nutrition

Keywords: pumpkin cream cold brew, copycat recipe, iced coffee, fall coffee, pumpkin spice, cold brew, homemade coffee drink

Find it online: https://dahliadishes.com/perfect-iced-pumpkin-cream-cold-brew-copycat-recipe/