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Pumpkin Cold Brew with Sweet Cream Homemade Recipe
coffees

Pumpkin Cold Brew with Sweet Cream

Elevate your morning routine with this decadent, cafe-style Pumpkin Cold Brew. By combining smooth, low-acidity cold-steeped coffee with a velvety, house-made pumpkin sweet cream, you get a harmonious blend of rich coffee and cozy fall spices. This DIY version uses real pumpkin puree and a professional-grade cream-to-milk ratio to ensure a stable, luxurious foam that sits perfectly atop your iced coffee, putting the flavors of autumn directly into your favorite glass.
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Prep Time 5 minutes
Cook Time 12 hours
Total Time 12 hours 5 minutes
Servings: 1 servings
Course: Iced Coffee
Cuisine: Modern American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1/4 cup whole milk
  • 1/4 cup heavy cream
  • 2 tbsp brown sugar
  • 1 tbsp pumpkin puree
  • 1/4 tsp pumpkin pie spice
  • 1 cup cold brew coffee
  • Ice for serving

Method
 

  1. Combine 1 cup of coarsely ground coffee with 3 cups of room temperature water in a mason jar.
  2. Seal the jar and let steep at room temperature for 12 hours.
  3. Strain the coffee grounds using a fine-mesh sieve or paper filter into a clean container.
  4. In a small frothing pitcher, combine heavy cream, whole milk, brown sugar, pumpkin puree, and pumpkin pie spice.
  5. Use an electric milk frother for 30 seconds until the mixture is thick and airy.
  6. Fill a glass with ice, pour in the cold brew, and top with the prepared pumpkin sweet cream.

Notes

Use oat milk as a dairy-free alternative for the sweet cream. Ensure you use pureed pumpkin and not pumpkin pie filling to avoid excess additives. For best results, use a coarse grind for the coffee to prevent a muddy brew.