Pumpkin Cream Cold Brew

Okay so I admit that I’m a little late to jump on this train but I’m so glad that I did. I can’t even express how excited I am to share this recipe with you all. It turned out better than I could have ever imagined on the first try and I have already finished off what I made as I write this post. If you like pumpkin at all, you’re going to be in love!

I do realize that it’s January and some of us think pumpkin season is over, but it seems like this has been haunting me! I saw it advertised in the fall when a major coffee chain started the trend. It looked super delicious and intriguing, but since I don’t care for the actual coffee from this particular chain, I knew I probably wouldn’t enjoy it as much as I enjoyed the picture of sweet creamy swirls through icy cold coffee. Of course other bloggers adapted their own “copy cat” recipes and I had to take a look. After yet another recipe popped up in my Pinterest feed last weekend, I knew it was time to take matters into my own hands.

Sadly, I couldn’t find a recipe with sweetened condensed milk and that is one of my favorite ingredients for coffee, so I decided that this would be my starting point for Pumpkin Cream Cold Brew.

Firstly, you have to start with good cold brew. If you want to take the easiest route, I love Stok brand pre-made cold brew that you can buy at almost any grocery store. But if you want to put slightly more work in (only slightly, I promise) I highly recommend Grady’s Cold Brew pitcher packs. You can buy a tin from their personal website, Amazon, or possibly your local Wal-Mart. My Wal-Mart doesn’t carry it, but a neighboring town does so I always stock up when I go.

The cold brew pack comes with instructions for coffee concentrate, but I personally mix 5c. spring water with a pitcher pack, steep 18 hours, and then discard the pack, leaving me with 3 perfect 12oz. servings of delicious cold brew coffee.

For the pumpkin cream, We’re gonna start off with equal parts sweetened condensed milk and your milk of choice. I used vanilla almond milk since I like the flavor and natural sweetness of almond milk.

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Next, we’re gonna add in some real pumpkin. This is the magic secret. No flavored syrup for us, we want the real thing.

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The pumpkin pie spice adds such a warmth and depth to the flavor without being too overpowering. Add in some vanilla extract and some sweetener of your choice and we’re ready to blend it up to make a delicious frothy topping for our cold brew.

This made about 3-4 servings, depending on your preference for cream. I had enough for 3 cold brews plus some extra. Since there wasn’t enough extra to top my 12 ounces of cold brew, I decided to use it as a creamer for my hot coffee since I like hot coffee with little to no cream. It makes a fantastic creamer!

Pumpkin Cream Cold Brew Recipe

For the Pumpkin Cream:

• 3/4c. sweetened condensed milk
• 3/4c. milk of your choice
• 2 T. pumpkin puree
• 1 tsp. vanilla extract
• 1 tsp. pumpkin pie spice
• sweetener of choice (I used 5 packets of generic sweet n low)

Combine all ingredients in a blender and blend on high for one minute until thoroughly combined and frothy.

For the Pumpkin Cream Cold Brew:

• 12 oz. of your favorite cold brew coffee
• 4 oz. of pumpkin cream
• ice

Fill a 24 oz. glass or stainless steel tumbler half full with ice. Pour in your cold brew and top with the pumpkin cream. Give it a good stir and enjoy the taste of fall anytime!