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