I know many people have moved on from pumpkin by now and are ready for the holidays, but I’m still enjoying fall and all things pumpkin. This drink was pretty popular at Starbucks this season, so I decided to make it right at home since I had all the ingredients.
I used cold brew, but you could also try making the cold foam to put on top of regular iced coffee.
Cold Brew Ingredients
- 1 cup ground coffee
- 4 cups water
Pumpkin Cream Cold Foam Ingredients
- ⅓ cup milk (you could try using non-dairy milk, but it may not get as frothy)
- 1 tablespoon pumpkin puree
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla
- 1 teaspoon maple syrup
Cold Brew Directions
- Add the coffee grounds and water to a large jar. Stir together.
- Let this steep for 12-24 hours in the fridge.
- Strain out the coffee grounds using a strainer or cheesecloth, and pour the cold brew into a jar to store in the fridge.
- Alternatively, you can use a cold brew maker like this one, which has a built-in strainer and then you can just empty the grounds after it has steeped.
Pumpkin Cream Cold Foam Directions
- Blend all the ingredients together.
Pumpkin Cream Cold Brew Directions
- Add ice and about 1 ¼ cup of cold brew to a glass.
- Top with the cold foam.
- Sprinkle more pumpkin pie spice on top.
