I confess, I will buy a grande pumpkin cream cold brew the day they drop every. single. year, but to be completely honest with you, and I don’t say this lightly, I like this homemade version so much more.
It’s customizable. You can use your own homemade cold brew or any store-bought version you’d like (ahem, Starbucks sells their cold brew coffee at the grocery). So step one is done. Check. Finished.
Step two is where it gets good. You make a homemade brown sugar simple syrup, and oh my gosh is it good. So before you check out if this recipe, HEAR ME OUT. It’s equal parts water and brown sugar. A baby could do that. Ok, that’s unsafe, but you get my point. As an added bonus, you only have to do this step once and you will be able to make several drinks from it!
The last step is obviously crucial because this is the cold foam. There are literally zero special skills required for this. Just mix up your cold foam ingredients which consist of pumpkin puree, some of that brown sugar simple syrup you made, cinnamon, milk (or dairy free alternative), and heavy cream (or dairy free heavy cream or coconut cream). I use a little battery opperated stick frother that’s only $15 and works super well, but you could always use the electric frother if you have it.
That’s it my friends. It’s so simple and you know exactly what’s in it. No crazy preservatives or added colors. Just pure unadulterated homemade pumpkin cream cold brew joy.
Brown Sugar Pumpkin Cream Cold Brew
- 6 ounces cold brew coffee
- 2-4 teaspoons brown sugar simple syrup (see below for recipe)
For the pumpkin cream cold foam:
- 2 teaspoons brown sugar simple syrup
- 2 teaspoons canned pumpkin puree
- 2 tablespoons heavy cream or dairy free heavy cream ( Silk makes a dairy free heavy cream or use canned coconut cream – note: this is not the same as coconut milk)
- 1 tablespoon milk or dairy free milk alternative (extra creamy oat milk recommended)
- 1/4 teaspoon cinnamon
Milk frother wand or electric milk frother (purchase my amazon pick HERE)
- Fill a 12-16 ounce glass halfway with ice
- Pour in 2-4 teaspoons of brown sugar simple syrup (depending on the level of sweetness desired) and top off with 6 ounces of cold brew coffee and stir, leaving room for the cold foam on top.
- Make the cold foam: In a small glass or measuring cup, combine 2 teaspoons brown sugar simple syrup, 2 teaspoons pumpkin puree, 2 tablespoons heavy cream, 1 tablespoon milk, and 1/4 teaspoon cinnamon.
- Froth all of the cold foam ingredients with a milk frother (see link HERE) and pour over the iced cold brew coffee.
Brown Sugar Simple Syrup:
Heat 1/4 cup water and 1/4 cup brown sugar in a small saucepan on the stove over low-medium heat and stir until sugar crystals are dissolved (about 2 minutes). Take off the heat and pour into a heat safe mason jar or other vessel of choice. Cool the syrup slightly before adding to the cold foam mixture. This will keep in the refrigerator for up to 2 weeks and is enough to make several more drinks.
Feel free to eyeball your ice and cold brew coffee amounts. Just realize if you’re using something larger than a 16 oz glass or less ice, it won’t fill it all the way to the top which, luckily, doesn’t affect the taste at all 😉 The measurements are included for those that want them and can be used as a general guideline.
Sweeten to your taste. If the max amount I listed above doesn’t meet your preferences, add more, stir, and taste. Once you find your sweet spot, you’ll know exactly how to make it next time.