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Easy Copycat Pumpkin Cream Cold Brew Recipe

copycat pumpkin cream cold brew - featured image
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A quick and easy copycat pumpkin cream cold brew made with simple ingredients like canned pumpkin, cream cheese, and maple syrup. This creamy, spiced coffee drink comes together in under 5 minutes and tastes better than the coffee shop version.

Ingredients

Scale
  • 1 cup cold brew coffee, unsweetened
  • 2 tablespoons heavy cream
  • 1 tablespoon milk (whole milk preferred)
  • 1 tablespoon canned pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 to 2 teaspoons maple syrup
  • 1 teaspoon cream cheese, softened to room temperature
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • Ice for serving

Instructions

  1. Soften the cream cheese: Take 1 teaspoon of cream cheese out of the fridge and let it sit on the counter for 10 minutes, or microwave it for 5 seconds until soft but not melted.
  2. Mix the base: In a mason jar, combine the softened cream cheese, 1 tablespoon canned pumpkin puree, 1 to 2 teaspoons maple syrup, 1/4 teaspoon pumpkin pie spice, and 1/4 teaspoon vanilla extract. Use a small spoon to mash and stir until it forms a smooth paste.
  3. Add the dairy: Pour in 2 tablespoons heavy cream and 1 tablespoon milk. Screw the lid on tightly and give it a gentle swirl to combine.
  4. Shake it up: Shake the jar vigorously for 30 to 45 seconds until the mixture doubles in volume and becomes light and frothy.
  5. Check the texture: The pumpkin cream should be thick enough to coat the back of a spoon but still pourable. If too thin, add another tablespoon of heavy cream and shake for 10 more seconds.
  6. Assemble the drink: Fill a tall glass with ice cubes. Pour 1 cup of cold brew coffee over the ice, leaving about an inch of space at the top.
  7. Pour the cream: Slowly pour the pumpkin cream over the back of a spoon held just above the coffee to help it float on top.
  8. Finish and serve: Sprinkle a tiny pinch of pumpkin pie spice or cinnamon on top. Serve immediately with a straw or long spoon.

Notes

For best results, ensure cream cheese is softened to avoid lumps. If cream sinks, make sure cold brew is chilled. For dairy-free version, use full-fat coconut cream, dairy-free cream cheese, and oat milk. Leftover pumpkin cream can be stored in an airtight container in the fridge for up to 3 days; shake before using.

Nutrition

Keywords: pumpkin cream cold brew, copycat Starbucks, pumpkin coffee, iced coffee, fall coffee drink, easy coffee recipe

Find it online: https://crispcraving.com/easy-copycat-pumpkin-cream-cold-brew-recipe/