Iced Pumpkin Cream Coffee Made Easy at Home
Cold brew (or strong iced coffee) topped with a thick, pumpkin-spiced cream that slowly swirls down as you sip. Made with real pumpkin and warm spice, with sweetness you can adjust to taste.
Equipment
- Medium bowl or large measuring jug
- Small whisk or spoon
- Hand frother, immersion blender, or whisk
- 2 tall glasses
Ingredients
For the cold brew base
- 2 cups cold brew coffee or strong chilled coffee unsweetened; store-bought is fine
- 1–2 tbsp vanilla syrup or simple syrup to taste; optional
- ice cubes enough to fill 2 tall glasses
For the pumpkin cream
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 2 tbsp pumpkin purée canned 100% pumpkin, not pie filling
- 2–3 tbsp maple syrup or brown sugar syrup adjust to your sweetness level
- 1/2 tsp pumpkin pie spice or 1/4 tsp cinnamon + 1/8 tsp nutmeg + 1/8 tsp ginger
- 1/2 tsp vanilla extract
- 1 pinch fine salt
Instructions
- Chill your coffee and glassware. If brewing coffee fresh, make it stronger than usual, then cool completely in the fridge so it won’t melt the ice and thin the pumpkin cream.
- Set up the pumpkin cream base: In a medium bowl or large measuring jug, add the heavy cream, whole milk, pumpkin purée, maple syrup, pumpkin pie spice, vanilla, and salt. Break up any firm bits of pumpkin with a spoon or small whisk.
- Whip to a thick, pourable texture using a hand frother, immersion blender, or whisk until silky—about the consistency of melted ice cream. If it gets too stiff, whisk in an extra tablespoon of milk to loosen.
- Taste and adjust sweetness: Taste a spoonful of the cream and add a little more syrup if desired, then whisk briefly to combine.
- Fill two tall glasses with ice. Pour 1 cup (240 ml) cold brew or chilled coffee into each. If using vanilla/simple syrup in the coffee, stir it into the coffee before adding the cream.
- Layer on the pumpkin cream by spooning or slowly pouring it over the top of each glass (pouring over the back of a spoon helps it float).
- Finish with a light dusting of pumpkin pie spice or cinnamon, if you like.
- Serve right away with a straw and stir a bit as you drink; the cream will marble through the coffee. If the cream thickens in the fridge, whisk or froth to make it pourable again.
Nutrition
Calories: 230kcalCarbohydrates: 18gProtein: 2gFat: 16gSaturated Fat: 10gCholesterol: 55mgSodium: 55mgPotassium: 220mgFiber: 1gSugar: 15gVitamin A: 4200IUVitamin C: 1mgCalcium: 70mgIron: 0.6mg
Tried this recipe?Let us know how it was!
