Pumpkin Cream Cold Brew

Author: Jee Choe

A delicious iced coffee drink topped with a fluffy pumpkin spice cold foam.

4.6 from 5 votes

Prep Time 5

Total Time 5

Course Drinks

Yield serving

Make pumpkin spice cold foam.
Put half & half and 1 tablespoon pumpkin spice syrup into a French press and move the plunger up and down 40 times to make cold foam. Set aside.
Combine cold brew coffee and pumpkin spice syrup.
Stir together or put coffee and syrup into a cocktail shaker and shake for a few seconds.
Assemble drink.
Pour pumpkin spice coffee into a cup with ice and top with pumpkin spice cold foam.

Everything can be made ahead of time and assembled when you're ready to drink.
The pumpkin spice syrup will keep for a week in the refrigerator in an airtight container.
The cold brew (without any syrup in it) can be kept in the refrigerator for 1-2 weeks.

Cold brew coffee: Makes the best iced coffee since it's smooth and strong. It's easy to make but just takes a few hours in the refrigerator. See how I make cold brew using Starbucks Cold Brew Pitcher Packs.
Strong coffee from drip machine: Use your regular coffee machine at home to make strong coffee (2-3 tablespoons of ground coffee to make one cup) then chill it down quickly by putting the coffee in the freezer for about 15 minutes.
Nespresso or Keurig: Use a pod or capsule to make one cup of coffee then chill it by putting it in the freezer for 15 minutes. A dark roast works better than a lighter roast.
Espresso: Use 2 shots of espresso and 3/4 cup of cold water to make a cup of strong coffee.