Pumpkin Cream Cold Brew Recipe
This Pumpkin Cream Cold Brew is the perfect drink to transition into the fall with. The pumpkin cream is full of pumpkin puree, pumpkin pie spice, and vanilla extract. The secret ingredient? Sweetened condensed milk. It is the perfect base for homemade coffee creamer. Plus, it is way cheaper than heading to Starbucks every morning.
Review all recipe notes and instructions before beginning.
Using a hand mixer, mix the sweetened condensed milk, pumpkin puree, vanilla, pumpkin pie spice, salt, and food coloring (if using) together until smooth and well incorporated.
Fill a glass with ice and cold brew (leave room for the pumpkin cream). Pour the pumpkin cream on top. Stir and add more to taste. Serve immediately with extra pumpkin pie spice on top.
Sweetened Condensed Milk: Substitute 1 ¼ cup of heavy cream and ½ cup of granulated sugar. To dissolve the sugar into the cream, heat the cream in a saucepan over medium heat. Whisk in the sugar. Do not boil. Remove from heat immediately and follow the recipe as instructed.
Pumpkin Puree: This is not the same as pumpkin pie filling. The only ingredient is pumpkin.
Pumpkin Pie Spice: You will find this in the spice & seasoning section at the grocery store. You can also make your own pumpkin pie spice.
Refrigerator: Store the creamer in an airtight container in the fridge for up to 4 days.
Freezer: Freeze the creamer immediately after preparing. Store in the freezer for up to 3 months. Thaw overnight in the fridge. Stored thawed creamer in the refrigerator for 3-4 days. Note: Due to the sugar content in sweetened condensed milk, it will not freeze completely. It is still safe to store in the freezer.
See variations above for dairy free & low carb options.
Calories: 1365kcal | Carbohydrates: 227g | Protein: 33g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 139mg | Sodium: 813mg | Fiber: 2g | Sugar: 221g