Pumpkin Cream Cold Brew

5.0
(2)

Every fall I eagerly await this iced coffee from that famous coffee shop. What I don't like is that it can be pricey. So I decided to make my own pumpkin cream to be able to enjoy it year round.

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Prep Time:
15 mins
Total Time:
15 mins
Servings:
2
Yield:
2 coffees

Ingredients

  • ½ cup heavy whipping cream

  • ¼ cup pumpkin puree

  • 3 tablespoons pumpkin pie syrup (such as Torani(R)), or to taste

  • 2 teaspoons pumpkin pie spice

  • ice

  • 2 tablespoons sugar-free vanilla syrup (such as Torani®)

  • 1 cup cold brew coffee, or as needed

Directions

  1. Combine heavy whipping cream, pumpkin puree, pumpkin pie syrup, and pumpkin spice in a bowl. Whip with a hand mixer until creamy and slightly thickened.

  2. Fill 2 glasses with ice. Add 1 tablespoon vanilla syrup to each glass, fill 2/3 of the way with cold brew coffee, and divide pumpkin cream evenly between both.

Cook's Notes:

I prefer 1/2 pumpkin cream:1/2 cold brew. Adjust to your liking.

I prefer a sweeter cold brew, so I sweeten my coffee with the optional vanilla syrup.

Nutrition Facts (per serving)

223 Calories
22g Fat
5g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 223
% Daily Value *
Total Fat 22g 29%
Saturated Fat 14g 70%
Cholesterol 82mg 27%
Sodium 106mg 5%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 2g
Vitamin C 2mg 10%
Calcium 61mg 5%
Iron 1mg 4%
Potassium 177mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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