Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
2
Yield:
2 coffees
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

223 calories; protein 1.8g; carbohydrates 5.3g; fat 22.3g; cholesterol 81.5mg; sodium 105.9mg. Full Nutrition
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Reviews (3)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/10/2021
Delicious. Read More
Rating: 5 stars
11/29/2020
Delicious! I need to add more coffee next time. I did 3/4 pumpkin cream and 1/4 coffee. Next time I'll do 1/2 and 1/2 of each. Read More