Pumpkin Cream Cold Brew Copycat

• 1/2 cup cold brew coffee, chilled
• 2 tablespoons canned pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 tablespoon maple syrup
• 1/2 cup unsweetened almond milk, chilled
• Whipped cream (optional)
• Ground cinnamon (optional)
• Ground nutmeg (optional)

Steps

1. 1 In a small bowl, whisk together pumpkin puree, pumpkin pie spice, and maple syrup until smooth.
2. 2 Fill a glass with ice cubes.
3. 3 Pour the cold brew coffee over the ice.
4. 4 Gently pour in the almond milk.
5. 5 Slowly drizzle the pumpkin mixture over the back of a spoon to create a swirl effect.
6. 6 Top with whipped cream if desired.
7. 7 Sprinkle with ground cinnamon and nutmeg for garnish.
8. 8 Stir gently before drinking and enjoy!

Equipment

• Glass
• Whisk

Variations

• Add a shot of espresso for an extra caffeine kick.
• For a vegan whipped cream, use coconut cream whipped with a touch of powdered sugar.

Substitutions

• Substitute almond milk with any plant-based milk of choice.
• Use brown sugar for a deeper flavor in place of maple syrup.

Pairings

• Pairs beautifully with a slice of pumpkin pie or apple crisp.
• Enjoy with a side of spiced nuts or a selection of autumn-themed cookies.

Nutrition

Tips

• For an extra creamy texture, use full-fat coconut milk instead of almond milk.
• Adjust sweetness by adding more or less maple syrup to taste.

Storage

Keep chilled in the refrigerator for up to 24 hours. Stir well before serving.

Freezing: Does not freeze well due to the texture changes in pumpkin puree.

Serving Suggestions

• Serve alongside a slice of pumpkin bread or a cinnamon roll for a complete fall treat.
• Pair with a light pastry or biscotti for a delightful coffee break.

FAQ