Here’s a look at how I make pumpkin coconut cream cold brew at home.
I’m kind of obsessed with pumpkin cream cold brew — it’s easily one of my favorite coffee treats and a weekly ritual around here.
This version is based on a coconut cream cold brew I shared previously, but here I fold in pumpkin and warming spices to create a pumpkin coconut cream that echoes the popular coffeehouse pumpkin cream cold brew. It’s rich and cozy, but my homemade version is less sweet than the store-bought variety — which I prefer. If you like a sweeter drink, simply add more sugar or syrup.
The texture is delightfully creamy — almost like soft ice cream when whipped, which makes it beautiful on top of cold brew.
I like to keep a few cans of full-fat canned coconut milk or coconut cream in the fridge so the cream separates and chills. Using cold coconut milk or coconut cream makes it easy to whip into soft peaks. If you prefer a firmer cream you can use coconut cream, but a slightly softer whip works great here.
This is how it goes down
Start by scooping the chilled coconut cream from the top of the can and discard the thin liquid (or reserve it for smoothies). Whip the firm coconut cream until it thickens slightly and forms soft peaks. Fold in pumpkin puree, a touch of powdered sugar or sweetener to taste, a pinch of salt, vanilla extract, and warming spices such as cinnamon and nutmeg. Taste and adjust the sweetness and spice level — I keep spices light but add more if you like bold flavor.
Pour cold brew coffee over ice. If you prefer a sweeter coffee base, stir in a little pumpkin syrup, vanilla syrup, maple syrup, or simple syrup to the cold brew before adding the cream. Spoon a generous amount of the pumpkin coconut cream over the iced coffee and sprinkle with extra cinnamon or pumpkin pie spice. It’s an incredibly satisfying combination.
This drink is easy to customize: increase or decrease the pumpkin and spice, swap sweeteners, or use hot coffee instead of cold brew if you prefer a warm beverage. For me, iced coffee is always in season, but this topping works wonderfully on hot coffee too.
Pumpkin Cream Cold Brew
Pumpkin Coconut Cream Cold Brew
2 servings
20 mins
20 mins
Ingredients
- 1 can cold full-fat coconut milk or 1/2 cup coconut cream
- 2 tablespoons pumpkin puree
- 2 to 3 tablespoons powdered sugar adjust to taste
- pinch salt
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon or pumpkin pie spice, plus extra for sprinkling
- pinch freshly grated nutmeg
- 12 ounces cold brew coffee
Instructions
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Remove the chilled can of coconut milk from the fridge. Open it — the cream will have separated from the liquid. Discard the liquid or save it for smoothies. Scoop the firm coconut cream into a mixing bowl.
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Add pumpkin puree, powdered sugar, a pinch of salt, vanilla extract, cinnamon and nutmeg. Beat on medium speed until the mixture is softly whipped and slightly thickened. Taste and adjust sugar or spices as needed. Store in a sealed container in the fridge for a few days.
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Fill glasses with ice and pour cold brew over the ice. If you want the coffee sweeter, stir in syrup or sweetener first. Spoon a few big dollops of pumpkin coconut cream on top and sprinkle with cinnamon. Serve immediately.
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Note: You must use full-fat canned coconut milk or coconut cream for the best whipped texture.
Did you make this recipe?
Share a photo and tag the original source if you’d like — I appreciate seeing your creations!
The pumpkin cream swirls beautifully into the cold brew — such a pretty and delicious treat.