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It’s Pumpkin Spice season which is one of my favorite seasons of the year! I wanted to convert a super-popular coffee shop recipe, the Pumpkin Cream Cold Brew that’s been showing up all over the place.
I should probably preface this by saying that I haven’t actually had Starbuck’s version, so this is more a Cate interpretation of what I think it a Creamy Pumpkin Cold Brew should be like. 🙂
Trim Healthy Mama friends, this drink is a THM:S due to the cream. The amount of drinks it makes is dependent on how much cream you want to use each time. I use 1/8 C. of this mixture frothed.
Note: You can use a blender, but I much prefer a milk frother for this. Because it doesn’t have nasty chemicals, the foam isn’t as “cloud-like” as other versions. I also chill the cream mixture before attempting to froth it. You can use a blender, but you won’t have as nice of results. Here’s a link to my favorite milk frother. At the time of writing this, it’s under $5. I use a cold-brew pitcher I found at ALDI, but you can find them on Amazon as well. Here’s one that’s similar to the style I use!
Don’t skip the straining part. It helps the cream get lighter and fluffier! I use this fine mesh strainer. You’ll have a bit of pumpkin cream puree in the bottom. I usually just eat that. It tastes like pumpkin pie. 🙂