Lets switch it up with a Starbucks dupe! and add in a little pumpkin spice 😁🎃
Recipe Credit: https://www.foxandbriar.com/pumpkin-cream-cold-brew-recipe/
What you need:
Cold Brew:
1 cup (4 ounces) roughly ground coffee beans (medium to dark roast)
8 cups filtered water
For Pumpkin Cream
1 cup half and half
1/2 cup sugar I used vanilla sugar
1 TBSP pure pumpkin puree NOT pumpkin pie filling
1 tsp pumpkin pie spice
2 tsp vanilla extract
Pumpkin Cream Cold Brew
8 ounces cold brew coffee
4 ounce pumpkin cream
Lets get started:
Cold Brew:
Take grounds and place them in a sterilized glass container (Mason Jar works great!)
Add water and Give it a good shake to mix everything up.
Place cover on container and let sit in the refrigerator for 24-48 hours.
Strain cold brew mixture by taking another mason jar (or large bowl) and placing a funnel on top. Place a piece of cheese cloth on top of that and then pour the cold brew mixture through the cheesecloth/funnel or coffee filter. Coffee Filter will take more time as you will need to stop and let drain and repeat the process.
Serve immediately or store in refrigerator for several weeks.
Pumpkin Cream:
In a medium saucepan, combine half and half, sugar, pumpkin puree, and pumpkin spice. Whisk over medium heat until sugar is dissolved and mixture is steaming. Do not boil.
Remove from heat and whisk in vanilla extract.
Strain through a fine mesh strainer. Transfer to a clean jar with a lid and store in the fridge.
Putting it all together for Pumpkin Cream Cold Brew:
Optional step: use a milk frother to froth the pumpkin cream right before using.
pour cold brew into a glass filled with ice. Top with desired amount of pumpkin cream. Dust with a pinch of pumpkin spice.
Shopping links to Milk Frothers:
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