I generally drink my coffee black, with no sweetener. I know, I know. When it comes to Fall, however, I NEED all of the pumpkin-flavored things. You can imagine how happy I was when Starbucks finally released their Fall-themed drinks.
There were several to choose from, but I settled on the pumpkin cream cold brew. I loved it, and decided to drink it at least every other day. That can run into some money, so I decided to make my own at home. With just a few ingredients, I can whip one up whenever I want. With this recipe, the pumpkin foam can be stored in the refrigerator, and whipped right before serving. That keeps your actual ingredient-mixing time down to a minimum.
The fat/calories, and all of that nonsense will vary, depending upon how much of the pumpkin foam your use for your drink. On average, you'll probably use between 1/4 and 1/2 cup per serving, meaning this recipe will make several servings.
What You Need:
1 cup heavy whipping cream
1/2 cup sweetened condensed milk
2 1/2 tsp pure vanilla extract
3 TBSP pure pumpkin puree
2 tsp pumpkin pie spice (you can use more or less)
Cold Brew Coffee
1 cup cold brew coffee concentrate (I do not water mine down, but most people think that's too strong)
1/4 cup water
How To Make It
Mix all of the pumpkin cream topping ingredients together, and give it a good whisk to make sure there are no lumps, and everything is incorporated. Cover, and place in the refrigerator until you're ready to use it.
Cold Brew Coffee
Fill a glass halfway with ice, then pour in your cold brew coffee/water mixture. I like to add a little heavy whipping cream to mine, like in the photo. That's totally optional here.
Measure out how much pumpkin cream you would like to use. Like I said earlier, usually 1/4 to 1/2 cup. Whisk it for about 30 seconds to make it light and foamy. You could also put it in a blender, or use a stick mixer.
Spoon it on top of your coffee, and sprinkle with pumpkin pie spice. Enjoy!
I absolutely adore Chick-fil-A’s frosted lemonade, especially during the summer months. There is nothing quite as refreshing as lemonade, when it is paired with vanilla ice cream, it creates a wonderfully refreshing beverage that is appealing to adults and children alike. Now you can make your very own copycat Chick-fil-A frosted lemonade in the comfort of your own home, without having to brave the heat.
Copycat Chick-Fil-A Frosted Lemonade
Author: Amber D. Riley
Prep time: 5 MinTotal time: 5 Min
A copycat recipe of the infamous Chick-fil-A frosted lemonade.
Created using The Recipes Generator
This copycat Chick-fil-A frosted lemonade recipe is so easy, the whole family can join in on the fun. My two little boys like scooping the ice cream, and then watching all of the ingredients swirl around as I blend them together in my food processor. Of course, I think they like drinking it even more!
We all know that I spend more than my fair share of dollars at Starbucks. When they released their new brown sugar oat milk espresso, I absolutely fell in love. I was buying one every other day, and sometimes every day. Those dollars add up! Below, you’ll find my recipe for a drink that, in my opinion, is a little better than the original.
What You Need:
1 cup water
1 cup dark brown sugar, packed
3 cinnamon sticks (ground cinnamon does not dissolve, and will not give you a smooth drink)
1/2 cup cold brew coffee concentrate
1 cup oat milk
A handful of ice
Optional: A whole vanilla bean, cut in half. I use bourbon-cured Madagascar vanilla beans. If you do not have a vanilla bean and want to use vanilla extract instead, wait until your syrup has completely cooled, and then stir in 1 teaspoon of extract.
How To Make It:
1: Add the water, brown sugar, cinnamon sticks, and vanilla beans (if using them) to a small sauce pan, and bring to a simmer. Stir constantly while simmering for 5 to 6 minutes.
2: The syrup will begin to thicken as it simmers. After simmering, remove it from the heat, and let cool completely. Remove the cinnamon sticks and discard. I leave the vanilla beans in.
3: In a tall glass or a mason jar, add ice until it is halfway full. Add the cold brew coffee concentrate, and give it a shake or stir.
4: Add in 3 tablespoons of the brown sugar syrup. Stir, or shake. If you shake your coffee drink, it will become frothy and give you more of the ‘Starbucks effect.’
5: Add in the oat milk, and give it a stir. Drink it all, or divide between two glasses and enjoy!
The remainder of the syrup will keep for up to two weeks in the refrigerator if kept in a sealed container, like a mason jar.
I do not have the nutritional content for this recipe figured up at the moment, but I will in the near future.
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