 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: Pumpkin Cream 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 Pumpkin Cream 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!
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