Easy Iced Pumpkin Cream Cold Brew Copycat Recipe
This easy iced pumpkin cream cold brew copycat recipe is a quick, budget-friendly alternative to coffee shop versions, made with simple ingredients like cold brew, heavy cream, pumpkin puree, and maple syrup. It delivers a rich, creamy, and perfectly spiced fall drink in under 5 minutes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 1 ½ cups strong cold brew coffee
- Ice cubes
- ¼ cup heavy cream
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
Instructions
- In a mason jar or small bowl, combine the heavy cream, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract.
- Shake or whisk vigorously for 30-45 seconds until the mixture thickens and becomes a pale orange color.
- Fill a tall glass to the top with ice cubes.
- Pour the cold brew coffee over the ice, filling the glass about ¾ full.
- Slowly pour the pumpkin cream mixture over the back of a spoon held just above the surface of the cold brew to create a distinct layer.
- Serve immediately. Optionally, sprinkle a pinch of pumpkin pie spice on top.
Notes
For best results, use cold heavy cream straight from the fridge. If the cream is too thin, refrigerate for 5 minutes before pouring. For a dairy-free version, substitute full-fat coconut cream for heavy cream. The pumpkin cream can be stored in the fridge for up to 3 days; shake or whisk before using.
Nutrition
- Serving Size: 1 drink
- Calories: 180
- Sugar: 10
- Sodium: 30
- Fat: 14
- Saturated Fat: 9
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: iced pumpkin cream cold brew, copycat recipe, fall coffee, pumpkin spice, cold brew, easy coffee recipe