Pumpkin Coconut Cream Cold Brew
If you can't get enough of the Pumpkin Cream Cold Brew at Starbucks, then you're in for a treat. This Pumpkin Coconut Cold Brew is a simple and affordable copycat that you can make at home. You're sure to love its creamy caffeination.
Servings: 2
Equipment
- Blender
Ingredients
- 1 can coconut cream full fat; refrigerate until very cold
- 1 tbsp coconut milk
- 2 tbsp pumpkin puree
- 2 tbsp monk fruit powdered sugar
- 3/4 tsp pumpkin spice
- 3/4 tbsp maple syrup
- kosher salt pinch
- 2 cups cold brew coffee
Instructions
Prepare the Pumpkin Cream
- Place the cream, milk, pumpkin puree, pumpkin spice, 3/4 T maple syrup, and salt into a blender or covered jar.
- Blend in the blender or cover the jar and shake until all the ingredients are combined.
Cold Brew Coffee
- Fill a cup with ice and add 1/2 cup of the cold brew.
- Add 2T of the pumpkin cream on top of the cold brew and use a tall stirring spoon to combine.
- Serve immediately.