Pumpkin Coconut Cream Cold Brew.
Here’s a peek at how I’ve been making pumpkin cream cold brew at home!
I mean, to say that I’m obsessed with the pumpkin cream cold brew is an understatement.
Remember a few weeks back when I shared this coconut cream cold brew? Well, it easily became a staple here, especially the afternoons.
This is super similar, except we’re making a pumpkin coconut cream mixture, much like the pumpkin cream cold brew from starbucks. Which is my LOVE. I mean, I could drink one everyday. I just adore that drink.
My version is much similar, but no where near as sweet. Don’t get me wrong – there is sugar in the pumpkin coconut mixture, it just not as sweet as the store version. Which is fine, because I like to save any of my sweet(er) coffee drinks for outside the house. But in the case that you DO want it sweeter, you can add more!
I mean, doesn’t this look like ice cream below?!
This is how it goes down!
You start with coconut cream. I always have a few cans in the refrigerator – store them there because they need to be cold for this. You can use the cold cream from the milk to whip, or you can actually buy a can of coconut cream too. Either way works.
And don’t worry about it being super thick, because it works better when it’s softly whipped anyway. Think super soft peaks!
Whip in the pumpkin, some spice (I like less, most people prefer more than I do!), vanilla extract, some sugar and salt.
Pour a glass of your favorite cold brew. Or if you really want, you can absolutely throw this on top of hot coffee too!
Top the iced cold brew with a few spoonfuls of the pumpkin coconut cream. Oh my gosh. It’s heavenly!
If you’d like, you can add some pumpkin syrup, vanilla syrup, or heck even maple syrup to the cold brew.
This is such a great drink because you can really customize it to your liking.
And for me, it’s ALWAYS iced coffee season. I love iced so much more than hot. Once this season is over, I’ll move to an iced eggnog latte. Give me iced all the time!
Pumpkin Cream Cold Brew
Pumpkin Coconut Cream Cold Brew
- 1 can cold coconut milk, or ½ cup coconut cream
- 2 tablespoons pumpkin puree
- 2 to 3 tablespoons powdered sugar, depending on your preference
- pinch of salt
- ¼ teaspoon vanilla extract
- ½ teaspoon cinnamon, or pumpkin pie spice, if you prefer, plus more for sprinkling
- pinch of freshly grated nutmeg
- 12 ounces cold brew coffee
- Remove the can of coconut milk out of the fridge. Open the can - the cream should have separated from the liquid. (If you’re using coconut cream, it will not have liquid and you can just whip that.) Discard the liquid, then scoop the firm coconut meat into the bowl of your electric mixer. Add in the pumpkin puree, sugar, salt, vanilla extract, nutmeg and cinnamon.
- Beat on medium speed until it's softly whipped and slightly thickened. Taste and add more spice or sugar if you’d like. I don’t like a lot of spice, so I only add a bit. Feel free to add more nutmeg, allspice, cloves, etc! (You can store this in a sealed container in the fridge for a few days!)
- Pour the cold brew over ice. If desired, you can add a syrup, honey or sugar to the cold brew to make the coffee itself sweeter. Top the iced coffee with a few big spoonfuls of the pumpkin coconut cream. Sprinkle with cinnamon. Drink!
- Notes: You MUST use full-fat CANNED coconut milk for this. I keep a few cans of coconut milk or coconut cream in my fridge at all times so I can make this when I want!
Did you make this recipe?
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I appreciate you so much!
Swirls together nicely too!
32 Comments on “Pumpkin Coconut Cream Cold Brew.”
That looks heavenly! Adding full-fat coconut milk (only have light at the moment) and some cold brew to my shopping list!
Jessica, this sounds awesome! I am not a fan of Starbucks, but I could get that pumpkin cream cold brew every day!!
The cans of coconut milk, cream, cream of, all confuse me. I have a hard time finding coconut cream, cream of, what brands do you buy & what stores to you find them at?? I made your no alcohol pina colada a few weeks ago, which was delish, & was shopping for all of this coconut stuff then!
One of the best pumpkin based drink I have ever tried! Highly recommend!
Best Kitchen Utensils
Ok so this might be a silly question, but did you use like, a Kitchenaid mixer? I just got one and I’m looking for every reason to justify the purchase, lol! You might be my new hero of I can justify using it every day AND save me from my Starbucks habit!! I’m also getting tired of justifying sitting in the drive thru line for my foamy iced cold brew 🤣✨👏🧡
Lindsay- you can definitely use your kitchen aid mixer with the wisk attachment- I used mine (it recently bit the dust after 40 years) all the time to make fresh whipped cream.
Thanks so much, k! 🧡
Do you have to use fresh nutmeg or can you use dried? If so, how much?
it would be 4 to 5 tablespoons powdered sugar,
Once you make this, does it “save” in the fridge for a few days?
This is very very tasty but I would recommend buying coconut cream if you can find it! I used coconut milk and the ‘meat’ never separated from the liquid. So, no matter how much whipping I did, it never thickened to the right consistency. Still putting it on everything though!
i absolutely love the flavour of this, but i had a couple problems with the texture. i used my kitchenaid stand mixer with whisk attachment to whip it, and i ended up with chunks of coconut cream that refused to dissolve. i tried to fix that with my blender, but it was too thick to blend.
i put it in the fridge for a few hours, and when i took it out, it was thick and heavy – not light like whipped cream or starbucks pumpkin cream. it stayed clumpy, dissolved unevenly, and tasted oily when mixed with coffee. is there a step here i could be getting wrong? did i not whip it enough?
i’m still glad i made this, though – i’ll be eating the rest with a spoon.
its too lovely to read this article
I am just become fan of you
thanks for sharing
I was wondering if I could substitute the powdered sugar with maple syrup. TIA!
its too lovely to read this article
I am just become fan of you
thanks for sharing
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Jessica your pumpkin cream cold brew recipe is so good. i will try this at my home.
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