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IT IS PUMPKIN SPICE SZN. Okay, okay, I am a little late to the game, because I waited to do this blog until it was closer to fall. That’s alright though.
I don’t know about you, but I think the Pumpkin Cream Cold Brew is BETTER than the PSL. What do you think?! I just haven’t been able to drink PSL’s since I had my babies. You’ll be a fan of the PCCB if you like coffee that is not super sweet!
You know I hate when I have to read a whole story, then get to the recipe, I won’t do that to you. Let’s get to it:
Pumpkin Cream Cold Brew
½ cup heavy whipping cream
2 TBSP pumpkin puree (not pumpkin pie filling)
1 TBSP vanilla syrup (I use sugar free)
Sprinkle pumpkin pie spice
Starbucks Cold Brew Concentrate (follow instructions on bottle)
Put first 4 ingredients into a bowl, and whip it with a wisk (or I prefer a hand mixer) to basically make a whipped cream topping. These portions are customizable, to your prefer pumpkin flavor, or sweetness. Spoon desired amount to the top of your cold brew. Sprinkle extra pumpkin pie spice on the top for more flavor!
Dairy Free Version
½ cup extra creamy oat milk (or other nondairy milk.)
2 TBSP pumpkin puree (not pumpkin pie filling)
1 TBSP vanilla syrup (I use sugar free)
Sprinkle pumpkin pie spice
Starbucks Cold Brew Concentrate (follow instructions on bottle)
Put first 4 ingredients into a bowl, and use a hand frothier to mix ingredients, you can also try a hang blender. These portions are customizable, to your prefer pumpkin flavor, or sweetness. Spoon desired amount on top of cold brew. Since it is not a whipped cream consistency, it may not sit on top as long. Sprinkle extra pumpkin pie spice on the top for more flavor!
What other fall drink recipes would you like to see? Boozy? Nonalcoholic? Apple? More pumpkin? Hot? Cold? Blended? I am up for a challenge! Let me know in the comment! Let me know if you switch up this PCCB recipe at all, and how you like it!
Stay Confident <3
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