Description
A creamy, spiced pumpkin coconut cold brew coffee perfect for autumn or anytime you crave a seasonal twist on your iced coffee. This dairy-free, vegan-friendly recipe combines whipped coconut cream with pumpkin puree and warming spices, layered over refreshing cold brew coffee for a delicious and unique beverage.
Ingredients
Scale
Pumpkin Coconut Cream
- 1 can cold full-fat canned coconut milk, or ½ cup coconut cream
- 2 tablespoons pumpkin puree
- 2 to 3 tablespoons powdered sugar, depending on preference
- Pinch of salt
- ¼ teaspoon vanilla extract
- ½ teaspoon cinnamon or pumpkin pie spice, plus more for sprinkling
- Pinch of freshly grated nutmeg
Cold Brew Coffee
- 12 ounces cold brew coffee
- Ice cubes, as needed
- Optional: syrup, honey, or sugar for sweetening the cold brew coffee
Instructions
- Prepare the Coconut Cream: Remove the can of coconut milk from the fridge and open it. The cream should have separated from the liquid. Discard the liquid and scoop the firm coconut cream into the bowl of an electric mixer. If using coconut cream directly, just scoop it out as it is.
- Add Flavorings: To the coconut cream, add pumpkin puree, powdered sugar, a pinch of salt, vanilla extract, freshly grated nutmeg, and cinnamon or pumpkin pie spice. These spices add warming autumn flavors that complement the pumpkin.
- Whip the Cream: Beat the mixture on medium speed until it becomes softly whipped and slightly thickened. Taste the cream and adjust the sweetness or spice level according to your preference by adding more sugar or spices if desired.
- Assemble the Drink: Fill serving glasses with ice and pour 12 ounces of cold brew coffee over the ice. Sweeten the cold brew coffee with syrup, honey, or sugar if you prefer a sweeter base.
- Top and Garnish: Spoon generous dollops of the whipped pumpkin coconut cream on top of the cold brew coffee. Sprinkle with additional cinnamon for garnish. Serve immediately and enjoy your rich, creamy seasonal coffee treat!
Notes
- Use only full-fat canned coconut milk for the best whipping results; light coconut milk will not whip properly.
- You can store the pumpkin coconut cream in a sealed container in the fridge for up to a few days—just re-whip lightly if needed before serving.
- Adjust the spice blend to your taste by adding more nutmeg, allspice, or cloves if you like a stronger autumn flavor.
- If you prefer a sweeter cold brew, add syrup, honey, or sugar before topping with the cream.
- This recipe yields 2 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
