Pumpkin Coconut Cream Cold Brew
User Reviews
5
Pumpkin Coconut Cream Cold Brew
Description
This beverage starts by scooping the thick cream from chilled full-fat canned coconut milk, discarding excess liquid if needed. The coconut cream is whipped with pumpkin puree, powdered sugar, salt, vanilla extract, cinnamon, and freshly grated nutmeg until slightly thickened and fluffy. The mixture can be adjusted for sweetness and spice intensity according to preference.
Cold brew coffee is served over ice and optionally sweetened before topping with generous spoonfuls of the pumpkin coconut cream. A final dusting of cinnamon completes the drink. The whipped topping offers a light, airy texture contrasting the smooth cold brew beneath.
This cold brew works well as a seasonal iced coffee beverage, delivering pumpkin spice flavor through the coconut cream topping while keeping the coffee base chilled and crisp. The cream can be made in advance and stored chilled for a few days.
Ingredients
- 1 coconut milk or ½ cup coconut cream, cold
- 2 tablespoons pumpkin puree
- 2 to 3 tablespoons powdered sugar depending on your preference
- pinch salt
- ¼ teaspoon vanilla extract
- ½ teaspoon cinnamon or pumpkin pie spice, if you prefer, plus more for sprinkling
- pinch nutmeg freshly grated
- 12 ounces cold brew coffee
Instructions
- 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!
User Reviews
Overall Rating
5
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