Rich coffee, creamy pumpkin, and warm spices collide in this easy at-home drink. It’s the perfect mix of cozy and refreshing for autumn days or whenever you crave fall flavors. Read the full recipe to discover how to make it step by step.
The Cold Brew
Here’s the thing: when you mix cold brew with just the right touch of fall flavors, you get a drink where nothing overpowers. It’s balanced—coffee and pumpkin spice kind of dance together, if that makes sense.
Equipment
You don’t need a barista’s toolkit for this, but a few basics make a difference. A big jar or French press does the trick for steeping. Filtering? Grab a fine-mesh strainer or even some cheesecloth if you have it. A kitchen scale helps if you’re particular, but honestly, eyeballing works in a pinch. Long spoon for stirring, glass or jar for serving—you get the idea.
For that dreamy pumpkin cream, a milk frother is handy, though a whisk and some elbow grease work too. Measuring cups and spoons help keep things consistent. Make sure your gear’s clean so the flavors stay pure.
Ingredients
It’s all about a handful of good ingredients. Getting the proportions right really makes the drink sing.
You’ll need:
- 1 cup coarsely ground coffee
- 4 cups cold, filtered water
- 1/2 cup milk or plant-based milk
- 2 tablespoons heavy cream (optional for richness)
- 1 tablespoon pumpkin puree
- 1 tablespoon maple syrup or simple syrup
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Ice cubes
Play with the sweetener or spice if you want it bolder or milder. Freshly ground coffee? Always a win. Real pumpkin puree gives it that authentic touch.
Instructions
Let’s break it down:
- Mix the ground coffee and cold water in your jar or French press.
- Give it a gentle stir so everything’s soaked.
- Pop it in the fridge and let it steep for 12 to 18 hours (overnight’s easiest).
- Strain out the grounds using your strainer or cheesecloth.
- In a bowl, whisk together milk, cream (if you’re using it), pumpkin puree, maple syrup, pumpkin pie spice, and vanilla until it gets nice and frothy.
- Fill a glass with ice—don’t skimp.
- Pour in the cold brew concentrate until the glass is about two-thirds full.
- Spoon a generous layer (2 to 4 tablespoons) of pumpkin cream on top.
- Stir it up a bit, or just dive in as is.
Most of the time is just waiting for the coffee to steep, so you can go about your day while it does its thing.
Tasting Notes
First sip? You get that mellow, low-acid coffee flavor—super smooth. Then the pumpkin cream hits, adding this rich, velvety texture that’s honestly hard to beat.
The cinnamon, nutmeg, and clove in the cream come through without being too much. There’s a nice warmth, and the maple or simple syrup keeps it balanced. Nothing feels fake or overpowering. Just a refreshing, subtly spiced coffee that’s perfect for sweater weather—or, honestly, whenever you feel like a fall treat.
Quick Pro Tips
Freshly ground coffee makes a world of difference—don’t skimp there. Filtered water? Yeah, it’s worth it for a cleaner, smoother cup. When you’re whipping up the pumpkin cream, get it nice and airy, but don’t overthink it. Pour it over just before you serve.
Strain your cold brew twice if you hate that gritty stuff at the bottom. Want it stronger? Just toss in more coffee grounds. If you’re after something lighter, splash in a bit more milk and see how it feels.
Chill everything ahead of time if you can—nobody likes lukewarm coffee. Feeling adventurous? Swap in honey or agave for a twist. Oh, and extra cold brew keeps in the fridge for about a week, so you’re set for a few days.
