Five words for you- Creamed Pumpkin Spice Iced coffee. This cold brew pumpkin spice iced coffee is for those of you who aren’t ready to give up summer but still care to dip your toe in the pumpkin craze.
It’s a cold brew coffee with pumpkin cream syrup think Starbucks Pumpkin Cream Cold Brew; yea PSL’s are a thing of the past, hold your tomatoes.😁
I use to be a die-hard PSL fan in my college years, but when the receipts began to pile, and all I could see on my bank statement was Starbucks, I started to question my existence. I had to break up with PSL for good. Besides, it’s so 2003, and there are better things on the horizon, like this creamed pumpkin spice iced coffee.
So, when that pumpkin craving strikes, reach for this creamed cold brew deliciousness.
However, this creamed pumpkin spice iced coffee calls for a cold brew, but if you like living on the edge, add a shot of espresso for an added kick. You know you want to 🙂
I love making cold brew at home in a huge batch so I can sip on it all week. If you don’t have the time to make one for this recipe, purchase a concentrated one here or at any big chain grocery store.
How To Make a Homemade Cold Brew Coffee
Homemade Cold brew is simple to make and less intimidating using two ingredients and essential household tools. You don’t need a cold brew maker or any fancy equipment.
Do you have a mason jar or pitcher with lid, cheese-cloth or coffee filter? Then let’s make some cold brew.
½ cup coarse ground coffee (I used Colombian coffee, 100% Arabica beans)
3 cups of filtered water
Pour ground coffee in a mason jar or French press. Add water and stir. Cover with a lid and place in the refrigerator or leave on the kitchen counter at room temperature for 12+ hours or overnight.
Line a fine-mesh with a coffee filter or cheese-cloth and place over a wide mouth jar or bowl. Gently pour the coffee through the sieve and discard the grounds.
At this point, you can dilute the coffee with some more liquid. Proceed to the recipe card at the bottom of the page to enjoy this cold brew with our Creamed Pumpkin spice iced coffee recipe.
Ps: If you don’t intend to dilute this afterward, I’ll suggest adding 6fl.oz of water for each tablespoon of ground coffee.
How to Make Pumpkin cream syrup
I’ve made different versions of this syrup, but I love this one the most because of its consistency and multi-purpose. This luscious cream syrup can be drizzled over cakes, pancakes, waffles, ice cream, oatmeal, smoothies, cocktails, and lots more!
Combine condensed milk ( you can also use caramel sauce for a richer flavor), pumpkin purée, pumpkin spice, salt, water (milk or half and half works too) in a saucepan.
Place on a stovetop on medium-low heat and cook for 4 to 6 minutes stirring continuously to avoid burning. The sauce should have a runny consistency.
Remove from stove, and vanilla extract and stir to combine. Strain using a sieve and set aside to cool completely.
Store the pumpkin cream sauce in an airtight container and refrigerate for up to two months. Be sure to give it a good shake before using it.
Check out the recipe card below on how to put it all together. There you have it, smooth creamed pumpkin spice iced coffee to start the day. It’s still hot in my neck of the woods, so this drink is greatly needed.
Check out my other pumpkin recipe that has been receiving rave reviews here.
MORE HOLIDAY TREATS TO WOO YOUR GUESTS
- SOFT AND CHEWY GINGERBREAD COOKIES
- DECORATIVE PIE CRUST IDEAS
- CLASSIC TIRAMISU
Did you make this creamed Pumpkin Spice Iced Coffee? Share with us on Instagram using the hashtag worldlytreat(#worldlytreat); we’d love to see what you made. Don’t forget to pin it for later.
Peace & Love
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Creamed Pumpkin Spice Iced coffee
Creamed Pumpkin spice Iced Coffee
- Ice cubes
- 2 cups Cold brew coffee See recipe note below on how to make one at home
- ½ cup Milk You can substitute with any nut milk
- 3 tablespoons Pumpkin cream syrup plus more to garnish
- Heavy whipping cream for garnish (optional)
For Pumpkin cream syrup (yields 1 ⅔ cups)
- ½ cup Condensed milk
- ¼ cup Pumpkin purée **NOT pumpkin pie mix**
- 2 teaspoons Pumpkin spice See recipe note below on how to make one at home
- Pinch of salt
- ½ cup Water
- 1 teaspoon Vanilla extract
Creamed Pumpkin spice Iced Coffee
- In a mason jar or tall glass, add ice cubes, pour in cold brew coffee, milk, and top with pumpkin cream syrup. Stir to combine. Swirl an ampule amount of whipped cream on top and drizzle some pumpkin cream sauce or pumpkin spice on top. Enjoy!
For Pumpkin cream syrup
- Combine condensed milk, pumpkin purée, pumpkin spice, salt, water in a saucepan. Place on a stovetop on medium heat and cook for 5 to 6 minutes stirring continuously to avoid burning. The sauce should have a runny consistency. Remove from stove, and add vanilla extract and stir to combine. Strain using a sieve and set aside to cool completely.
- Store the pumpkin cream sauce in an airtight container and refrigerate for up to two months. Be sure to give it a good shake before using it.
How Do I make A Cold-brew Coffee at Home?To make a cold brew at home, you'll need:
- ½ cup coarse ground coffee (I used Colombian coffee, 100% Arabica beans)
- 3 cups of filtered water
How can I make Pumpkin Spice at home?Here is what you'd need to make a pumpkin spice blend:
- Mix these ground spices- 4 teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon cloves, ½ teaspoon nutmeg, ½ teaspoon allspice.