A Fall Recipe Perfect for Arizona Weather

We’re in a fall state of mind!

While we wait for temperatures to drop, we’re sipping on an iced version of a classic fall drink – Pumpkin Cream Cold Brew.

Today we’re sharing our favorite recipe to create this yummy creation at home.  It’s easy, cost effective, and most importantly – delicious!

Plus, it pairs perfectly with our Cold Brew Glass Tumbler

Happy sipping!

Pumpkin Cream Cold Brew Recipe

Time

Prep Time: 5 minutes

Yield: 4 servings

Ingredients

1 cup half and half

*Alternatives: almond, oat or coconut milk

3 tablespoons maple syrup

*Alternatives: honey, agave or simple syrup

2 tablespoons pumpkin puree

½ teaspoon pumpkin pie spice

4 cups of cold brewed coffee of your choice

Ice

Directions

1. To make the cream, place the half and half, maple syrup, pumpkin puree, and pumpkin pie spice in a bowl.

2. Use a frother or electric whisk to combine until thick and foamy.

2. Fill a tall glass (about 12-16 ounces) with ice cubes, then pour the cold brew into the cup, leaving space for the pumpkin cream. Add some of the pumpkin cream mixture on top. Use a stirrer or straw to stir.

3. Enjoy!

Storage

You can store the pumpkin cream in an airtight container in the fridge for 5-7 days. Keep the cream separate from the cold brew coffee, and mix together right before serving.

This recipe was originally obtained from the lovely Feel Good Foodie.