This cream is a great fall sweetener for your cold brew as well as hot brewed coffee. Starbucks charges over $5 for their pumpkin cold brew, and while it is delicious, that’s too much for me! So, I figured it couldn’t be that difficult to make my own pumpkin cream, and my own coffee and do it at a fraction of the price. This is a simple recipe and you wont need too much.
Pumpkin Spice Cream:
- 16 oz Half and half
- 1 tbl pumpkin puree (NOT pumpkin pie filling)
- 1 tsp pumpkin pie spice
- 2 tsp vanilla extract
- 1 tbl maple syrup
- 1/3 cup granulated sugar
Place a small saucepan on medium heat. Add all ingredients and heat to a very low simmer, do not boil. Take off the burner and puree briefly with a blender, about 10 seconds. Cool and store for up to 5 days.