Jak przygotować pumpkin cream cold brew w domu

Pumpkin cream cold brew has become a fall favorite at coffee shops, but you can easily make it at home with just a few ingredients. This guide walks you through the process, from brewing the cold brew to whipping up a silky pumpkin cream layer. You'll save money and control exactly what goes into your drink.

The key to a great pumpkin cream cold brew is the cream layer. Using plant-based milks like Elmhurst 1925's Oat Barista Edition gives you that rich, velvety texture without dairy. Plus, you can customize the sweetness and spice level to your liking. Let's get started.

What You'll Need

To make a pumpkin cream cold brew at home, you'll need cold brew coffee (store-bought or homemade), pumpkin puree, maple syrup or sugar, pumpkin pie spice, vanilla extract, and a creamy plant-based milk. Elmhurst 1925's Oat Barista Edition is ideal because it's designed to foam and blend smoothly, but you can also use their Unsweetened Oat Milk for a less sweet option.

You'll also need a jar or glass to assemble the drink, a spoon for layering, and optionally a milk frother to make the cream extra fluffy. If you don't have a frother, you can shake the cream mixture in a sealed jar for about 30 seconds to achieve a similar effect.

• Cold brew coffee (concentrate or ready-to-drink)
• Pumpkin puree (not pumpkin pie filling)
• Maple syrup or your preferred sweetener
• Pumpkin pie spice and vanilla extract
• Elmhurst 1925 Oat Barista Edition or Unsweetened Oat Milk

Step-by-Step Instructions

Start by making the pumpkin cream. In a small bowl, whisk together 2 tablespoons of pumpkin puree, 1 tablespoon of maple syrup, 1/4 teaspoon of pumpkin pie spice, and a drop of vanilla extract. Slowly add 1/2 cup of Oat Barista Edition while whisking until the mixture is smooth. If you have a frother, blend until frothy for a lighter texture.

Fill a tall glass with ice cubes and pour in your cold brew, leaving about an inch of space at the top. If you're using a concentrate, dilute it with water or milk according to the package instructions. Slowly pour the pumpkin cream over the back of a spoon onto the cold brew to create a distinct layer. The cream will float on top, giving you that signature look.

For an extra touch, dust the top with a pinch of pumpkin pie spice or cinnamon. Serve immediately with a straw so you can mix the layers as you drink. If you prefer a sweeter drink, adjust the maple syrup in the cream or add a flavored syrup to the coffee.

• For a dairy-free version, use Oat Barista Edition or Unsweetened Cashew Milk.
• To make it vegan, ensure your sweetener is plant-based.
• If you don't have cold brew, brew strong coffee and chill it.

Customizations and Variations

This recipe is easy to tweak. For a richer flavor, use Elmhurst 1925's Chocolate Oat Milk in the cream for a mocha-pumpkin twist. Or swap the pumpkin pie spice for a pinch of nutmeg and cloves. If you like your drinks extra creamy, add a splash of Unsweetened Vanilla Pistachio Milk to the cold brew itself.

You can also make a large batch of the pumpkin cream and store it in the fridge for up to three days. Just give it a good shake or whisk before using. For a festive touch, rim the glass with cinnamon and sugar before adding the ice.

• Try using Caramel Macchiato Oat Creamer instead of the homemade cream for a shortcut.
• Add a shot of espresso for a stronger caffeine kick.
• Use pumpkin spice syrup if you prefer a liquid sweetener.

Making a pumpkin cream cold brew at home is simple, customizable, and perfect for fall. With Elmhurst 1925's plant-based milks, you can enjoy a dairy-free treat that rivals your favorite coffee shop. Experiment with different flavors and find your ideal combination.