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Pumpkin Spice Cold Brew with Pumpkin Sauce

I told you, pumpkin is my jam. Starbucks released their pumpkin drinks last week, and of course I tried them both. The new addition to the menu this year is the pumpkin spice cold foam cold brew--and it IS indeed delicious. It's not as sweet as the pumpkin spice latte and since it's still pretty early for hot drinks, Starbucks made a good decision bringing this drink on board this year.


Since I'm obsessed with pumpkin spice, I knew I had to figure out how to make this at home and save myself the $5 a day I want to spend. I used an equal amount of pumpkin and milk, because I really wanted the pumpkin to shine through. I also ended up blending the final pumpkin sauce with milk since that's what they do at Starbucks and I prefer a little cream in my cold brew, but you could easily just use a hand frother to blend the pumpkin sauce into a black cold brew. Side note: even if you don't use it for this recipe, I highly recommend investing in one of these little frothers. They come in handy way to often in our kitchen.


This sauce could also be used to make a pumpkin spice latte if you have an espresso maker at home, or you could toss it on ice cream. No matter what you put it on, it will be delicious. Keep in mind, this is a little stronger on the pumpkin side than the sugary side, so if you're used to the stuff sold in stores, it may take some adjustment. If you try it, let me know how you use it! Enjoy!


Pumpkin Spice Cold Brew with Pumpkin Sauce


Makes: 4 servings

Time: 10 minutes


Ingredients

Pumpkin Sauce

  • 1/2 cup almond milk

  • 1/2 cup pumpkin puree

  • 1/8 tsp nutmeg

  • 1/8 tsp allspice

  • 1/8 tsp ginger

  • 1/2 tbsp cinnamon

  • 3 tbsp coconut sugar

  • 12 oz cold brew

  • 1/2 cup almond milk for serving (optional)

Instructions

I. Combine all ingredients in a small saucepan and bring to a simmer

II. Simmer for 5 minutes, or until sauce thickens slightly

III. In a blender, combine 1/4 cup pumpkin sauce and 1/2 cup almond milk and blend until frothy.

IV. Top the cold brew with your pumpkin-milk mixture.

V. Store sauce in an air-tight container and keep refrigerated.


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