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Pumpkin Cream Cold Brew

For the brown sugar syrup
  • 1/2 cup Domino® Dark Brown Sugar

  • 1/2 cup water
  • 1 teaspoon Pure vanilla extract

For the Pumpkin Cream
  • 6 ounces Heavy whipping cream

  • 2 ounces Whole milk
  • 3 tablespoons Pumpkin puree
  • 1/4 cup Brown sugar syrup
  • 1/4 teaspoon Pumpkin spice

To assemble 1 drink
  • 6 ounces Cold brew coffee (store bought)

  • ice
  • 1 tablespoon Brown sugar syrup
  • 4 tablespoons Pumpkin cream
  • dash Pumpkin spice

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Prep Time : 15 minutes / Yields: 4 drinks

Step 1

Prepare the brown sugar syrup by combining sugar and water in a small saucepan. Bring the mixture to a boil, stirring occasionally until all the sugar is dissolved. Reduce the heat and simmer for 10 minutes. Remove from heat and stir in vanilla. Allow the mixture to cool down.

Step 2

In a large measuring cup or mixing bowl, combine the cream and the milk. Using a whisk or an electric whisk, whip the mixture until it forms medium peaks. Add the pumpkin puree, brown sugar syrup, and pumpkin spice and fold into the cream.

Step 3

Fill a tall glass with ice and add cold brew coffee and brown sugar syrup, stir. Gently pour the pumpkin cream over the coffee and sprinkle a dash of pumpkin spice. Enjoy!

Additional Tips:
  • Store the leftover brown sugar syrup in an airtight container in the refrigerator up to 2 weeks. Use the syrup to sweeten other coffee beverages or iced tea.
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