Pumpkin Spice Cream Cold Brew
Silky pumpkin-spice sweet cream floating over chocolatey cold brew. Café texture, fall flavor, sweetness your way.
Bert’s Blackboard
- Cold cream + short froth = best float.
- Season with salt micro-pinch for pumpkin pop.
- Pour slow over spoon to crown the brew.
Ingredients (1 tall drink)
- 6–8 oz (180–240 ml) cold brew (or strong iced coffee)
- Ice to fill
- Optional base sweetness: 0–0.5 oz simple or maple syrup
Pumpkin Spice Sweet Cream (tops 1–2 drinks)
- 2 oz (60 ml) half-and-half (or 1 oz heavy + 1 oz milk)
- 0–0.5 oz pumpkin spice syrup* (to taste)
- Optional: 1–2 drops 20% saline
*Quick syrup: 1 Tbsp pumpkin purée + 1 Tbsp brown sugar + 2 Tbsp hot water + 1–2 pinches pumpkin pie spice; whisk smooth, strain if desired.
Gear
Handheld frother or mini whisk, jigger, tall glass, spoon.
Steps
- Fill a tall glass with ice and cold brew. Sweeten base lightly if you like; stir.
- In a cold cup, combine half-and-half and pumpkin spice syrup (plus saline if using). Froth 12–18 sec until silky and pourable.
- Slowly float the sweet cream over the back of a spoon onto the cold brew. Dust with pumpkin spice and enjoy.