Every fall I eagerly await this iced coffee from that famous coffee shop. What I don't like is that it can be pricey. So I decided to make my own pumpkin cream to be able to enjoy it year round.
Preparation Time
15 mins
Total Time
15 mins
Calories
223 Calories
Recipe Instructions
Step 1
Combine heavy whipping cream, pumpkin puree, pumpkin pie syrup, and pumpkin spice in a bowl. Whip with a hand mixer until creamy and slightly thickened.
Step 2
Fill 2 glasses with ice. Add 1 tablespoon vanilla syrup to each glass, fill 2/3 of the way with cold brew coffee, and divide pumpkin cream evenly between both.
Ingredients
½ cup heavy whipping cream
2 teaspoons pumpkin pie spice
ice
¼ cup pumpkin puree
3 tablespoons pumpkin pie syrup (such as Torani(R)), or to taste
2 tablespoons sugar-free vanilla syrup (such as Torani®)
