Additional pumpkin pie spice or cinnamonfor serving
TO MAKE THE PUMPKIN CREAM/FOAM TOPPING:
In a medium saucepan set over medium heat, whisk together the half-and-half (or milk), pumpkin puree, vanilla syrup, pumpkin pie spice, and salt until smooth and steaming (do not bring to a boil). Remove from the heat and stir in the vanilla extract.
Strain through a fine mesh sieve into a jar; allow to cool. Put a lid on the jar and refrigerate until chilled (at least 1 to 2 hours).
TO MAKE ONE SERVING OF ICED COFFEE:
Pour 1 cup of cold brew coffee into a glass and stir in desired amount of vanilla syrup. Fill glass with ice to the top of the coffee level.
Pour ¼-cup of Pumpkin Cream into a 1-cup glass measuring cup or a frothing pitcher. Use a milk-frother to froth the milk to desired consistency. Pour over the top of the iced coffee, sprinkle with pumpkin pie spice (if desired), and serve immediately.
NUTRITION FACTS were calculated for 1 serving of Pumpkin Cream Cold Brew, assembled as directed (using ¼ cup of pumpkin cream recipe + 1 cup coffee).
This recipe will work with half-and-half, heavy cream, or just about any type of milk (skim milk, 2%, whole milk, almond milk, soy milk, oat milk, etc.), but keep in mind that the ability of different types of milk to foam can vary.
If you don't own a milk frother, you can instead shake the pumpkin cream in a ⅔-empty, tightly-sealed jar for about a minute until foamy, OR vigorously whisk it in a bowl with a metal whisk until foamy.
You may substitute your favorite type of sweetener for the vanilla syrup. See the post for more specific information and suggestions.
If you don’t have Pumpkin Pie Spice on hand, you may make your own for this recipe by combining ¾ teaspoon cinnamon + ⅛ teaspoon ground nutmeg + ⅛ teaspoon ground allspice + a pinch of ground cloves. Or simply substitute straight cinnamon for the pumpkin pie spice.