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Creamy Copycat Pumpkin Spice Cold Brew Concentrate

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A homemade pumpkin spice cold brew concentrate that captures the rich, spiced flavor of coffee shop drinks without the artificial additives. This easy recipe comes together in under ten minutes and keeps for up to two weeks in the fridge.

Ingredients

Scale
  • 1 cup (240 ml) strong brewed coffee (dark roast or espresso blend), cooled completely
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 1/4 cup (50 grams) granulated sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • A pinch of salt

Instructions

  1. Brew 1 cup of strong coffee and let it cool completely to room temperature or chill in the fridge.
  2. In a small bowl, whisk together the granulated sugar and pumpkin pie spice to prevent clumping.
  3. In a mason jar or mixing bowl, combine the heavy cream, whole milk, vanilla extract, and salt. Whisk until well combined.
  4. Add the spice-sugar mixture to the wet ingredients and whisk vigorously until the sugar begins to dissolve.
  5. Slowly pour the cooled coffee into the cream mixture while whisking continuously until smooth and emulsified.
  6. Seal the jar tightly and shake well. Refrigerate for at least 30 minutes to allow flavors to meld and sugar to fully dissolve.
  7. Shake well before each use and store in the refrigerator for up to two weeks.

Notes

Ensure coffee is completely cooled before adding to cream to prevent curdling. If sugar does not dissolve, gently warm the mixture in the microwave for 15 seconds. For dairy-free, substitute cream and milk with full-fat canned coconut milk. For keto, use erythritol and heavy cream only. Shake vigorously before use as separation is normal.

Nutrition

Keywords: pumpkin spice, cold brew concentrate, coffee recipe, fall drinks, copycat recipe, homemade syrup, dairy-free option

Find it online: https://mandydishes.com/creamy-copycat-pumpkin-spice-cold-brew-concentrate-easy-recipe/