This salted maple pumpkin cold brew is the tasty swap for you this pumpkin season. Save your time and money in the coffee drive thru and make one of these bad boys. Did I mention I also made this dairy free!
So…. it’s that time again. Pumpkin in everything season. And the thing that gets me every year is the pumpkin cream cold foam cold brew from starbucks. This recipe is not that, but an amazing fall and festive drink. This salted maple pumpkin cold brew is the tasty swap for you this pumpkin season.
This year I wanted to save some money and take on the challenge of creating my own pumpkin spice syrup. To then make my own pumpkin cream cold brew.
To switch things up, I wanted to add more flavor that compliments pumpkin. With this recipe I added the traditional pumpkin spice flavors on top of a fat pinch of salt and some nice maple syrup.
This not only deepens the flavor of a sweet syrup but it also adds a savory-ness that I want in something that is already super sweet.
With this syrup you can make a pumpkin spice latte, throw it in some frothed milk, and you can even add it to baked goods as well.
Since this recipe is pretty basic to make I decided to also add a drink recipe to this post as well! Its quick and simple enough to do in the morning before work.
I also made this version dairy free. In most dairy free foam recipes, barista blend non dairy milk is the way to go. It has the fat to trap the air that you are adding to the milk to make it frothed. I also add a touch of hardened coconut cream to add more creaminess, but it’s not necessary.
This is how you make the salted pumpkin cold brew… kitchen cliffnotes style.
- Pour your preferred cold brew into a glass with 1 tablespoon of pumpkin syrup. Mix to combine
I used my cold brew recipe I have up on patreon. Link here.
- In a mason jar, add 1 tbsp of pumpkin syrup with 1 tbsp of coconut cream (if using). Microwave for 30 seconds or until the coconut cream is melted and incorporated.
- In a milk frother or mason jar add your 1 cup of barista blend non dairy milk and your syrup mixture. Shake or froth until foamy and incorporated
- Pour over your cold brew and sprinkle with cinnamon.
And thats it! I hope you enjoyed this recipe. If you make this be sure to let me know what you think of it. You can tag me on instagram with @kitchen_cliffnotes or by using the hashtag #kitchencliffnotesrecipes If you want more recipes I have a couple over on patreon for extra content if you wish to enjoy. I will see you all next week with a couple new recipes.
Salted Maple Pumpkin Cold Brew
Ingredients
Salted Maple Pumpkin Syrup
- 1/2 cup Light Brown Sugar
- 1/2 cup Grade A Maple Syrup
- 1/4 cup Pumpkin Puree
- 1 cup Water
- Splash Vanilla Extract
- 1 1/2 tsp Pumpkin Spice
- 1/2 tsp Cinnamon
- Pinch Kosher Salt
Pumpkin Cold Brew
- 1/2 cup Barista Blend Non Dairy Milk I use oat
- 1 tbsp Hard Part of Refrigerated Coconut Cream optional
- 1 tbsp Salted Maple Pumpkin Syrup recipe above
- 8 oz Cold Brew
- 1 tbsp Vanilla Syrup
- Cinnamon to sprinkle on top
Instructions
To Make the Salted Maple Pumpkin Syrup
- To Make the Salted Maple Pumpkin Syrup: Combine all your ingredients into a sauce pan ( 1/2 cup light brown sugar, 1/2 cup maple syrup, 1/4 cup pumpkin puree, 1 cup water, splash of vanilla extract, 1 1/2 tsp pumpkin spice, 1/2 tsp cinnamon, and a pinch of salt).
- Place your saucepan over medium heat and bring your mixture to a gentle simmer. Your syrup is done when the ingredients are dissolved and the texture is shiny on the surface.
- Take your syrup off the heat and let cool completely. Transfer to a mason jar and refrigerate after cooled. This syrup is good up to 2 weeks.
To Make the Salted Maple Pumpkin Cold Brew
- To Make the Salted Maple Pumpkin Cold Brew: Add 1 tbsp of pumpkin syrup to a mason jar with 1 tbsp of hardened coconut cream ( if using). Microwave your syrup and coconut cream for 30 seconds so the coconut cream can melt into the syrup. Add your 1/2 cup of barista blend milk. Cover with a lid and shake until thickened.You can also do this all in a milk frother. Just microwave your syrup and then add to the frother.
- To a cup add your 8 ounces of cold brew with ice. Add 1 tbsp of vanilla syrup or more pumpkin syrup to the cold brew and stir to combine.
- With your pumpkin cream frothed, slowly pour over the top of your cold brew. Add a sprinkle of cinnamon and you are done!
