Pumpkin Coconut Cream Cold Brew.

Here’s a peek at how I’ve been making pumpkin cream cold brew at home! I mean, to say that I’m obsessed with the pumpkin cream cold brew is an understatement. Remember a few weeks back when I shared this coconut cream cold brew? Well, it easily became a staple here, especially the afternoons. This is […]

The post Pumpkin Coconut Cream Cold Brew. appeared first on How Sweet Eats.

Here’s a peek at how I’ve been making pumpkin cream cold brew at home!

pumpkin coconut cream cold brew

I mean, to say that I’m obsessed with the pumpkin cream cold brew is an understatement.

can of cold coconut milk

Remember a few weeks back when I shared this coconut cream cold brew? Well, it easily became a staple here, especially the afternoons.

This is super similar, except we’re making a pumpkin coconut cream mixture, much like the pumpkin cream cold brew from starbucks. Which is my LOVE. I mean, I could drink one everyday. I just adore that drink. 

whipped pumpkin coconut cream

My version is much similar, but no where near as sweet. Don’t get me wrong – there is sugar in the pumpkin coconut mixture, it just not as sweet as the store version. Which is fine, because I like to save any of my sweet(er) coffee drinks for outside the house. But in the case that you DO want it sweeter, you can add more!

I mean, doesn’t this look like ice cream below?!

pumpkin coconut cream cold brew

This is how it goes down!

You start with coconut cream. I always have a few cans in the refrigerator – store them there because they need to be cold for this. You can use the cold cream from the milk to whip, or you can actually buy a can of coconut cream too. Either way works.

And don’t worry about it being super thick, because it works better when it’s softly whipped anyway. Think super soft peaks!

pumpkin coconut cream cold brew

Whip in the pumpkin, some spice (I like less, most people prefer more than I do!), vanilla extract, some sugar and salt. 

Pour a glass of your favorite cold brew. Or if you really want, you can absolutely throw this on top of hot coffee too! 

Top the iced cold brew with a few spoonfuls of the pumpkin coconut cream. Oh my gosh. It’s heavenly! 

pumpkin coconut cream cold brew

If you’d like, you can add some pumpkin syrup, vanilla syrup, or heck even maple syrup to the cold brew.

This is such a great drink because you can really customize it to your liking.

pumpkin coconut cream cold brew

And for me, it’s ALWAYS iced coffee season. I love iced so much more than hot. Once this season is over, I’ll move to an iced eggnog latte. Give me iced all the time!

pumpkin coconut cream cold brew

Pumpkin Cream Cold Brew

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Pumpkin Coconut Cream Cold Brew

This pumpkin cream cold brew is made with whipped pumpkin coconut cream, spiced with cinnamon and served over ice. It's perfect!
Course Drinks
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings
Author How Sweet Eats

Ingredients

  • 1 can cold coconut milk, or ½ cup coconut cream
  • 2 tablespoons pumpkin puree
  • 2 to 3 tablespoons powdered sugar, depending on your preference
  • pinch of salt
  • ¼ teaspoon vanilla extract
  • ½ teaspoon cinnamon, or pumpkin pie spice, if you prefer, plus more for sprinkling
  • pinch of freshly grated nutmeg
  • 12 ounces cold brew coffee

Instructions

  • Remove the can of coconut milk out of the fridge. Open the can - the cream should have separated from the liquid. (If you’re using coconut cream, it will not have liquid and you can just whip that.) Discard the liquid, then scoop the firm coconut meat into the bowl of your electric mixer. Add in the pumpkin puree, sugar, salt, vanilla extract, nutmeg and cinnamon.
  • Beat on medium speed until it's softly whipped and slightly thickened. Taste and add more spice or sugar if you’d like. I don’t like a lot of spice, so I only add a bit. Feel free to add more nutmeg, allspice, cloves, etc! (You can store this in a sealed container in the fridge for a few days!)
  • Pour the cold brew over ice. If desired, you can add a syrup, honey or sugar to the cold brew to make the coffee itself sweeter. Top the iced coffee with a few big spoonfuls of the pumpkin coconut cream. Sprinkle with cinnamon. Drink!
  • Notes: You MUST use full-fat CANNED coconut milk for this. I keep a few cans of coconut milk or coconut cream in my fridge at all times so I can make this when I want!

pumpkin coconut cream cold brew

Swirls together nicely too!

The post Pumpkin Coconut Cream Cold Brew. appeared first on How Sweet Eats.

Whipped Coconut Cream Cold Brew.

New coffee alert! Whipped coconut cream cold brew is happening! This coffee is UNREAL. The coconut cold brew over ice is refreshing and perfect. It’s topped with whipped coconut cream that is like a fluffy layer of love.  Throw a can of coconut milk in your fridge ASAP so you can enjoy this with me. […]

The post Whipped Coconut Cream Cold Brew. appeared first on How Sweet Eats.

New coffee alert! Whipped coconut cream cold brew is happening!

whipped coconut cream cold brew

This coffee is UNREAL.

The coconut cold brew over ice is refreshing and perfect. It’s topped with whipped coconut cream that is like a fluffy layer of love. 

Throw a can of coconut milk in your fridge ASAP so you can enjoy this with me.

Especially if you’re a coffee + coconut freak too.

pouring cold brew over ice

If you’ve hung around here for awhile you may remember the days when I was obsessed with whipped coconut cream. This is long before you could find store bought versions. And I mean, when I say obsessed, I mean… obsessed. I’ve made whipped coconut cream chocolate mousse, watermelon granita with coconut cream, angel food cake with coconut cream, lemon cupcakes with coconut cream, brown butter shortbread parfaits and so much more.

I LOVE it. 

whipped coconut cream

It’s super easy too. All you need is a can of full-fat coconut milk. The only caveat is that it has to be refrigerated overnight. GAH. I know! 

But it’s worth it, trust me.

cold brew over crushed ice

A few weeks ago, Lacy had a whipped coconut cream cold brew from De Fer and just about lost her mind over it. She said we had to make it and of course, it sounded incredible to me. Obviously!

I think De Fer’s version may use oatmilk somewhere in the drink, but we scrapped that. Instead, we made a super fast coconut syrup. I’ve made a fancier coconut syrup before when I made these coconut lattes. But this time, I made a simple syrup and added a drop of coconut extract as it cooled. SO easy!

whipped coconut cream cold brew

So all you need is a glass of ice, your favorite cold brew, a drop of the coconut syrup and some fluffy coconut cream.

IT IS A DREAM!

whipped coconut cream cold brew

For me, the best part about this cold brew is that the whipped coconut cream doesn’t really curdle. I mean, that is HUGE. I always want to love (canned) coconut milk in my coffee but it’s just so… meh. And it often curdles the minute it hits your glass. This does not. Cue all the exclamation points! 

I think it’s because you whip the coconut cream until it’s just soft – not overly whipped or firm – and that in between is what makes it perfect. It’s not regular liquid coconut milk and it’s not super whipped. It’s soft and creamy and cloudlike. 

Pop over to instagram today to see how I make it! 

whipped coconut cream cold brew

Seriously, I want to drink this every single morning.

whipped coconut cream cold brew

Whipped Coconut Cream Cold Brew

Print

Whipped Coconut Cream Cold Brew

This whipped coconut cream cold brew is the drink of summer! Coconut cold brew served over ice, topped with whipped coconut cream. Yum.
Course Breakfast, Drinks
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 1 person, is easily multiplied
Author How Sweet Eats

Ingredients

  • 8 ounces cold brew coffee
  • 1 to 2 ounces coconut syrup, recipe below
  • cup whipped coconut cream, recipe below
  • cocoa powder, for sprinkling

coconut syrup

  • ½ cup water
  • ½ cup granulated sugar
  • 1 teaspoon coconut extract

whipped coconut cream

  • 1 can full-fat coconut milk, refrigerated for at least 24 hours

Instructions

  • Fill a glass with ice. Pour the cold brew over top and add the syrup. Stir to combine. Top with the coconut whipped cream. Sprinkle with cocoa powder. Serve!

coconut syrup

  • Place the water and sugar in a saucepan and heat over medium heat. Whisk constantly, until the sugar dissolves. Bring to a simmer and let the mixture bubble for a minute. Remove it from heat and let it cool to room temperature. Stir in the coconut extract. You can store this sealed in the fridge for at least a week. This makes ½ cup syrup.

whipped coconut cream

  • Remove the can of coconut milk out of the fridge. Open the can - the cream should have separated from the liquid. (If you’re using coconut cream, it will not have liquid and you can just whip that.) Discard the liquid, then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium speed until it's softly whipped and slightly thickened. If desired, you can beat in 1 to 2 tablespoons of powdered sugar. I personally don’t think it needs sugar.
  • You can store this in a sealed container in the fridge for a few days!
  • Notes: You MUST use full-fat CANNED coconut milk for this. I keep a few cans of coconut milk or coconut cream in my fridge at all times so I can make this when I want!

whipped coconut cream cold brew - stirred up!

P.S. you could also try a cold brew soda float!

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