Ingredients

For the Cold Brew:

• 1 cup coarsely ground coffee beans (medium-dark roast works best)
  
  

• 4 cups cold, filtered water
  
  

For the Pumpkin Cream Topping:

• ½ cup heavy cream (or oat cream for dairy-free)
  
  

• 2 tbsp pumpkin purée (not pie filling)
  
  

• 1 tbsp maple syrup (or honey)
  
  

• ½ tsp pumpkin pie spice (plus a pinch for garnish)
  
  

• ½ tsp vanilla extract
  
  

• Dash of sea salt
  
  

Optional Flavor Booster:

• 1 tsp brown sugar syrup for an extra caramelized note
  
  

Instructions

1. Brew the Base:
   
   

• In a large jar or French press, combine coarsely ground coffee with cold, filtered water.
  
  

• Stir, cover, and steep in the fridge for 12–18 hours.
  
  

• Strain through a fine mesh sieve or coffee filter.
  
  

2. Make the Pumpkin Cream:
   
   

• In a mixing bowl, whisk together cream, pumpkin purée, maple syrup, pumpkin spice, vanilla, and a dash of sea salt until slightly thickened and frothy.
  
  

• (For café-style texture, use a milk frother or hand mixer for 30–60 seconds.)
  
  

3. Assemble:
   
   

• Fill a tall glass with ice.
  
  

• Pour in your cold brew (about ¾ full).
  
  

• Add sweetener if desired (brown sugar syrup recommended).
  
  

• Gently float pumpkin cream on top by spooning it over the cold brew.
  
  

4. Finish:
   
   

• Sprinkle a pinch of pumpkin pie spice on top for garnish.
  
  

Sip slowly and let the cream cascade into the coffee for that signature swirl.