- Feel free to adjust the amount of syrup used in each drink to taste.
- You may also wish to dilute your cold brew with water before drinking, depending on how strong you like your coffee.
- To froth the cold foam mixture for this drink, it's easiest to use a standalone milk frother or handheld frother. However, you can also combine ingredients in a jar and shake them vigorously, or whip them by hand. Either way, the mixture should be thick and silky before adding it to your coffee.
- Coffee: Any variety of beans can be used, but for best results, they should be coarsely ground, like you would use for pour over coffee. Use decaffeinated beans to make this drink decaf. You can also buy pre-made cold brew for this drink (nitro or regular), or even use freshly brewed and chilled coffee.
- Vanilla bean can be substituted with 1 teaspoon of vanilla extract. Add the extract in step 2, after the syrup has finished cooking.
- Regular or heavy whipping cream can be used for this recipe. I've tried half-n-half, and it just doesn't have the same creamy effect. If you want to attempt a dairy-free version of this drink, I'd try using well-chilled, canned coconut cream.
Storage and Shelf Life:
- Cold brew can be kept refrigerated for up to 2 weeks.
- The pumpkin syrup should stay fresh in the refrigerator for about a month.
This recipe makes enough coffee and syrup for multiple drinks. Nutrition facts below are for one prepared drink.