HOW TO MAKE YOUR OWN PUMPKIN *RAW* CREAM COLD BREW AT HOME!
Without a doubt, some of the BEST aspects of the fall and winter seasons are the delicious seasonal Starbucks drinks. Am I right?!
One of my all-time favorites is the classic Pumpkin Cream Cold Brew that landed at Starbucks just 2 years ago. Today, I’m going to show you exactly how to make it yourself at home with Raw Heavy Cream and more! Not only can you now enjoy a sweet, festive fall drink in the comfort of your own home, but you can feel good while doing so due to the amazing benefits raw dairy products have to offer.
WHY USE RAW HEAVY CREAM?
The Starbucks Pumpkin Cream Cold Brew is made with a base of vanilla sweet cream: a combination of vanilla syrup, heavy whipping cream, and milk. Unfortunately, the milk products at Starbucks are pasteurized, like most conventional milks are. Pasteurization is a process of heating milk to extreme temperatures to kill of “dangerous” bacteria. Unfortunately, pasteurization doesn’t discriminate against which bacteria it chooses to kill. It kills all bacteria, even the beneficial ones that help with digestion. That’s what makes raw products so special. They’ve never been heated, homogenized, or altered in any way. They’re the real, raw deal.
To paint a picture, a product like Raw Heavy Cream contains a very important enzyme that pasteurized milks and creams do not: lactase. Lactase is an enzyme designed to process and digest lactose, the sugars found in milk. In pasteurized milk products, the absence of lactase often results in poor digestion among consumers, leading to common issues like lactose intolerance and other dairy sensitivities. However, in raw dairy products, there is the natural, perfect amount of lactase; thus, our customers can enjoy our raw dairy products with ease and enjoyment.
Summary: Raw dairy products are superior for a plethora of reasons, most notably because of the beneficial bacteria and digestive enzymes that help with digestion and bodily utilization.
HOW TO MAKE A PUMPKIN RAW CREAM COLD BREW
Being a barista has to be one of the most fun jobs, whether you do it professionally or just for fun at home. The artistic creations you can make with coffee and cream is beautiful and exciting. Especially when it involves PUMPKIN and raw milk! As expected, the Pumpkin Cream Cold Brew starts with a base of cold brewed iced coffee. You can either buy a ready-made organic cold brew at the grocery store, or you can make it from scratch. I recommend this recipe if you choose to go the homemade route. If you want to learn how to grind your own coffee beans at home without a coffee grinder, check out this article for creative suggestions. Pour your ready-made cold brew into a glass with ice and set aside for later. *Optional: add sweetener into the coffee for extra sweetness.
Now it’s time to make the pumpkin raw cream, the most exciting part! As mentioned before, the Starbucks pumpkin cream is made from a base of regular vanilla sweet cream, which is a combination of heavy cream, milk, and vanilla syrup. To make ours, we’re going to combine 1/2 cup of Raw Whole Milk, 1/2 cup of Raw Heavy Cream, 1 tsp of organic pure vanilla extract, and 1-3 tsps of your sweetener of choice. (I recommend using raw honey or pure maple syrup). The final ingredient that makes our pumpkin raw sweet cream is, of course, pumpkin! Add 1-2 tablespoons of pumpkin spice syrup into the mix and blend all ingredients until smooth and fluffy.
Once blended, pour on top of your cold brew, top with a dazzle of pumpkin spice seasoning, whipped raw cream (optional) and sip away!
RECIPE
Ingredients:
8oz of cold brewed coffee
Ice
1/2 cup of Whole Raw Milk
1/2 cup of Raw Heavy Cream
1 tsp of organic pure vanilla extract
1-3 tsp of sweetener of choice (raw honey, pure maple syrup, etc) (sweeten to taste)
1-2 tablespoons of pumpkin spice syrup
Pumpkin spice powder
INSTRUCTIONS:
Pour cold brewed coffee into a glass with ice. Add liquid sweetener if you like the extra sweetness. (Note: the pumpkin cream may be enough to sweeten the coffee itself). Leave enough room to pour the pumpkin cream on top (about 1/4 of the cup).
Pour remaining ingredients (Whole Raw Milk, Raw Heavy Cream, vanilla extract, sweetener of choice, and pumpkin spice syrup) into a blender and blend on high for 30-60 seconds until the cream is light and fluffy. Mix longer if you like it to be more foamy like it is at Starbucks. The longer you blend, the thicker it will become.
Once finished, pour pumpkin cream on top. Save the rest of the cream in a mason jar and store in the fridge. Top with pumpkin spice powder, raw whipped cream (optional) and enjoy!
FAQS:
Is it easy to make cold brew at home?
Yes, it’s very easy! Especially once you get the hang of it. Homemade cold brew tastes the best. It’s much stronger than regular iced coffee, which is just brewed hot coffee that’s been chilled in the fridge. Cold brew, on the other hand, is brewed “cold” (at room temperature). When you make it, be sure to always use freshly ground beans for optimal freshness and flavor. I recommend buying the beans directly from Starbucks or another local coffee shop near you. Dark roast makes for the best cold brew.
Can I use pumpkin puree instead of pumpkin spice syrup?
Yes, you can. The pumpkin spice syrup is what the baristas at Starbucks use in their recipe, hence why the drink is so sweet. If you’d like to keep it simple and cut out the extra step of making the homemade pumpkin spice syrup at home (or buying it from the store), then you can simply use 1-3 tablespoons of organic pumpkin puree in replacement. Make sure to adjust the sweetener ratio if needed. Pumpkin puree itself can be quite bitter.
How long will the pumpkin cream last in the fridge? Will it retain its thickness?
Great question! In order to get the “foaminess” of the cream that Starbucks masters, you’d have to individually make and blend the pumpkin cream each time. You can do that, and if so, you’ll need to shorten the recipe. However, you can also make a large batch of pumpkin cream like we just did, store it in the fridge, and pour into your coffee (cold or hot) each morning just like you would add in regular cream. It’s just as delicious and way more convenient!
MAKE IT YOURSELF AND SHOW US YOUR RAW CREATION
We’d love to see your Pumpkin Raw Cream Cold Brew! Make it at home, post a picture on Instagram, and tag us so we can give your photo some love and share it onto our page!
#RAWGOODNESS
ABOUT RAW HEAVY CREAM
RAW FARM Heavy Raw Cream is rich in heart-healthy Omega-3 fatty acids, CLA, "X-Factor ", vitamins, and minerals. Separated from our Whole Raw Milk that was simply flash-chilled, filtered, and tested. The ease of digestibility of Heavy Raw Cream gives those that experience discomfort with processed dairy products, a delicious and natural option.
Our truly happy cows grass graze on luscious green pasture, all year long. Absolutely NO antibiotics, synthetic hormones, toxic pesticides, or GMO anything. Customers with lactose sensitivities have a delicious, nutritious, and natural alternative in this unaltered, wholesome product.
SIMPLY FLASH-CHILLED, FILTERED, AND TESTED.
The ease of digestibility of Heavy Raw Cream gives those that experience discomfort with processed dairy products, a delicious and natural option.
GLUTEN-FREE | RAW | PALEO | TESTED | NON-GMO | PRIMAL | KETO | KOSHER
