When I first heard about the odd combination of cranberries and pumpkin, I found it quite natural. After all, they’re both present at the Thanksgiving table, and they get along quite well. The question was, will they play well together in a caffeinated drink? They do!
So, I’m sharing with you a recipe for a cranberry pumpkin cold brew, and that’s exciting — there’s no other drink like this, and we’re going all in, not only using authentic cranberry juice in our coffee but also pumpkin puree, which makes the drink thick and creamy.
I hope you’re all about new experiences because this drink is not your average latte. This one is pure innovation, and if you get it right, you’ll surely agree it belongs up there on the menu in the finest coffee shops.
We’ll need cold brew, and you need to make that one at least twelve hours before attempting to put this drink together. Having a mason jar of cold brew in the fridge is a great habit. After all, cold brew is one of the most refreshing caffeinated drinks on the planet!
We’re also using cranberry juice, honey and almond milk for our base. We’re then mixing these with pumpkin puree, not pumpkin pie filling — we want the real stuff, solid pack pumpkin.
And as a garnish, we’re using the classic whipping cream dollop and dusting the drink with pumpkin spice. This might sound like a challenging project, but it really isn’t; everything comes together in the blender, so worry not — this one is easy.
The real secret behind this drink is using authentic, homemade cold brew, so you don’t want to substitute it with anything else. That means making cold brew, but that’s the fun part.
So, what is cold brew? We’re talking about coarsely ground coffee beans steeped in water with a coffee-to-water ratio of between 1:8 and 1:10. You then let the coffee infuse the water with its flavor, aroma and color. Stirring the jar from time to time is a good idea, but the cold brew will still need anywhere between 12 and 24 hours to be ready.
In a blender, combine the ice, coffee, pumpkin puree, honey, cranberry juice and almond milk. Blend until smooth.
Pour in two glasses, top with whipped cream and garnish by dusting them with pumpkin spice.