Easiest Way to Make Home Brew Ginger Beer Non-Alcoholic

Pumpkin Cream Cold Brew

Because ginger beer is fermented (the bubbles being produced by yeast), the bottle produces carbon dioxide and the beer becomes alcoholic.

Recipe Summary Pumpkin Cream Cold Brew

Every fall I eagerly await this iced coffee from that famous coffee shop. What I don't like is that it can be pricey. So I decided to make my own pumpkin cream to be able to enjoy it year round.

Ingredients | Home Brew Ginger Beer Non-Alcoholic

½ cup heavy whipping cream

¼ cup pumpkin puree

3 tablespoons pumpkin pie syrup (such as Torani(R)), or to taste

2 teaspoons pumpkin pie spice

ice

2 tablespoons sugar-free vanilla syrup (such as Torani®)

1 cup cold brew coffee, or as needed

Directions

Combine heavy whipping cream, pumpkin puree, pumpkin pie syrup, and pumpkin spice in a bowl. Whip with a hand mixer until creamy and slightly thickened.

Fill 2 glasses with ice. Add 1 tablespoon vanilla syrup to each glass, fill 2/3 of the way with cold brew coffee, and divide pumpkin cream evenly between both.

I prefer 1/2 pumpkin cream:1/2 cold brew. Adjust to your liking.

I prefer a sweeter cold brew, so I sweeten my coffee with the optional vanilla syrup.

Info | Home Brew Ginger Beer Non-Alcoholic

prep: 15 mins total: 15 mins Servings: 2 Yield: 2 coffees

TAG : Pumpkin Cream Cold Brew

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