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  • Writer's pictureMarie Katherine

Nourishing Pumpkin Cream Cold Brew

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Fall is right around the corner and a few days of not-miserably-hot weather have me all excited for the coziness that fall brings! To be fair, it is August at the time of writing this, which is the height of summer here in Tennessee. BUT we have had a few days of temperatures in the low 80s and it’s got me all ready for the season change! While I LOVE the cool weather, fall leaves, and abundance of mums everywhere, pumpkin food and drinks are my absolute favorite way to embrace the season! I love baking pumpkin bread, muffins, and pumpkin cinnamon rolls every year. And of course, I enjoy a good-ole pumpkin spice latte (or cold brew) from my coffee shop!


While there is absolutely nothing wrong with enjoying a beverage from your local coffee shop, why not save $6 and make it at home, using whole foods that nourish your body? This recipe is packed full of nourishing foods and makes me feel good about having one regularly.


What makes this drink so nourishing?


Pumpkin:


Pumpkin is RICH in all kinds of vitamins, minerals, and antioxidants. Some have even called it the superfood of fall!


Maple Syrup:


Maple syrup is a natural sweetener and my preferred way to sweeten most foods instead of conventional white sugar. It also has the health benefits of being high in antioxidants and offering nutrients like riboflavin, zinc, magnesium, calcium, and potassium!


Raw Cream:


Raw milk and cream are an absolute powerhouse where nutrients are concerned! It’s cram-packed full of vitamins and minerals; everything a calf needs to grow and thrive in its first few months of life!


Conventional milk sold in grocery stores is usually from commercially raised cows (meaning fed grain and given hormones and antibiotics). Conventionally raised cows are not healthy animals, and so the milk they produce is not nearly as good for consumption. Milk sold in grocery stores is also pasteurized, meaning cooked to kill any harmful bacteria. However, pasteurization also removes many of the vitamins and minerals!


For example, the following nutrients are 100% present and available in raw milk but reduced in pasteurized milk:

Vitamin A is 35% reduced, vitamin C is 25-77% reduced, zinc is 70% reduced, B vitamins are 38% reduced, calcium is 21% reduced, and probiotics are completely destroyed.

When sourcing your raw milk, talk to your farmer. Make sure the cows that the milk is coming from are healthy. I always look for grass-fed cows that have not been given unnecessary antibiotics or hormones.


Egg yolk:


Consuming raw egg yolk is something that some people are not quite comfortable with yet. However, the nutrient profile of egg yolk is hard to match in any other food! Egg yolks are rich in protein, choline, fatty acids, and almost all of the essential amino acids a human body needs. Nutrients in egg yolks are bio-available, meaning easy for the body to digest and absorb. Be sure to source your eggs from a trusted source. Free-range hens produce richer and more nutrient-dense eggs as their diets are more diverse and therefore more nutrient-filled. If your area allows it, a small backyard flock is low maintenance and so fun! See my post here for 5 Reasons to Let Your Chickens Free Range AND Solutions to Common Problems!


All that being said, this drink is not only delicious but also GOOD and nourishing for the body!



Nourishing Pumpkin Cream Cold Brew


Tools Needed:

  • Blender

  • French press (or a pitcher/jar and a filter to make cold brew)

Ingredients:

  • 2 cups Cold Brew Coffee

  • 1 tbs Maple Syrup

  • 2 tbs Pumpkin puree

  • 1 tsp Cinnamon

  • ⅓ cup Raw Cream



Instructions:


1. Prepare your cold brew:

Add half a cup of ground coffee to 2 cups of filtered water. Leave this is the refrigerator for 16-20 hours. (See Notes)


2. Add to your blender, one raw egg yolk and maple syrup. Blend for 1-3 minutes until the mixture is light yellow and frothy.


3. Add to the blender the cream, pumpkin puree, and cinnamon. Blend another minute until the milk is frothy and all ingredients are well incorporated.


4. Pour the cold brew into a glass, leaving a few inches of space, and then add the pumpkin cream to the top.


5. Sprinkle with more cinnamon, and enjoy!


Notes:

  • If you did not think ahead to what beverage you might like in 16-20 hours' time and do not have cold brew coffee ready in your refrigerator, then you can just make a cup of coffee and stick it in the freezer to cool down. I won’t tell. Brewed coffee does have a slightly different flavor, but it’s still delicious in my opinion.

  • Most people do not have access to straight raw cream, and instead buy whole milk from their farmer. When you get your milk, notice a line at the top of the jar or carton. this is the cream. When making this ice cream, do not shake or stir your milk, and take milk from the top, so that you get mostly cream.

  • If you do not have access to raw cream or milk, regular cream is of course fine! Opt for organic, grade A milk from grass-fed cows if at all possible as this milk is high quality and will have a higher quality nutrient profile.

  • If you do not tolerate dairy or prefer a dairy-free option, coconut cream is the best replacement.

  • If egg yolks sketch you out a little bit, just leave it out. The final product will be slightly less rich than the original recipe, but still delicious!

 

And that’s it! This recipe is both delicious and packed full of nutrients! It’s perfect for the fall season (especially if you happen to live in an area with fairly warm autumns, like Tennessee). This recipe is for a cold drink, BUT it could very easily be modified for a hot latte! Let me know if you tried this recipe and what you think!


Want more nourishing recipes?


See the ancestral eating page of my blog for more! I love to create easy, nourishing, and delicious recipes that follow the concept of eating ancestrally!


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