Mud Pie Recipe

This mud pie is one of go-to desserts. The mix of coffee ice cream and chocolate is perfection, and a total treat to make and eat! Plus, it looks super impressive without being complicated.

Crushing chocolate-covered espresso beans for the topping is my favorite part—it adds a unique crunch and flavor that makes this pie unforgettable. Trust me, you’ll love it!

Why I Love This Recipe

• Coffee ice cream and chocolate are a match made in heaven.
• The crushed espresso beans on top add the perfect crunch.
• It tastes impressive but is a breeze to make!

Ingredients

The ingredient list for mud pie is short and sweet!

• coffee flavored ice cream – Grab your favorite brand of coffee flavored ice ice cream!
• unsalted butter
• chocolate graham crackers
• semi-sweet chocolate chips – regular sized and mini
• heavy cream
• granulated sugar
• chocolate covered espresso beans – (optional) These add a lot of flavor. You can find them in the bulk section of a super market or they are available at Trader Joes.

How To Make Mud Pie

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Preheat your oven to 350°F.
• Step Two: Grab a food processor and blitz the chocolate graham crackers into crumbs. Toss in the butter and sugar, and pulse until it’s all nicely moistened.
• Step Three: Press the cookie mix into the bottom and up the sides of a 9-inch pie plate. Build up the sides to create a nice well for the ice cream. A straight-sided dry measuring cup can help you get the edges smooth. Bake for about 10-12 minutes until it’s dry, then let it cool completely.
• Step Four: Spread your ice cream mixture evenly over the cooled crust, smoothing out the top. Pop it in the freezer for an hour, making sure the pie plate is on a flat surface.
• Step Five: For the topping, heat the heavy cream in a small saucepan over medium-high heat until it’s warm and bubbly, about a minute. Add in 2 oz. of chocolate chips and stir until it’s smooth. Drizzle this over the partially frozen ice cream cake. Sprinkle on crushed espresso beans and mini chocolate chips. Cover and freeze until firm, about 6 hours or overnight.

Recipe Tips

Here are a few tips to keep things smooth while you’re making your mud pie.

• When you’re pressing the crust into the pie plate, use the bottom of a straight-sided measuring cup. It’ll help you get those edges nice and smooth without a fuss.
• Make sure the crust is completely cooled before you add the ice cream. A warm crust can make the ice cream melt and get messy.
• If your ice cream is too hard to spread, let it sit out for a few minutes to soften up. It’ll be much easier to work with.
• Make sure your pie plate is on a flat, even surface in the freezer. This will help the ice cream set evenly.
• When making the topping, don’t let the cream boil. Just get it warm enough to melt the chocolate chips smoothly.
• Crushing the espresso beans can be a bit tricky. Put them in a Ziploc bag and give them a few good whacks with a rolling pin.
• This pie needs some serious freezer time to set properly, so it’s best to make it the day before you need it.

Storage

Here are some storage and leftover tips to keep your mud pie fresh and tasty.

• If you’ve got leftovers, cut the pie into individual slices and wrap each slice in plastic wrap. Then place the wrapped slices in an airtight container. This makes it easy to grab a single slice when you’re in the mood for a quick treat.
• When you’re ready to enjoy the leftovers, let the slice sit at room temperature for about 10-15 minutes. This will soften it up just enough to get that perfect texture back.
• Avoid storing the pie near the freezer door where temperature fluctuations can happen. Keep it in the back of the freezer for a more consistent chill.
• Your Mud Pie should stay good in the freezer for about 1-2 weeks. Any longer, and the quality might start to decline.

More Ice Cream Cake Recipes

Who doesn’t love an ice cream cake?!

• Strawberry – Chocolate Chip Ice Cream Cake or
• Whoppers – Malted Milk Ice Cream Cake
• Snickers Ice Cream Sandwich Cake

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Mud Pie

This Mud Pie is a real treat! Coffee-flavored ice cream and chocolate come together for a fantastic combo in every bite. I like to crush up some chocolate-covered espresso beans on top for an extra burst of flavor and a nice crunch.

Course Dessert

Cuisine American

Keyword Mud Pie

Prep Time 30 minutes minutes

Freezing Time 6 hours hours

Total Time 30 minutes minutes

Servings 12 people

Calories 407kcal

Author Cathy Pollak

Equipment

• food processor
• measuring cups and spoons
• 9-inch pie plate
• ice cream scoop
• Saucepan

Ingredients

Crust:

• 1-1/2 cups (170 g) chocolate graham crackers
• 7 tbsps. unsalted butter, melted
• 3 tbsps. granulated sugar

Filling:

• 3 pints coffee ice cream, softened

Topping:

• 2 tbsps heavy whipping cream
• 2 oz semi-sweet chocolate chips
• 2 tbsps chocolate covered espresso beans, crushed find them in the bulk section or Trader Joe's sells them
• 2 tbsps mini semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees F.
• In a food processor, process the chocolate graham crackers until crumbs form. Add the butter and sugar and continue to pulse until moistened.
  1-1/2 cups (170 g) chocolate graham crackers, 7 tbsps. unsalted butter, melted, 3 tbsps. granulated sugar
• Press the chocolate cookie mixture into the bottom and up the sides of a 9-inch pie plate (you really want to build up the sides so they become a well when you pour the ice cream into the crust). A straight-sided dry measuring cup will help you get the inside edges smooth. Bake until dry, about 10 to 12 minutes. Let cool completely.
• Spread the ice cream mixture evenly over the cooled crust, making the top smooth. Freeze for one hour. (Make sure pie plate is on a completely flat surface in the freezer.)
  3 pints coffee ice cream, softened
• To make the topping, place heavy cream in a small saucepan over medium-high heat and heat to very warm (bubbly), about 1 minute. Add 2 oz. of chocolate chips and stir until mixture is very smooth. Drizzle over the partially frozen ice cream cake. Sprinkle with crushed espresso beans and mini chocolate chips. Cover and freeze until firm another 6 hours or overnight.
  2 tbsps heavy whipping cream, 2 oz semi-sweet chocolate chips, 2 tbsps chocolate covered espresso beans, crushed

Video

Notes

Serving: Before serving, remove the pie from freezer and let rest for 10 minutes. 

For optimal outcomes when preparing this mud pie, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 150g | Calories: 407kcal | Carbohydrates: 39.8g | Protein: 5.5g | Fat: 26.2g | Saturated Fat: 15.6g | Trans Fat: 0.5g | Cholesterol: 99.4mg | Sodium: 195.5mg | Fiber: 0.7g | Sugar: 29.7g | Vitamin A: 770IU | Calcium: 97mg | Iron: 0.9mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mud Pie appeared first on Noble Pig.

Mini Espresso Cheesecakes

These showstopping mini cheesecakes are reminiscent of Italian tiramisu, but in bite-sized cheesecake form. It’s a challenge to picture a more dazzling addition to this year’s holiday dessert spread.

If there was ever a match made in delicious-sweets heaven, it is the union of the espresso flavored aspects of tiramisu and cheesecake together in one bite. Tiramisu’s flavors play so well with rich and creamy cheesecake that it can only be said they were made for each other.

Related: Cinnamon Swirl Cheesecake

Why I Love This Recipe

• Made with the best combination of flavors – robust espresso, velvety cheesecake, and Oreo crunch.
• Bite-sized portions, just like my cherry cheesecake tacos, for easy indulgence and serving a crowd.
• A make-ahead dessert, ensuring it’s ready for party time.
• Versatile and suitable for various occasions, while adaptable for different seasons, with a special charm for holiday festivities
• Effortless to share and serve, making it a crowd-pleaser.
• Perfect for the coffee lover.

Ingredients

Crust:

• Oreo Cookies: The rich chocolatey base for the crust.
• Butter: Binds the cookie crumbs, adding a buttery texture to the crust.

Cheesecake Filling:

• Cream Cheese: Forms the creamy and decadent base of the cheesecake.
• Greek Yogurt: Adds a tangy and velvety texture to the filling.
• Granulated Sugar: Sweetens and enhances the overall flavor of the cheesecake.
• Cornstarch: Contributes to the smooth and firm texture of the filling.
• Vanilla extract: Infuses a vanilla flavor.
• Brewed Espresso: The robust coffee flavor.
• Eggs: Provide structure and richness to the cheesecake.

Whipped Chocolate Topping:

• Heavy Whipping Cream: Creates a light and fluffy texture for the chocolate topping.
• Instant Hot Chocolate Mix: Adds a quick and convenient chocolate flavor along with sweetness.
• Vanilla Extract: Enhances with a hint of vanilla.
• Cocoa Powder: Dusts the cheesecakes with a rich cocoa flavor.

How to Make Mini Espresso Cheesecakes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep and pre-bake):
  Heat the oven to 325°F (163°C) and grease your mini cheesecake pan, or line a cupcake pan with paper liners if that’s what you have. I use Oreos for the crust, and a quick spin in the food processor turns them into fine crumbs. Press the mixture firmly into each well and bake for 5 minutes so they set up a bit. Let them cool while you work on the filling.
• Step Two (make the filling):
  Beat the cream cheese and Greek yogurt together until smooth. Add the sugar, cornstarch, vanilla, and brewed espresso and keep mixing until it all blends together. Add the eggs one at a time, mixing just until they disappear into the batter. You don’t want to overdo it—the goal is creamy, not dense.
• Step Three (fill and bake):
  Scoop the batter into each well, filling them right to the top. Bake for about 18 to 20 minutes, just until the edges are set and the centers have a little wiggle left. That jiggle means the texture will be silky once chilled.
• Step Four (cool and chill):
  Let them cool completely at room temperature, then refrigerate for at least two hours. This is where they firm up and take on that smooth cheesecake texture.
• Step Five (chocolate topping):
  Beat the heavy cream with the hot chocolate mix and vanilla until stiff peaks form. It’s thick, glossy, and holds beautifully. Spread or pipe it over the chilled cheesecakes, then give them a good dusting of cocoa powder before serving.

Recipe Tips

• Bring the cream cheese, Greek yogurt, and eggs to room temp so the batter blends smooth and bakes evenly.
• Stick with full-fat cream cheese and yogurt for that rich, classic texture.
• Press the crust in firmly and evenly so it stays put when you lift the cheesecakes out.
• Mix the filling just until combined. Overdoing it makes the texture heavy instead of creamy.
• Adjust the espresso strength to your taste. I like it bold, but mild works if you want the chocolate to lead.
• Pull them from the oven when they’re set around the edges and still a little jiggly in the center.
• Let them cool fully before chilling so they set up right and don’t crack.
• Use cold whipping cream for the chocolate topping so it thickens and holds its shape.
• Top with nuts, caramel, or berries if you want to dress them up.
• Whip the cream just before serving for the best texture and look.

Frequently Asked Questions 

• Can I use instant coffee instead of brewed espresso in the cheesecake filling?
  Yes. Adjust the quantity based on your desired coffee flavor intensity. I prefer it strong just like I make it in my toffee tiramisu and pumpkin tiramisu recipe.
• Can I make these cheesecakes ahead of time?
  Yes, these mini cheesecakes can be made in advance and stored in the refrigerator. Just wait to add the whipped chocolate topping until serving.
• Can I freeze these mini cheesecakes?
  Yes, these cheesecakes freeze well without the topping. Thaw in the refrigerator before serving.
• Can I substitute regular cream cheese with a low-fat version?
  While it may alter the texture slightly, you can use low-fat cream cheese for a lighter option.
• How do I prevent cracks on the surface of the cheesecakes?
  Avoid overmixing really helps. Since these cheesecakes are covered with topping, you don’t have to worry about it too much.
• Can I use a different type of cookie for the crust?
  Feel free to get creative and try your favorite cookies for a unique twist on the crust. Or go totally off the rails and make my tiramisu brownies, same coffee flavor, different middle.
• How long will these mini cheesecakes stay fresh in the refrigerator?
  These cheesecakes can be stored in the refrigerator for up to 3-4 days, maintaining their freshness and flavor.
• Can I make these cheesecakes gluten-free?
  Yes, opt for gluten-free cookies for the crust and make sure other ingredients used are gluten-free.
• What adjustments should I make for high-altitude baking?
  Consider slightly reducing the sugar and increasing the baking temperature by a few degrees to account for high-altitude conditions.
• Can I use a different type of yogurt in place of Greek yogurt?
  Yes, you can use regular yogurt, but Greek yogurt is what contributes to a thicker and creamier texture so they may not turn out the same.

More Cheesecake Recipes

• Cranberry Cheesecake
• White Chocolate Raspberry Cheesecake
• Rolo No-Bake Cheesecake
• Mini Blueberry Cheesecakes
• Pumpkin Cheesecake Dip
• Apple Cheesecake Bars

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Mini Espresso Cheesecakes

These irresistible mini-sized espresso cheesecakes are nestled on a Oreo cookie base and crowned with a luscious cloud of chocolate whipped topping that is generously dusted with cocoa powder. These mini cheesecakes are an indulgence fit for any occasion, with a special nod to the holiday season.

Course Dessert

Cuisine American

Keyword Mini Espresso Cheesecakes

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Chilling 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 24 mini cheesecakes

Calories 214kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• 2 mini cheesecake pan or muffin tin*
• food processor
• hand mixer or stand mixer
• Sifter

Ingredients

Oreo Cookie Crust:

• 18 Oreo cookies
• 4 tbsps. butter, melted

Espresso Cheesecake Filling:

• 2 (8 oz.) packages cream cheese, room temperature full fat
• 1/3 cup plain Greek yogurt, room temperature full fat
• 3/4 cup granulated sugar
• 1 tbsp. cornstarch
• 1 tsp. vanilla extract
• 1/3 cup brewed espresso, room temperature
• 3 large eggs, room temperature

Whipped Chocolate Topping:

• 1 cup heavy whipping cream
• 1 envelope (3 tbsps.) instant hot chocolate mix
• 1 tsp. vanilla extract
• 1-1/2 tbsps. cocoa powder

Instructions

Oreo Cookie Crust:

• Preheat oven to 325 degrees F. Spray the bottoms of mini cheesecake pan wells, or line cupcake wells with cupcake liners.
• In a food processor, pulse the cookies to crumbs (or pulverize in a plastic bag with a rolling pin). Place crumbs in a small bowl. Stir in melted butter until fully incorporated. Press an even amount of crust into the bottom of each mini cheesecake well or cupcake liner.
  18 Oreo cookies, 4 tbsps. butter, melted
• Press down the crusts firmly, using a small glass, or the back of a spoon.
• Bake for 8 minutes. Set aside while they cool.

Espresso Cheesecake Filling:

• In a large mixing bowl beat cream cheese and Greek yogurt together until smooth; 2 minutes. Add sugar, cornstarch, vanilla extract and espresso, and continue beating until combined. Add eggs, one at a time, beating just until yolks are blended. (Do not overmix.)
  2 (8 oz.) packages cream cheese, room temperature, 1/3 cup plain Greek yogurt, room temperature, 3/4 cup granulated sugar, 1 tbsp. cornstarch , 1 tsp. vanilla extract, 1/3 cup brewed espresso, room temperature, 3 large eggs, room temperature
• Scoop batter into cheesecake wells over the crusts, filling each to the top.
• Bake until set, about 18 to 22 minutes. (Around 30 for muffin size.) Watch them closely, and pull out of the oven when the cheesecakes are set (not jiggly when you wiggle the pan, but firm). Cool completely at room temperature, and refrigerate (in the pan) at least four hours or overnight.

Whipped Chocolate Topping:

• Carefully remove mini cheesecakes from the pan wells, or from cupcake liners.
• Beat cream, hot chocolate mix and vanilla extract with an electric mixer until stiff peaks form. Dollop over the mini cheesecakes.
  1 cup heavy whipping cream, 1 envelope (3 tbsps.) instant hot chocolate mix, 1 tsp. vanilla extract
• With a sifter, sprinkle topping with a heavy dusting of cocoa powder.
  1-1/2 tbsps. cocoa powder

Notes

You can use either mini cheesecake pans (which have removeable bottoms) or a regular sized muffin/cupcake tin for this recipe. If you use a muffin tin, you will need to use cupcake liners in order remove the cheesecakes easily. Also, if using a muffin tin, depending on how you fill each well will determine how many cheesecakes you make. The mini cheesecake wells are much smaller and yield many more cheesecakes (24). 

For optimal outcomes when preparing these mini espresso cheesecakes, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 64g | Calories: 214kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 8.4g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.3g | Cholesterol: 59.2mg | Sodium: 148.7mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.4mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mini Espresso Cheesecakes appeared first on Noble Pig.

Pumpkin Cream Cold Brew

If there’s one thing that signals the arrival of fall, it’s the return of Pumpkin Cream Cold Brew. The combination of rich cold brew coffee, velvety pumpkin cream, and a touch of seasonal spice is enough to make anyone crave that first sip.

Related: How to Make Cold Brew Coffee

And it couldn’t be simpler to enjoy this autumn treat without leaving the comfort of your home.

Why I Love This Recipe

Customization: Making your own Pumpkin Cream Cold Brew lets you tailor the sweetness, spice, and coffee strength to your preference. When you tweak the ratios, you’ll discover the perfect blend that satisfies your taste buds.
Cost-Efficiency: Let’s face it, the coffeehouse treats can get heavy on the wallet. Crafting your seasonal coffee at home not only saves you money, but also gives you a sense of satisfaction when it comes to mastering a favorite beverage.
Year-Round Indulgence: Who says pumpkin-flavored treats are reserved for fall? Not me. Enjoying this homemade version lets you indulge in the taste of autumn any time of the year.

INGREDIENTS

1. Half and Half: The secret behind the creamy goodness lies in the perfect blend of half and half. This combination of equal parts milk and cream gives the pumpkin cream its luxurious texture, adding a layer of mouthfeel to your homemade version.
2. Vanilla Syrup: Sweetness is a key player in this cold brew recipe. Vanilla syrup not only adds sweetness, but also enhances the overall flavor profile. To achieve that “coffeehouse taste” opt for a high-quality vanilla syrup or consider making your own with vanilla extract and simple syrup.
3. Pumpkin Puree: Pumpkin is the star of the show here. Incorporating pumpkin puree into your recipe ensures the authentic autumn flavor. Don’t be tempted to skimp on this ingredient; its earthy notes are what make the Pumpkin Cream Cold Brew so distinctive.
4. Pumpkin Pie Spice: A dash of pumpkin pie spice is the spice blend that ties everything together. Comprising cinnamon, nutmeg, ginger, and cloves, this mix adds warmth and complexity to your homemade pumpkin cream. Feel free to experiment with ratios to find your perfect balance.
5. Vanilla Extract: For an extra layer of depth, add vanilla extract. This subtle addition enhances the overall richness and ties the beverage together harmoniously.
6. Cold Brew Concentrate: Pumpkin Cream Cold Brew wouldn’t be complete without a strong foundation of cold brew coffee. Whether you buy it pre-made or brew your own, ensure it’s concentrated for that robust coffee kick. Cold brew’s smoother, less acidic nature is perfect for this drink.
7. Ice: Last but not least, ice is the element that transforms this drink into a refreshing, chilled beverage. It not only cools down the bold coffee but also complements the creamy pumpkin topping.

Find the full recipe at the end of this post.

How To Make Pumpkin Cream Cold Brew

1. Whip Up the Pumpkin Cream: In a milk frother or blender, whip pumpkin cream ingredients on high until light and fluffy.
2. Prepare the Cold Brew Mix: In a small pitcher, combine the remaining vanilla syrup, cold brew concentrate, and water.
3. Assemble the Cold Brew: Fill two cups with ice and pour the cold brew mix over the ice.
4. Top with Pumpkin Foam: Add a generous dollop of the whipped pumpkin cream on top of the cold brew. For an extra touch, sprinkle a bit of pumpkin spice on the foam.

Alternative Dairy Options

While half and half provides a rich and creamy base for the Pumpkin Cream Cold Brew, there are several alternative dairy options that can be used to suit different dietary preferences or restrictions.

• Whole Milk: For a slightly lighter option, you can substitute half and half with whole milk. This will still provide a creamy texture, but with a lower fat content.
• Heavy Cream: If you’re looking to intensify the creaminess, consider using heavy cream instead of half and half. Keep in mind that heavy cream is richer, so you might want to adjust the quantity accordingly.
• Almond Milk: Almond milk is a popular dairy-free alternative that adds a subtle nutty flavor. Choose the unsweetened variety to control the sweetness of your Pumpkin Cream Cold Brew.
• Coconut Milk: Coconut milk will introduce more of a tropical twist to the recipe. It has a distinct coconut flavor that can complement the pumpkin and spice notes. Opt for canned coconut milk for a creamier texture.
• Soy Milk: Soy milk is another dairy-free option. It has a neutral taste and a texture similar to dairy milk, making it a versatile choice for the pumpkin cream.
• Oat Milk: Oat milk has gained popularity for its creamy consistency and natural sweetness. It’s a great plant-based alternative that works well in coffee beverages.
• Cashew Milk: Cashew milk is creamy and has a mild flavor, making it a good substitute for half and half if you’re not concerned with nut allergies.

Expert Tips

• Achieve that signature frothiness by whipping the pumpkin cream mixture until it’s genuinely light and fluffy. This step is crucial for creating the delightful layer on top of your cold brew.
• Splitting the vanilla syrup between the pumpkin cream and cold brew mix ensures a balanced sweetness throughout the drink. Experiment with the amount to find your sweet spot.
• The strength of your cold brew matters to you. Make sure you’re using concentrated for a robust coffee flavor that can stand up to the rich pumpkin cream and then water it down according to your taste. If brewing your own, aim for a longer steeping time for that bold kick.
• The quality of your ice can make a difference in taste as it melts into the drink.
• If you’re feeling extra fancy, consider garnishing with a cinnamon stick or a dollop of whipped cream.

FAQs

Can I Make this low carb? You can use sugar-free vanilla syrup, and if you are doing keto, you can change out the half and a half for heavy cream.
Do I use the milk frother with heat or without? With heat or it won’t foam up the same. The heat that is produced while making the foam isn’t even warm enough to melt any ice.
I made my foam in the blender, but the foam isn’t foamy. What did I do wrong? Nothing, it’s because the blender isn’t putting off heat while it’s foaming up, so you will end up with some extra liquid and larger bubbles in the foam. If you don’t want the liquid, you can scoop the foam off the top and re-whip the rest of the liquid.
Can pumpkin cream cold brew be decaf? Yes! Just use a decaf version of cold brew concentrate.

Variations 

There are two variations of this drink I love.

1. Maple Pecan Twist: Swap the vanilla syrup for maple syrup in the pumpkin cream, and sprinkle chopped pecans on top for a nutty flavor.
2. Chai Infusion: Steep chai tea bags in the cold brew concentrate for a spiced twist, and replace pumpkin spice with a pinch of cardamom and cloves in the pumpkin cream.

MORE FUN DRINKS TO MAKE

• Sparkling Ginger Matcha Lemonade
• Copycat Starbucks Iced Caramel Macchiato
• Watermelon Agua Fresca
• Vanilla Sweet Cream Cold Brew
• Peach Lemonade
• Cinnamon Orange Sweet Tea
• Candy Cane Frappe

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Pumpkin Cream Cold Brew

Velvety, energizing (because caffeine), and indulgently rich, my homemade version of Pumpkin Spice Cold Brew is a match for this fall-themed coffeehouse treat. With only 6 ingredients and 5 minutes of your time, this autumn-infused, mood-boosting drink is not only quicker, but also more budget-friendly than purchasing it from the store.

Course Drinks

Cuisine American

Keyword Starbucks Pumpkin Cream Cold Brew (copycat)

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 65kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• milk frother

Ingredients

Pumpkin Cream Cold Brew:

• 1/2 cup half and half
• 2 tbsps. vanilla syrup divided
• 1/2 tbsp. pumpkin puree
• 1/2 tbsp. pumpkin pie spice
• 1/2 tsp. vanilla extract
• 1-1/2 cups cold brew concentrate
• 1/2 cup water
• ice

Instructions

Pumpkin Cream Cold Brew:

• In a milk frother or blender, combine half and half, 1 tbsp. vanilla syrup, pumpkin puree, pumpkin pie spice, and vanilla extract. Whip on high until light and fluffy.
  1/2 cup half and half, 2 tbsps. vanilla syrup , 1/2 tbsp. pumpkin pie spice, 1/2 tsp. vanilla extract
• In a small pitcher, combine the remainder of the vanilla syrup, cold brew concentrate (store-bought or use my cold brew recipe) and water.
  1-1/2 cups cold brew concentrate, 1/2 cup water
• Fill two cups with ice, pour the cold brew over the ice.
  ice
• Top the cold brew with the pumpkin foam, and if you want, you can sprinkle a more pumpkin pie spice on top.

Notes

For optimal outcomes when preparing this, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes that are not presented here, such how to make this dairy-free, gluten free, vegan and ideas for healthy ingredient substitutions or variations, dependent on the recipe.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 75g | Calories: 65kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6.1g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 33.3mg | Potassium: 747mg | Fiber: 0.4g | Sugar: 12.3g | Vitamin A: 110IU | Vitamin C: 0.4mg | Calcium: 47.1mg | Iron: 0.2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Cream Cold Brew appeared first on Noble Pig.

Vanilla Sweet Cream Cold Brew

There are so many choices when it comes to sweet, vanilla-flavored creamy cold brews available in the dairy section of your grocery store. However, I found that Starbucks has a unique approach to crafting their version. Unlike so many others, Starbucks’ creamer is carefully batch mixed, and supposedly free from gums or thickeners, yet it still manages to achieve a velvety smoothness. Hmmm.

If you go online and search for Starbucks’ sweet cream recipe, you’ll find it’s made from heavy cream, 2 percent milk, and their signature vanilla syrup. While buying heavy cream and 2 percent milk is a simple task, and making homemade simple syrup is not difficult, replicating the heavy cream-based version at home does NOT yield the same results. Maybe some crucial details were left out?

Related: How to Make Cold Brew Coffee

After my own experimentation, I’ve finally decided on a recipe that delivers the same satisfying flavor, texture and mouthfeel as Starbucks’ sweet creamer. The secret ingredient for me was sweetened condensed milk. This sort of unexpected addition turned out to be the missing link. Not only does it add sweetness, but it also makes the creamer incredibly convenient, as you can simply open a can from your pantry (no need to wait for simple syrup to cool). Moreover, the thick texture of sweetened condensed milk gives the creamer the same richness that Starbucks achieves with their vanilla syrup. It’s so good.

Ingredients

A handful of ingredients is all you need to make this at home. Full recipe is at the bottom of this post.

• Half and half: Adds the richness and creaminess to the sweet cream cold brew.
• Sweetened condensed milk: Provides sweetness and contributes to the smooth, velvety texture of the creamer.
• Vanilla extract: Infuses the creamer with vanilla flavor, a must for this recipe.
• Cold brew concentrate: Serves as the base of the drink, providing a strong and concentrated coffee flavor. You can use my recipe to make cold brew from scratch or use a premade version.
• Water: Dilutes the cold brew concentrate to the desired strength, balancing the coffee’s potency.
• Ice: Cools down the drink and keeps it cold, making it refreshing and perfect for enjoying on a hot day.

How To Store Excess Vanilla Sweet Cream

If you decide to make a larger batch of vanilla sweet cream to use all week, you’ll want to store it properly as dairy easily takes other odors and flavors in the refrigerator.

1. Transfer the sweet cream to an airtight container: Pour the remaining sweet cream into a clean and dry container with a secure lid. Glass jars or plastic containers with tight-fitting lids work well for this purpose.
2. Refrigerate promptly: Place the sealed container in the refrigerator as soon as possible. It’s essential to refrigerate the sweet cream promptly to maintain its freshness and prevent any spoilage.
3. Consume within the recommended timeframe: Vanilla sweet cream can usually be stored in the refrigerator for about 3 to 5 days. After this period, its quality may start to degrade, and it’s best to discard any leftovers.
4. Give it a gentle shake before use: Before using the stored sweet cream, give it a gentle shake or stir to ensure the ingredients are well combined, as separation may occur during storage.

Dairy Free Vanilla Sweet Cream 

First, you’ll need to substitute your favorite dairy-free milk (almond milk or oat milk) for the half-and-half.

You’ll also need to make a dairy-free version of sweetened condensed milk, which is a little more involved.

You’ll need the following ingredients:

• One can of full-fat coconut milk
• ⅓ cup coconut sugar, cane sugar, maple syrup or your favorite sweetener

Making coconut condensed milk is super easy though.

1. Pour one can of full-fat coconut into a saucepan (do not substitute low-fat)
2. Add ⅓ cup of coconut sugar, cane sugar, or maple syrup
3. Simmer over low heat for 45 minutes, stirring occasionally to make sure it doesn’t bubble over
4. Cool thoroughly before using

Use as needed to make your vanilla sweet cream and use in your coffee.

Serving Suggestions

Start your day with some savory breakfast options to pair with your vanilla sweet cream cold brew.

1. This Overnight (make-ahead) breakfast casserole with biscuits, bacon, sausage and tater tots is the perfect savory choice to serve with your sweet cold brew.
2. Home fries, a crunchy breakfast staple, with the right balance of a soft, creamy inside and crispy, crunchy outside.
3. A baked omelet will  have you wondering why you make eggs any other way.
4. The best breakfast sandwich to serve up any day of the week.

MORE FUN DRINKS TO MAKE

• Sparkling Ginger Matcha Lemonade
• Copycat Starbucks Iced Caramel Macchiato
• Watermelon Agua Fresca
• Peach Lemonade
• Cinnamon-Orange Iced Tea
• Candy Cane Frappe
• Harry Potter’s Butterbeer
• Pumpkin Cream Cold Brew

This post may contain affiliate links. Please read my disclosure policy.

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Vanilla Sweet Cream Cold Brew

When you don't have room in your daily schedule for a Starbuck's coffee run, this homemade Vanilla Sweet Cream Cold Brew is the perfect dupe to make at home.

Course Drinks

Cuisine American

Keyword Starbucks Vanilla Sweet Cream Cold Brew, Vanilla Cream Cold Brew, Vanilla Sweet Cream, Vanilla Sweet Cream Cold Brew

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 29kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• drinking glass

Ingredients

Vanilla Sweet Cream Cold Brew:

• 1/4 cup half and half
• 1 tbsp sweetened condensed milk
• 1/4 tsp vanilla extract
• ice
• 1 cup cold brew concentrate or store-bought cold brew concentrate
• 1/2 cup cold filtered water**

Instructions

Vanilla Sweet Cream Cold Brew:

• In a small bowl, combine half and half, sweetened condensed milk and vanilla extract until fully incorporated.
  1/4 cup half and half, 1 tbsp sweetened condensed milk, 1/4 tsp vanilla extract
• Fill a tall glass with ice. Pour the cold brew and water over the ice.
  ice, 1 cup cold brew , 1/2 cup cold filtered water**
• Top the cold brew with as much of the vanilla sweet cream as you prefer. Any leftover can be used the following day.

Notes

*Calories for this drink are based on a per tablespoon addition to your cold brew. The full recipe for the vanilla sweet cream makes a little more than 5 tablespoons total. It's up to you how much you add, based on the sweetness level you want to experience.

 

**If you prefer a stronger coffee flavor, use less water.

Nutrition

Serving: 15ml | Calories: 29kcal | Carbohydrates: 2.7g | Protein: 0.7g | Fat: 1.7g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 5.5mg | Sodium: 12mg | Potassium: 31mg | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 24mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Vanilla Sweet Cream Cold Brew appeared first on Noble Pig.

Making Cold Brew Coffee at Home

While there are many ways to make iced coffee at home, the most delicious way is most certainly the cold brew method. The cold brew technique requires nothing more than combining together cold water and ground coffee and allowing it to steep overnight, which makes a concentrate that is ready to be diluted with water.

Why cold brew? The cold brew method creates a very smooth cup of coffee that contains very little acidity and bitterness.

The cold steeping process makes a smooth, mellow cup of coffee that has very little acidity or bitterness.

Years ago, on one of my Hawaii trips, when cold brew coffee was still mostly an unknown art, I was able to spend time with a new and upcoming cold brew creator who had just released his first batch of cold brew into the marketplace. He taught me everything he knew about making cold brew at home and I immediately started making my own at home. That was maybe five years ago? I have played with proportions and methods over the years and have finally settled on this foolproof way of making the perfect batch of cold brew at home.

I know you’ll love it like I do.

What You Need to Make Cold Brew Coffee

It doesn’t take many ingredients to make cold brew coffee, only two to be exact.

• water – I prefer distilled water when it comes to making cold brew. I’ve settled on this after many batches. I find that distilled water works best as cold extractor and is free of almost all diluted solids. Distilled water really captures sugars that tap water does not. Can you still use tap water? Yes, taste is always subjective, but over the years I have had the best results with distilled.
• medium-coarse ground coffee – getting the grind is really important and keeps the cold brew from turning bitter while it steeps. You’ll want the coarseness to mimic that of raw sugar. If grinding the beans yourself, it’s best to do it in small batches.

GET THE FULL (PRINTABLE) COLD BREW COFFEE RECIPE BELOW. ENJOY!

Strain Slowly

One of the most important aspects of making cold brew coffee is to strain the grounds slowly once they have steeped overnight.

Commercially made cold brew relies on gravity to slowly strain remove the cold brew from the grounds. The only way to replicate this simply at home is to strain the cold brew as gently as possible through cheesecloth or a fine mesh strainer. Some people do both.

Make sure to not press or squeeze the brewed coffee grounds – this will extract the bitter flavors we are hoping to avoid. Working in batches helps this process greatly.

Plan at least thirty minutes of time for proper straining to take place. Let gravity do all the work.

Brewing Time

Cold brew extracts all the deliciousness of coffee with none of the acidity or bitterness that shows up with drip brew, and this is all done via cold extraction.

I have found that soaking the grounds for just twelve hours makes a weak and astringent cold brew. However, after eighteen hours of steeping, the brew is super smooth.

For best results, do not let the cold brew steep for more than twenty hours before removing the grounds.

This post may contain affiliate links. Please read my disclosure policy.

Frequently Asked Questions

Can I Make Cold Brew in My French Press?

Yes, I love making cold brew in my French press because it already has a very fine mesh screen, so you will not need the cheesecloth when it’s time to strain it. You can wrap the top with a piece of plastic wrap when you need to place it in the fridge.

Where Did You Get the Lidded Container Pictured in this Post?

This particular container was purchased at Hobby Lobby, but you can use a large mason jar if you don’t have access to Hobby Lobby. If you’re going to use a large, quart-sized mason jar, you will need to reduce the ingredients to ¾ cup of coffee grounds to 3 cups water.

Where Do I Find Coarse Ground Coffee?

I prefer to grind my own beans with a coffee grinder. If you do not have a coffee grinder, usually your grocery store has an available grinder, Costco has one too for grinding any beans you purchase from them.

Where Do I Get a Metal Mesh Strainer Good for Coffee?

If you have a traditional coffee maker, it most likely came with one. If not you can get an appropriate mesh strainer online. Your regular kitchen strainer/sieve will not work as the holes are too big and the coffee grounds will pour through.

How Long Will Cold Brew Coffee Last?

After the coffee has been strained, it will last in the fridge for up to one week while maintaining the proper flavor.

Coffee Cake to Enjoy with Your Cold Brew Coffee

Through scientific research it has been discovered that coffee and cake really do go well together. The results all boiled down to the effects of caffeine in how we respond to sweetness. Caffeine was found to dull our receptors and make us crave something sweet to go alongside each cup. Here are a few of my favorite coffee cakes I love to enjoy with my favorite cold brew.

• Loaded Blueberry Coffee Cake
• Raspberry Almond Coffee Cake
• Pumpkin Chocolate Chip Coffee Cake
• Sour Cream Chocolate Chip Coffee Cake
• Pumpkin Crumb Coffee Cake
• Cranberry-Orange Coffee Cake
• Fresh Cherry-Almond Coffee Cake

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How To Make Cold Brew Coffee

Easily make a batch of cold brew at home and skip the long drive-thru line at the coffee house. If you have never tried cold brew coffee, this is your chance to enjoy it.

 

Course Drinks

Cuisine American

Keyword Cold Brew, Cold Brew Coffee, Cold Brew Concentrate, Homemade Cold Brew, How to Make Cold Brew Coffee

Prep Time 5 minutes minutes

Brewing Time 18 hours hours

Total Time 18 hours hours 5 minutes minutes

Servings 4 cups

Calories 1kcal

Author Cathy Pollak

Ingredients

Cold Brew:

• 1 cup coarsely ground coffee
• 4 cups cold distilled water

Instructions

Cold Brew:

• In a large container with a lid, combine the coffee and water, stir gently until well combined, and place the lid on.
  1 cup coarsely ground coffee , 4 cups cold distilled water
• Place the jar into the fridge overnight for at least 18 hours, but not more than twenty.
• Place a mesh sieve over another large pouring container and line it with two sheets of cheesecloth or medal mesh coffee strainer as seen in the photos. Pour the coffee mixture over the cheesecloth or through the sieve very slowly until all of the liquid is drained.
• This is a concentrate, so you will need to add more water to make it palatable. I use a 3 to 1 ratio for my cold brew coffee, so 1/2 cup of cold filtered water to 1-1/2 cups of the cold brew concentrate, both poured over a tall glass of ice.

Notes

Make sure to refer to the frequently asked questions found in the post for best results.

Nutrition

Calories: 1kcal | Sodium: 2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post How To Make Cold Brew Coffee appeared first on Noble Pig.

Copycat Starbucks Iced Caramel Macchiato

While it’s super convenient to just pull into the Starbucks drive thru and order whatever caffeine-driven iced coffee deliciousness we are feeling at the moment, let’s be honest, it’s an expensive habit.  Making these Copycat Starbucks Iced Caramel Macchiato drinks at home will not only save you a boatload of cash, but will also keep you from standing in those horrifically long Starbucks lines we have all come to expect and despise.

Starbucks Iced Caramel Macchiato is my oldest son’s favorite Starbucks drink. It’s actually what inspired me to learn how to make them at home. He currently attends college across the country, but when he was home over winter break, we got down to business perfecting this recipe. We also live six miles from the nearest Starbucks so grabbing one at whim is not really an option and I can’t say I’m sad about that.

Because the Iced Caramel Macchiato calls for a cup of milk, you’ll want to use espresso for the coffee portion so it does not taste watered down.

What Is A Caramel Macchiato?

“Macchiato” is the Italian word for “to mark or to stain”, which is why you’ll find the drink served with milk on the bottom and the espresso poured over the top. However, in the scheme of things, it really doesn’t matter in what order you load the ingredients. A few swirls of your straw and it’s all mixed anyway. The layered look for an iced macchiato is really about aesthetics.

What Does A Starbucks Iced Caramel Macchiato Taste Like

In its simplest form, this macchiato drink tastes like coffee, with a lot of milk. The strong espresso and eight ounces of milk balance each other into a pleasant and creamy, tasting drink. The Iced Caramel Macchiato has a nice mouthfeel, but it is sweet. You can always cut the sweetness by adding less of the vanilla and caramel syrup. It’s the perfect afternoon pick-me-up if you love iced coffee.

Can I Use Regularly Brewed Coffee Instead of Espresso

This recipe calls for two ounces of espresso, which is perfect for eight ounces of milk. If you want to use regularly brewed coffee instead of espresso, use only four ounces of milk to raise the coffee to milk ratio.

What Ingredients Are In An Iced Caramel Macchiato

• vanilla syrup
• milk
• espresso
• caramel sauce
• ice

Whipped cream and rimming the glass with extra caramel and chocolate sprinkles is completely optional. It’s a fun twist when serving for a special occasion.

I do love it when the whipped cream melts all over the top and looks like this. How could you say no to at least a sip?

MORE FUN DRINKS TO MAKE

• Sparkling Ginger Matcha Lemonade
• Watermelon Agua Fresca
• Peach Lemonade
• Vanilla Sweet Cream Cold Brew
• Cinnamon-Orange Iced Tea
• Candy Cane Frappe
• Harry Potter’s Butterbeer
• Pumpkin Cream Cold Brew

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Copycat Starbucks Iced Caramel Macchiato

Save yourself a ton of money by preparing this Copycat Starbucks Iced Caramel Macchiato at home. It's so easy to put together with just a few basic ingredients.  

Course Drinks

Cuisine American

Keyword Copycat Starbucks Iced Caramel Macchiato

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Calories 210kcal

Author Cathy Pollak

Ingredients

• 2 tsps vanilla syrup
• 1 cup ice
• 1 cup (8 oz) cold, whole milk
• 2 oz espresso
• 1 tsp caramel sauce
• chocolate sprinkles and whipped cream are optional

Instructions

• Pour vanilla syrup into the bottom of a 16 oz capacity glass. Add ice. Pour in milk and espresso. Drizzle caramel on top and stir until blended. 
• Spray whipped cream on top if desired.

Notes

If you want to decorate the rims of your glass as shown here, it's really easy. Squeeze extra caramel into a shallow bowl and pour chocolate sprinkles onto a plate. Dip edge of glass into the caramel and roll the caramel dipped edge into the chocolate sprinkles. This is a fun addition if you're serving to kids but is completely optional. This is not something they do at Starbucks.

Nutrition

Serving: 1drink | Calories: 210kcal | Carbohydrates: 23.9g | Protein: 8.1g | Fat: 8.6g | Saturated Fat: 0.3g | Cholesterol: 1.6mg | Sodium: 10.7mg | Sugar: 10.3g | Vitamin A: 15IU

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Copycat Starbucks Iced Caramel Macchiato appeared first on Noble Pig.