• This recipe will create enough for 6+ cold brew drinks, dependant upon the size of the glass you are using.

Pumpkin Spice Syrup:

• In a small sauce pot: combine water, dark brown sugar, maple syrup, pumpkin puree, pumpkin spice, salt and vanilla.
• place on the stovetop on medium heat. Bring to a boil, remove from stove and let cool.

Cream Cheese Cold Foam:

• Make sure that cream cheese is fully room temperature. If needed you can bring it up in temperature by putting it in the microwave for short 10 second intervals.
• Place cream cheese in a medium bowl. Slowly add in half & half while mixing with a hand mixer. Making sure that it smoothes out in between each addition.
• Slowly pour in heavy cream. Continue to whip with hand mixer until the cold foam has become light and fluffy. The more you whip it, the closer it will be to whipped cream. I suggest whipping until light and fluffy but that it still settles easily.

To make Pumpkin Roll Cold Brew:

• Fill your cup (I used a 20 oz glass cup) 3/4 of the way up with ice. Pour cold brew over top until it reaches about 3/4 of the way up the glass.
• Pour approximately 1 oz of the pumpkin spice syrup over top.
• Spoon the cream cheese cold foam over top of your drink until you reach the top of the glass.
• Optional: sprinkle some pumpkin spice over top of your drink as garnish!
• Bone Apple Teeth!