1cupcold brew coffeefollow directions of your cold brew maker or concentrate if they require dilution; for two servings use 2 cups of cold brew
Make the vanilla syrup by heating sugar and water in a pan over medium heat. Whisk until the sugar dissolves, then remove from heat and stir in the vanilla.
Make the Pumpkin Cream
In a bowl or cup, whisk together the half and half, pumpkin puree, and pumpkin pie spice (you can sub ¼ tsp cinnamon, pinch cloves, pinch nutmeg, and pinch allspice for the pumpkin pie spice).
Whisk it together until it's started to form a foam. It won't get thick like whipped cream, but it will get a bit light and airy. I use an immersion blender but a hand mixer or stand mixer would work as well.
Assemble the drink
In a mug or glass, place ice and 2 tbsp of the vanilla syrup. If you prefer a bit sweeter, you can add more vanilla.
Pour the coffee in over the vanilla. Top with the pumpkin cream. Stir together and enjoy!
This recipe is a bit extra creamy, but you can cut down the half and half a bit to get a stronger coffee flavor. You could also use milk in place of the half and half but don't expect the foam to form, it'll stay liquid.