Pumpkin-Coconut Cream Cold Brew

COLD BREW  

1 (10 oz.) pkg. Fresh Thyme ground Jamaican Blue Mountain Blend coffee 

10 cups cold water  

PUMPKIN-COCONUT CREAM  

1 (7.4 oz.) can sweetened condensed coconut milk 

2 (13.5 oz.) cans Fresh Thyme organic unsweetened lite coconut milk  

1 (15 oz.) can 100% pumpkin puree  

3 tsp. pumpkin pie spice, plus additional for garnish  

½ tsp. kosher salt 

So Delicious Cocowhip coconut whipped topping, for garnish  

1. For cold brew, in a 2-quart stockpot or container with lid, combine ½ pkg. ground coffee with 6 cups cold water; stir and let stand for 15 minutes. Add remaining coffee grounds and remaining cold water; stir. Cover and refrigerate for 18 to 24 hours. 
2. Strain mixture through a cheesecloth-lined fine-mesh sieve placed over a large bowl; discard grounds. Refrigerate in an airtight glass container for up to 1 week. 
3. For pumpkin-coconut cream, in a medium saucepan, heat sweetened condensed coconut milk and unsweetened coconut milk over medium heat for 3 to 4 minutes, or just until bubbles form around edges of the pan. Remove from heat and whisk in pumpkin puree, 3 tsp. pumpkin pie spice, and salt; cool completely. 
4. For each serving, fill 1 (18-oz.) glass with ice. Pour in 4½ oz. cold brew and 3 oz. pumpkin-coconut cream. Top with coconut whipped topping and garnish with additional pumpkin pie spice, if desired. 

Each serving contains: 170 calories, 12 g fat, 11 g saturated fat, 0 g trans fat, 0 mg cholesterol, 95 mg sodium, 15 g carbohydrates, 1 g fiber, 10 g sugar, 1 g protein. Daily values: 0% vitamin D, 0% calcium, 4% iron, 4% potassium.