Rich and flavorful cold brew coffee with pumpkin spice cream.
In medium sauce pan, bring water to a boil.
Split the vanilla beans in half and scrape out the insides.
Add vanilla beans and vanilla bean shells to boiling water.
Reduce heat to low and simmer.
Add sugar and stir until completely dissolved.
Remove vanilla bean shells and pour into heat proof bottle. Store on countertop for up to 1 month.
Combine all ingredients together and whisk until sugar has dissolved. Store in the refrigerator up to 2 weeks.
Combine all ingredients into a small pitcher or glass. Use milk frother to foam until consistency is thick.
Pour vanilla syrup into glass.
Add cold brew coffee.
Add small ice cubes to maintain separated effect. Crushed works best.
Pour pumpkin cream over the top and garnish with pumpkin pie spice. Enjoy!