Pumpkin Cream Cold Brew
Make a healthier vegan version of Starbucks pumpkin cream cold brew at home with this simple recipe. Cold brew coffee is topped with creamy pumpkin spice foam made from oat milk and pumpkin purée.
Servings: 1
Equipment
Ingredients
- ⅓ cup non-dairy milk I used oat milk
- 1 Tablespoon canned pumpkin or homemade pumpkin puree
- 2 teaspoons maple syrup or other liquid sweetener
- ⅛ teaspoon pumpkin pie spice plus more for sprinkling on top
- ½ teaspoon vanilla optional
- 1 cup cold brew
- Ice for serving
Instructions
- Add milk, pumpkin, maple syrup, vanilla and pumpkin pie spice to your blender and blend until frothy. Another option is combine all ingredients and use a handheld frother to foam.
- Place cold brew and ice in a cup. Pour foamy pumpkin mixture over the cold brew, sprinkle a dash of pumpkin pie spice on top and enjoy!
Notes
- Sweetness: If you want your drink a little sweeter, add an extra drizzle of maple syrup before blending the pumpkin cream. You can also adjust the spice level depending on how strong you like it. I love mine heavy on the cinnamon.
- Foam: If you don’t have a blender, a handheld frother or even a whisk will work. Just mix a little longer until the foam looks light and creamy.
Nutrition
Serving: 1 | Calories: 100kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Sodium: 91mg | Potassium: 501mg | Fiber: 2g | Sugar: 13g