Vegan Pumpkin Cream Cold Brew (Starbucks Copycat. Non-Dairy)
This Pumpkin Cream Cold Brew Starbucks Copycat is the ultimate morning boost! It's a delicious drink filled with warm fall flavors and bold cold brew! This easy, 5-minute recipe is completely dairy-free, naturally sweetened, and vegan!
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Servings: 2
Calories: 161kcal
Ingredients
- 3 cups Cold Brew Coffee
- Ice
Pumpkin Cream Cold Foam Ingredients
- 1/2 cup Canned Coconut Milk
- 1/3 cup Almond Milk
- 1 tbsp Pumpkin Puree
- 1 tsp Pumpkin Spice
- 3 tbsp Maple Syrup
- 1 tsp Vanilla Extract
Instructions
Making The Pumpkin Cream Cold Foam
- Add the ingredients for the pumpkin cream cold foam in a mason jar or small bowl. Stir to combine. Then, using a hand-held milk frother, blend the ingredients to make it nice and frothy. (You can also prepare the pumpkin cream cold foam in a high-speed blender. Blend until well combined and frothy.)
Making The Pumpkin Cream Cold Brew
- Fill a glass about halfway with ice. Then pour in the cold brew to fill about 3/4 of the cup.
- Pour the pumpkin cream cold foam on top and stir to combine. Enjoy!
Notes
Makes 2-3 Servings
Tip:
The longer you blend the pumpkin cream, the frothier it becomes, making a foam. You can make the creamer in a high-powdered blender or use a milk frother, which is my preference. Because the base of the pumpkin cream is canned coconut milk, the pumpkin cream will thicken in the fridge. I like to make my pumpkin cream foam the night before and use it in the morning for my drink.
Nutrition
Calories: 161kcal