Description
Pumpkin Cream Cold Brew – copycat recipe for the popular Starbucks pumpkin cream cold brew! Made with simple, real ingredients!!
Ingredients
Scale
- 3/4 – 1 cup dairy-free unsweetened creamer, full fat coconut milk or heavy cream *(see notes)
- 2–3 tablespoons pumpkin puree
- 1–2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1–3 tablespoons real maple syrup (depends how sweet you want it)
- 1/2 cup – 1 cup cold brew coffee
Instructions
- Add creamer, pumpkin puree, pumpkin pie spice and maple syrup to either a blender, French Press or into a small mason jar.
- Blender: blend for about a minute until frothy. French Press: pump the French Press for a minute or two until frothy. Mason Jar: either shake to combine or use a hand-held frother to froth the cream together.
- Add ice to your glass and pour cold brew over top.
- Pour frothy pumpkin cream mixture on top and use a straw or spoon to combine.
- Enjoy!
Notes
- Creamer: lots of flexibility here! If you are dairy-free I would suggest an unflavored Nutpods or full fat coconut milk. If you aren’t dairy-free, then I would suggest a heavy cream.
- Cold Brew Coffee: we love making our homemade cold brew in big batches to have on hand, but feel free to use store-bought as well!
- Dairy-Free: to keep this dairy-free simply opt for any dairy-free creamer – I would try to find/use one that doesn’t have added flavor, although you could use a vanilla creamer and then just skip the vanilla extract, totally up to you!
- Paleo: to keep this paleo simply use a paleo-friendly creamer (Nutpods is a great option and froths nicely).