Pumpkin Cream Cold Brew Latte
Pumpkin Cream Cold Brew - copycat recipe for the popular Starbucks pumpkin cream cold brew! Made with simple, real ingredients!!
Ingredients
- 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).
Nutrition
Calories: 202kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 184mg | Fiber: 1g | Sugar: 25g | Vitamin A: 4674IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg
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