Pumpkin Cream Cold Brew Latte Recipe

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: serving

Course: Beverage, Coffee

Cuisine: American

Method: Counter Top

Pumpkin Cream Cold Brew - copycat recipe for the popular Starbucks pumpkin cream cold brew! Made with simple, real ingredients!!

▢ ¾ - 1 cup dairy-free unsweetened creamer full fat coconut milk or heavy cream *(see notes)
▢ 2-3 tablespoons pumpkin puree
▢ 1-3 tablespoons real maple syrup adjust to your desired sweetness
▢ 1-2 teaspoons pumpkin pie spice
▢ 1 teaspoon vanilla extract
▢ ice cubes
▢ ½ - 1 cup cold brew coffee

Combine: Add ¾ - 1 cup dairy-free unsweetened creamer, 2-3 tablespoons pumpkin puree, 1-3 tablespoons real maple syrup, 1-2 teaspoons pumpkin pie spice and 1 teaspoon vanilla extract 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.
Pour: Add ice cubes to your glass and pour ½ - 1 cup cold brew coffee over top. Pour frothy pumpkin cream mixture on top and use a straw or spoon to combine.
Serve: Enjoy right away!

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).

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