Pumpkin Cream Cold Brew (Starbucks Copycat)
My Pumpkin Cream Cold Brew features smooth, cold brew coffee topped with a creamy, cloud-like pumpkin foam and a hint of warm spices. It's the perfect fall drink and it's dairy-free!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Drinks
Cuisine: American
Servings: 8
Calories: 60kcal
- 2 cups unsweetened oat milk
- 3 tablespoons canned pumpkin puree
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice plus extra for garnish
- 3 tablespoons maple syrup
- Cold brew coffee (bottled or homemade)
- 1-3 teaspoons sweetener of your choice, optional
Make the pumpkin oat milk “cream.” Heat the oat milk, pumpkin puree, vanilla, pumpkin pie spice, and maple syrup in saucepan over medium heat for a few minutes, whisking to combine. Do not bring to a boil. Remove from heat and pour the mixture through a fine mesh strainer (optional) into a mason jar or large glass. Cool in the refrigerator until ready to use.
Pour some pumpkin oat milk into a frothing pitcher or cup (I use about ¼ cup per glass of cold brew). Foam it with a hand-held milk frother for 15-30 seconds until foamy.
Fill a glass with ice and pour in about a cup of cold brew coffee. Add sweetener of your choice (like sugar, maple syrup, Stevia, etc.), if desired.
Pour the frothed pumpkin oat milk “cream” into the glasses. Garnish with pumpkin pie spice. Serve immediately.
Store the remaining pumpkin oat milk “cream” in a sealed jar in the fridge.
Calories: 60kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 34mg | Potassium: 177mg | Fiber: 1g | Sugar: 10g | Vitamin A: 999IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg