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!
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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
Did You Make This Recipe?Tag @thefoodiephysician and hashtag #thefoodiephysician on Instagram. If you liked this recipe, please click on the stars and rate it!