Kat's Kitchen

Pumpkin season is my favorite season, and nothing says fall in a cup quite like a Pumpkin Cream Cold Brew. I already have a recipe for the classic Pumpkin Cream Cold Brew, but I wanted to create a version for all my dairy-free friends! This Dairy-Free Pumpkin Cream Cold Brew is creamy, spiced to perfection, and just as delicious as the Starbucks original—without the dairy.

The secret? A dreamy combo of oat milk and chilled coconut whipping cream that whips up into a thick, velvety pumpkin cold foam. It floats beautifully over smooth cold brew and slowly swirls in as you sip, giving you that same café-worthy experience at home.

Whether you’re dairy-free by choice or just looking to cut back, this recipe is about to become your go-to fall drink.

Ingredients:

Dairy-Free Pumpkin Cream Cold Foam:

• 1 tablespoon Homemade Pumpkin Syrup or store-bought
• 2 tablespoons barista style oat milk (I love Oatly)
• 3 tablespoons coconut whipping cream (chilled)

Dairy-Free Pumpkin Cream Cold Brew:

• 10 ounces unsweetened black cold brew
• 1-2 tablespoons Homemade Vanilla Syrup or store-bought
• ice cubes
• Dairy-Free Pumpkin Cream Cold Foam (from above)
• pumpkin pie spice for topping

How to Make a Dairy-Free Starbucks Pumpkin Cream Cold Brew at Home:

1. Make the cold foam: In a small, narrow glass, combine pumpkin syrup, oat milk, and chilled coconut whipping cream. Froth with a handheld milk frother for 20–30 seconds until thick and creamy.
2. Assemble the drink: Fill a glass with ice, then add vanilla syrup and cold brew.
3. Top it off: Gently spoon or pour the dairy-free pumpkin cold foam over the cold brew.
4. Finish: Sprinkle with pumpkin pie spice and enjoy.

My Favorite Store Bought Cold Brews

• Stok Unsweet Black Cold Brew
• Stok Unsweet Black Decaf Cold Brew
• Wandering Bear Straight Black Cold Brew
• Stok Extra Bold Cold Brew
• Stumptown Original Nitro Cold Brew

Homemade Cold Brew Recipe:

Want to make your own cold brew? Check out my post on 3 Ways to Make Cold Brew at Home.

Cold Foam Tips & Tricks

Getting that perfect cold foam texture is key to making this drink shine. Here are my best tips:

• Use a handheld frother. It’s the easiest way to get light, airy foam at home.
• Choose the right glass. A small, narrow glass works better than a wide one—this helps the foam whip up thick and even.
• Chill your coconut whipping cream. Keep the can in the fridge overnight, or store it in an airtight container in the fridge. The colder it is, the better it whips!
• Don’t skip the combo. You need both barista-style oat milk and chilled coconut cream. Together, they create the perfect balance of creamy texture and foamy lightness that sits beautifully on top of the cold brew.

Ingredient Substitutions

• Swap coconut whipping cream with dairy-free whipping cream or soy milk.
• Swap barista oat milk with coconut milk or soy milk.
• Make it lower sugar by using sugar-free pumpkin and vanilla syrups instead of regular.

Can I Use the Dairy-Free Pumpkin Cream Cold Foam on Other Drinks?

Absolutely! This dairy-free cold foam isn’t just for cold brew. Try it on:

• Iced lattes
• Shaken espressos
• Mochas
• Matcha lattes
• Chai lattes

Basically, if you can dream it, you can top it with dairy-free pumpkin cold foam.

Pro Tip: If you’re not dairy-free, check out my original Pumpkin Cream Cold Brew Recipe for the classic Starbucks-inspired version!

Dairy-Free Starbucks Pumpkin Cream Cold Brew

Indulge in the flavors of fall with this Dairy-Free Pumpkin Cream Cold Brew recipe. Rich, creamy, and perfectly spiced, it's the perfect homemade treat for any coffee lover.

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Course: Drinks

Keyword: Cold brew, Cold Foam, Fall Drinks, Pumpkin

Prep Time: 6 minutes minutes

Servings: 1

Author: katerinafaith

Equipment

• Handheld Milk Frother

Ingredients

Dairy-Free Pumpkin Cream Cold Foam

• 1 tablespoon Homemade Pumpkin Syrup or store-bought
• 2 tablespoons barista style oat milk I like Oatly
• 3 tablespoons coconut whipping cream chilled *see note below

Dairy-Free Pumpkin Cream Cold Brew

• 10 ounces unsweetened black cold brew
• 1-2 tablespoons Homemade Vanilla Syrup or store-bought
• ice cubes
• Dairy-Free Pumpkin Cream Cold Foam recipe above
• pumpkin pie spice for topping

Instructions

• In a small cup, combine the Dairy Free Pumpkin Cream Cold Foam ingredients and froth with a handheld milk frother until thick and creamy (about 30 seconds).
• To a glass, combine the vanilla syrup, cold brew, and ice.
• Gently pour the Dairy Free Pumpkin Cream Cold Foam over the cold brew and sprinkle pumpkin pie spice on top.
• Stir gently to combine, and enjoy.

Notes

**The coconut whipping cream needs to be chilled, or else the cold foam will not froth. Place the entire can in the fridge or empty the contents into a jar or bowl and place in the fridge for at least 2 hours before using. The texture should be thick like yogurt.

This recipe uses my Homemade Pumpkin Syrup, but if you want to make a single batch of Dairy Free Pumpkin Cream Cold Foam without making the homemade syrup, follow this recipe:

• • 1 tablespoon canned pumpkin

• • 1/2 tablespoon Homemade Vanilla Syrup (or store-bought)

• • Pinch of salt

• • 1/2 tablespoon sweetened condensed coconut milk

• • 2 tablespoons oat milk

• • 3 tablespoons coconut whipping cream (chilled)

 

In a small cup, combine the Dairy Free Pumpkin Cream Cold Foam ingredients and froth with a handheld milk frother until thick and creamy (about 30 seconds).