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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Servings: 1
Equipment
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:
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- 1 tablespoon canned pumpkin
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- 1/2 tablespoon Homemade Vanilla Syrup (or store-bought)
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- Pinch of salt
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- 1/2 tablespoon sweetened condensed coconut milk
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- 2 tablespoons oat milk
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- 3 tablespoons coconut whipping cream (chilled)