Paleo Pumpkin Cream Cold Brew (Edit recipe)

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Have you tried Starbuck’s Pumpkin Cream Cold Brew? It is amazing. Much better than a regular PSL. What I loved about the cold brew is that it wasn’t as sweet. Once I tried Starbuck’s version, I knew I needed to make a better for you, Paleo version. I tested this recipe with light coconut milk, original flavor Nutpod, and heavy whipping cream. They all worked perfectly for the recipe and it’s up to you which you would prefer to use.

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

Serves: 1

Ingredients

8 fl oz Cold Brew Coffee
1 cup Ice cubes
.25 cup Original (Unsweetened Dairy-free Creamer) Nutpods, or light coconut milk, or heavy cream
.25 tsp Pure Vanilla Extract
2 tsp Pure Maple Syrup
.25 tsp Pumpkin Pie Spice
1 pinch Sea Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pour the milk of choice in a mug and froth with a milk frother for about 30 seconds. It should look about double the amount you started with.
Add the vanilla extract, maple syrup, pumpkin pie spice, and sea salt. Froth until it’s mixed thoroughly.
In a large glass add the cold brew coffee and ice, making sure to leave about an inch and a half to two inches of room at the top of the glass.
Top the cold brew with the pumpkin spice cream mixture. Sprinkle a little dash of pumpkin pie spice over the top and serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	88
Fat:	4 g
Carbohydrates:	11 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	478 mg
Fiber:	0 g
Sugars:	9 g
Calculated for total recipe.