Pumpkin Cream Cold Brew (Starbucks Copycat) (Edit recipe)

Tis the season for all things pumpkin! This Pumpkin Cream Cold Brew recipe is a Starbucks copycat but it's dairy-free and refined sugar-free and it comes together in just a few minutes!

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	185
Fat:	13 g
Carbohydrates:	12 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	62 mg
Fiber:	1 g
Sugars:	10 g
Calculated per serving.

by lovecheflaura

View original recipe

Serves: 2

Ingredients

For the Cold Brew

3 cups strongly brewed Coffee, (cold brew coffee)
1 Tbsp Pure Maple Syrup
1 tsp Vanilla Extract

For the Coconut Cream

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Process

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

The base of this drink is cold brew coffee. Either brew some coffee at home and store it in a large Mason jar in the refrigerator until cold. I like to brew a little extra morning coffee and use that as my cold brew for this recipe. Alternatively, you can buy cold brew at the store.
Next, add some vanilla extract and maple syrup to the cold brew and stir. Place ice into two large glasses and pour the coffee over top. Set aside while you make the pumpkin cream.
Mix together the coconut cream (the thick part from full-fat canned coconut milk), pumpkin puree, pumpkin pie spice, maple syrup, and vanilla extract. Using a milk frother or a small whisk, blend the ingredients together until combined. A milk frother helps add some air to the pumpkin cream giving it a lighter texture.
Scoop some of the pumpkin cream and place on top of the cold brew coffee. Lastly, top the pumpkin cream cold brew off with a sprinkle of pumpkin pie spice or cinnamon. Give it a good stir and enjoy!