Dairy-Free Pumpkin Cream Cold Brew Coffee – Better Than Starbucks
This reimagined version of the Starbucks Pumpkin Cream Cold Brew is made solely with healthy and dairy-free ingredients. The delightfully luscious pumpkin spice foam it contains is impossible to resist!
More and more people are becoming dairy-free in recent days. If you are currently reading this post, it is probably because you are one of those people. If that is so, you understand the difficulty of trying to avoid dairy during the holidays. I mean, it’s nearly impossible to resist the peppermint hot chocolate your friend made or the ice cream at your church’s potluck. Sometimes, it can feel like you’re missing out on so much delightful foods by being dairy-free. Is their such thing as “FOMOOF” – fear of missing out on food? Because I definitely get that haha.
Fortunately, there are now many more mass-produced products that appeal to those dairy-free than there used to be. I must have seen a selection of at least 7 different almond milk eggnogs at Walmart the other day. While it certainly is nice to be able to participate in the convenience of store-bought drinks, I find that many dairy-free milks and drinks are highly watered down, processed, and don’t contain much flavor. That is why I believe it best to make my own specialty drinks. This reimagined version of the Starbucks Pumpkin Cream Brew will undoubtfully cure your holiday cravings.
What really makes this recipe extra special is the inclusion of canned coconut milk. It contributes to a luscious and beyond creamy foam. You will not want to be skimpy on this step and substitute if for normal coconut milk in a cart.
The pumpkin purée also serves a lovely contribution to the drink as it helps both to thicken the cream and, of course, quench the evidential pumpkin spice craze that arrives annually.
I hope you love this recipe as much as I do! If you try it out and decide to share your creation on Instagram, please tag me @healthy.delish so I can see your wonderful creations. Happy whisking!
2
servings15
minutes15
minutesThis reimagined version of the Starbucks Pumpkin Cream Cold Brew is made solely with healthy and dairy-free ingredients. The delightfully luscious pumpkin spice foam it contains is impossible to resist!
Ingredients
- for the coffee
2 cups cold brew coffee
2 cups ice
2 teaspoons maple syrup – optional
- for the cream
1/2 cup canned coconut milk – shake thoroughly before use
1/4 cup pumpkin puree
1-2 Tablespoons maple syrup
1 teaspoon pumpkin spice or cinnamon
1/2 teaspoon vanilla extract
Directions
- Fill two mason jars with one cup of both ice and cold brew coffee. Store this in the fridge while you make the cream.
- In a blender, blend the canned coconut milk and remaining cream ingredients until it becomes frothy. Alternatively, you can whisk the mixture manually.
- Tap the mixture on the counter several times to release any air bubbles, then evenly divide and pour over the two coffee-filled mason jars.
- Sprinkle the drinks with cinnamon and serve immediately.
Notes
- Adjust the sweetness in the drink to your liking by adding more or less maple syrup. It can even be omitted. I personally enjoy this drink just as much without any maple syrup since cold brew coffee inhibits a natural sweetness. That’s what makes homemade drinks so great, you can control how sweet it is.
- The pumpkin and spices in the cream can be omitted to result in a non-seasonal “salted caramel” like flavor.
- You may need to adjust the coffee to water ratio depending on the strength of your cold brew and personal preferences.
- I made my own cold brew coffee in a French press with a ratio of ¾ cup coarsely ground coffee and 3 cups of water. It is extremely cheap and simple to whip up.
- for a less creamy but lower calorie foam, you can create it with a ratio of 1/4 cup canned coconut milk and 1/4 cup water (instead of 1/2 cup canned coconut milk.)
