Pumpkin cream cold brew has landed and it is dang good! This vegan pumpkin cold brew recipe will have you feeling like a green-aproned barista in no time flat… perfect for all of us with those remote jobs now!
You can find all the ingredients to make the pumpkin cream or the cold brew at your local grocery store and you don’t need any fancy equipment. It’s the easiest vegan pumpkin cream cold brew recipe you can get your hands on.
C’mon Cinderella, let’s go.
Vegan Pumpkin Spice Cold Brew
Pumpkin spice cold brew might top the list as one of our favorite fall drinks. Coffee is one of the things we look forward to every morning, it’s a reliable comfort to begin your day.
The pumpkin spice cold brew at Starbucks is basically cold brew coffee topped with heavenly aromatic pumpkin cream. The pumpkin cream is what makes the drink a total show stopper! Nailing the consistency of the pumpkin cream was key– it’s equally dense, light, and velvety and it almost floats on top of your coffee.
But we’ve got it! And this veganized pumpkin spice cold brew adds something special called convenience.
It’s incredibly easy to prepare the cold brew coffee and the pumpkin cream for pumpkin cold brew in advance. When you wake up in the morning you’ll only need to assemble and enjoy your festive beverage.
How To Make Starbucks-Inspired Pumpkin Cold Brew
As the name says, pumpkin cream cold brew, we’ve got two factors at play here: Sweet, pumpkiny, velvety cream and bold, smooth cold brew! To recreate this Starbucks masterpiece you’ll need to make your own cold brew concentrate or you can buy the Starbucks cold brew at most grocery stores.
You’re also definitely going to want to have some pumpkin pie spice handy as the pumpkin cream gets a heavy dusting of pumpkin spice on top of it. There’s also pumpkin spice mix inside of the pumpkin cream. We’re going full pumpkin with it y’all.
Make The Cold Brew
Making your own cold brew coffee could be an entire book on its own– we’re going to give you a very basic recipe for a strong concentrate. You can ALWAYS dilute your cold brew to suit your tastes. It’s not as easy to make the coffee stronger.
To make cold brew at home we recommend 1 cup of coffee grounds to 2 cups of water. A coarsely ground light roast like a breakfast blend works excellent, but use what you have.
- Add the water & coffee grounds to a container and place in the fridge.
- We like to make cold brew in our french press- this way it’s super easy to strain, simply plunge the filter and pour.
- Leave the mixture for 12-18 hours.
- Strain with cheesecloth or a nutmilk bag and store until ready for use.
Many people make cold brew as a concentrate then dilute it in their glass. This is where personal preference takes over our pumpkin cold brews… We recommend pouring a shot glass half full of cold brew and tasting a small sip. If it’s too strong, try filling the remaining half of the shot glass with water to dilute and taste again.
If it tasted too strong and you topped the shot glass with water, this is about a 50% dilution. Ya with me? 1 cup of your cold brew concentrate will be 2 cups when you dilute it with water.
This gives a good baseline ratio to use when you assemble your pumpkin cream cold brew! We usually take our coffees strong and don’t dilute them, but a 50% dilution is pretty standard with cold brew. Find what works for you or you can easily buy it at the store 🙂
Your cold brew concentrate can last up to 10 days in the fridge!
Make The Vegan Pumpkin Cream
OMG, you guys and you girls. We can’t wait to share this vegan pumpkin cream. It SENDS me. It holds up in the fridge. It doesn’t harden. It is the pumpkin food I adore most. It is a hug that I’ve been LOVING starting my day with. We’re going steady. Let’s dish.
Here’s what you’ll need for the vegan pumpkin cream:
- Plant Milk (Storebought yields a thicker cream compared to homemade)
- Vegan butter(optional)
- Pumpkin puree
- Pumpkin spice seasoning
- Vanilla extract
- Almond extract (HIGHLY recommend!)
You simply need to whiz all this up in a blender or bullet blender then chill to thicken.
Here’s the official ingredients from Starbucks if you care to take a peek.
Assembling Your Pumpkin Cream Cold Brew:
We’ve covered it- you have the core ingredients to make a pumpkin cream cold brew! Before we go, there are a few more tips we can give you to help your pumpkin cold brew taste as close to the real things as possible!
In the Starbucks version, they add vanilla syrup to the cold brew to sweeten and flavor it. You can make your own vanilla syrup at home, you can purchase vanilla syrup, or you can simply add a different liquid sweetener to your cold brew. (Most people have maple syrup at home, right?)
Regardless of which method you choose, sweetening your cold brew is an important step! Plain ol’ simple syrup works great. Maple syrup works great. You can add 1-2 teaspoons of vanilla to your simple syrup to easily make a vanilla-flavored syrup at home.Print
Skip the drive-through and make your own copycat Starbucks pumpkin cream cold brew coffee at home this fall! Whip up a batch of pumpkin cream and cold brew coffee for a morning treat to enjoy all week.
This recipe post will guide you through:
- Making the pumpkin cream / pumpkin foam
- 3 tips to make the best dairy free pumpkin cream coffee
- A brief section on how to make cold brew coffee
- 3/4 cup plant milk
- 1 tablespoon vegan butter (optional)
- 1 teaspoon pumpkin puree
- 2–3 tablespoons sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract (Measure this, almond extract is VERY strong, be careful not to overdo it)
- pinch salt
Assembling The Drink:
- 8 oz cold brew coffee
- Sweetener of choice: vanilla syrup, maple syrup, any liquid sweetener (optional, starbucks uses vanilla syrup in the cold brew)
- pumpkin pie spice to sprinkle atop the foam
Make The Pumpkin Cream:
- Add the milk, sugar, pumpkin puree, vanilla, almond, salt pumpkin pie spice, and optional vegan butter to a blender or bullet blender and blend for 1 minute. This recipe has sugar in the foam so blending for the full minute is recommended to break down the sugar although it will look ready much earlier than that
- Pour the foam into a jar or container and place in the fridge until ready to use.
To assemble a pumpkin cream cold brew coffee:
- Pour 8 ounces of cold brew coffee into a glass. Stir in the sweetener if you want your cold brew sweetened. (Starbucks adds vanilla syrup to the cold brew separate from the pumpkin foam!)
- Top with ice, then top with 3-4 tablespoons of the pumpkin cream
- Sprinkle on additional pumpkin pie spice for added aroma and enjoy!
Nutritional information is just for the pumpkin cream.
The pumpkin foam thickens in the refrigerator, I recommend making this the day before and chilling overnight for the best result.
Storebought plant milks usually have added gums and stabilizers, so they yield the best results in this recipe but I often make this with homemade plant milk!
- Serving Size: 2 tablespoons
- Calories: 34
- Sugar: 1.9g
- Sodium: 2.6mg
- Fat: 2.7g
- Saturated Fat: 1.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2.3g
- Fiber: .1g
- Protein: .3g
- Cholesterol: 8.5mg
Keywords: Pumpkin Cream Cold Brew