Starbucks Pumpkin Cream Cold Brew is back and it’s not vegan! Vegans like pumpkin, too?? But luckily for us it’s very simple to make at home. Almost TOO simple. This recipe has 6 ingredients and 1 of them is ice. The only thing that makes this a little difficult to veganize is that plant milk is a lot of water which makes it a little hard to froth but it can still be done and be delicious!
This coffee drink is the perfect fall drink if you’re like me and drink iced coffee all year long. So save some money and save some time and try this Vegan Pumpkin Cream Cold Brew at home.
If you like this, try out my Starbucks Copycat recipe for the Apple Crisp Macchiato as well. Enjoy!
What You Will Need For This Vegan Pumpkin Cream Cold Brew
I use the Nespresso Aeroccino Milk Frother but any hand held milk frother will work well for this recipe. Keep in mind not all plant milks are created equal when it comes to frothing so please refer to tips & tricks to see what I recommend.
- Cold Brew Coffee
- Oat Milk or Soy Milk
- Pumpkin Purée
- Pumpkin Pie Spice
How To Make The Best Vegan Pumpkin Cream Cold Brew
Not all plant milk will work for this! You’ve probably tried to froth certain plant milks in the past and get a bubbly mess which won’t make a good cold foam. I have no luck with almond milk when it comes to froth so I’d steer clear for this particular recipe. Oat milk and soy milk will be your best bet here but not all brands will work. You want a thicker milk, the more watery ones result in bubbles.
Oat milk like Oatly and Planet Oat will work but turn bubbly after a little while. I used the Planet Oat for mine and while it was frothy and foaming at first, over time is became bubbly especially as it sat for photos. Still good though, obviously! If you want to achieve the perfect froth, a barista blend oat milk is highly recommend for this recipe.
I also tried out Canned Coconut Milk for this recipe and while that will froth up very well, it felt more like whipped cream and when melted in to coffee was a little too coconut-y for me.
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Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Pumpkin Cream Cold Brew
- 1/2 cup Oat Milk see tips & tricks
- 2 teaspoons Pumpkin Purée
- 2 teaspoons Maple Syrup
- 1/4 teaspoon Pumpkin Pie Spice
- Glass of Cold Brew
- Ice for serving
- Pour the oat milk in to a cup and add the pumpkin, maple syrup, and pumpkin pie spice. Froth the milk using a milk frother until it's frothy and thick.
- Place ice in tall glass and pour in cold brew. Top with pumpkin cream cold foam and a sprinkle of pumpkin pie spice. Enjoy!