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–+ servings
Pumpkin cream cold foam being poured over cold brew.

Vegan Pumpkin Cream Cold Brew

This Vegan Pumpkin Cream Cold Brew is a Starbucks copycat recipe that combines store-bought or homemade cold brew with an easy pumpkin cream cold foam that is completely dairy-free!
5 from 3 votes
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Author: Liv King

Ingredients
 

  • 3 tablespoons Canned Coconut Milk creamy part only
  • 2 tablespoons Barista Style Oat Milk
  • 1 tablespoon Pumpkin Purée
  • 2 teaspoons Pumpkin Spice Syrup more to taste
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Pumpkin Pie Spice see notes
  • Cold Brew

Instructions

  • Add all the ingredients to a blender and blend until smooth and creamy.
  • Toss ice in a glass cup and pour in the cold brew. Top with the pumpkin cream cold foam and a sprinkle of pumpkin pie spice.

Notes

If you don’t have a pumpkin pie spice blend, you can use a mix of spices. I recommend ⅛ teaspoon of cinnamon, a dash of nutmeg, a dash of ginger, a dash of allspice, and a dash of cloves.
Not all canned coconut milk should be treated equally. For this pumpkin cold foam, we need canned coconut milk that is creamy and fluffy but not gritty or grainy or chunky and hard- see above for a list of good quality brands. 
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!