Let’s make Dairy-Free Pumpkin Cream Cold Brew! This iconic fall drink from Starbucks just got a dairy-free makeover! A homemade 5-ingredient pumpkin sauce is combined with vegan cream or milk. Then added to cold brew and topped with cold foam and pumpkin spice. A little bit different than Starbucks, but I have to say that I think this version is even better!
The Starbucks Pumpkin Cream Cold Brew:
The Starbucks pumpkin cream cold brew is vanilla-flavoured cold brew with pumpkin flavoured cold foam. This doesn’t really make sense to me, though. I feel like the drink overall should be more pumpkin-centred, which is why my version has a pumpkin cream added and then cold foam on top, making it still look and taste luxurious but also be way-more pumpkin flavoured. Which is what we all want for fall, right?!
Making Cold Foam:
The other reason I don’t do pumpkin cold foam is because I find vegan milk doesn’t froth super well with the pumpkin sauce added to it. I’ve tried it, but it always ends up more bubbly than thick and foamy due to the water content of the pumpkin. So, combining the pumpkin sauce with milk or cream and then doing plain foam easily solves that problem. AND it tastes incredible! Truly I can’t think of a better cold fall drink. Okay, maybe the Iced Apple Crisp Macchiato is a tie. That one is soooo delicious.