Vegan pumpkin cream cold brew finally exists, and this version probably tastes better than the ones at any coffee shop. If you like pumpkin spice and if you like cold brew coffee, then you need to try this recipe! All vegan, and all homemade, what could be better than that? Not to mention, probably saves you a couple of bucks as well. Perfect for those who live in warmer climates, delicious spiced, and super delicious. Trust me, it’s worth the time making this!

Tips for making vegan pumpkin cream cold brew:

One thing to know when it comes to making the cold cream for this recipe is that you have to use a mix of particular non-dairy milk. Why? As you know, not all dairy-free are made the same, and for good reason. That means, most dairy-free milk won’t froth the same because of the water content. A lot of them just bubble up and don’t give the microfoam texture that you look for in frothed milk. For example, almond milk is probably one of the worst milk to try and froth. 

The best milk combination that I’ve found that works the best for this recipe is a good non-dairy barista blend of milk, like Oatly, combined with the dairy-free heavy whipping cream. Barista blend milk is formulated for frothing and will give the best microfoam texture. Along with the heavy whipping cream, you’ll get a nice whipped texture without the heaviness of whipping cream. You’ll get a thick consistency and frothy consistency. 

Substitutions:

If you can’t find barista blend oat milk or dairy-free heavy whipping cream, you can use full-fat coconut cream or full-fat coconut milk. These are very thick in texture and will be able to whip up using a frother. However, keep in mind that using coconut milk will give off a coconut taste. So if you don’t mind that, you can go that route.

If you enjoyed this recipe, you might want to check these out:

• Pumpkin spice syrup
• Pumpkin Spice Latte
• Vegan pumpkin chai scones

If you tried this recipe let me know in the comments below! Don’t forget to follow me on Instagram @flouredframe for more delicious recipes. While you’re at it, don’t forget to tag me whenever you recreate my recipes! 

Vegan Pumpkin Cream Cold Brew

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• Author: Floured Frame
• Prep Time: 8 minutes
• Assembly time: 5 minutes
• Total Time: 13 minutes
• Yield: 1 drink 1x
• Category: Drinks
• Cuisine: American
• Diet: Vegan

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Description

Vegan pumpkin cream cold brew finally exists, and this version probably tastes better than the ones at any coffee shop. If you like pumpkin spice and if you like cold brew coffee, then you need to try this recipe! All vegan, and all homemade, what could be better than that?

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Ingredients

Scale 1x2x3x

Cream:

• 1 tablespoon – Barista blend dairy-free milk, I used Oatly
• 3 tablespoons – Dairy-free heavy whipping cream, I used Silk see notes for substitutions
• 2 tablespoons – Powdered sugar
• 2 teaspoons – Pumpkin spice syrup, click here for the recipe
• Pinch of salt

Coffee:

• 1 tablespoon – Pumpkin spice syrup, click here for the recipe
• 1 cup – pure black cold brew, I used Califia Farms Pure Black Cold Brew Coffee
• Ice
• Pumpkin pie spice, for sprinkling

Equipment:

• Cup/bowl for frothing
• Frother or an electric hand mixer
• Drinking glass for serving

Cook Mode Prevent your screen from going dark

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Instructions

1. In a cup, combine the barista blend dairy-free milk, dairy-free heavy whipping cream, pumpkin spice syrup, powdered sugar, and salt. Mix the milk with a frother/electric hand mixer until it is thick and creamy.
2. In your favorite glass, pour the pumpkin spice syrup and cold brew. Mix to dissolve the syrup. Pour in the ice, top it off with cold foam, and sprinkle over some pumpkin pie spice. Serve and enjoy!

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Notes

• Substitutions for heavy whipping cream:
  • Full-fat coconut milk or coconut cream: Will whip up nicely, but will give off a coconut taste. 
  • It must be full-fat, or else it won’t whip properly.
  • How to whip coconut milk or coconut cream: Place the unopened can of coconut milk or cream in the fridge overnight. The next day, flip the can over so that the bottom is now at the top. Open the can, and you’ll notice that the milk solids and water have separated. Drain the excess water, scoop out the cream and continue with the recipe above.
• Why barista blend milk and heavy cream? Heavy cream is quite thick on its own, adding a touch of milk will help loosen the texture.
• Why barista blend dairy-free milk? They are formulated to give the perfect microfoam texture as you froth it.
• Can I use regular dairy-free milk? Yes, but the cream might not hold as well.
• You can use store-bought cold brew like I did or you can also make your own.

Keywords: vegan, vegan drink, vegan pumpkin cream cold brew, vegan cream, cold brew, pumpkin spice drink, fall recipe