Pumpkin Cold Brew Recipe
Skip the drive-thru line and make this easy Starbucks pumpkin cream cold brew with simple ingredients and less sugar at home instead!
Servings: 5 servings
Calories: 58kcal
Equipment
1 Jar with a Lid
Ingredients
- ⅓ cup pumpkin puree
- ½ teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 tablespoon cashew butter
- ⅔ cup oat milk or sub dairy free creamer, unsweetened
- 4 cups cold brew
Instructions
- Add the pumpkin puree, pumpkin spice, vanilla extract, maple syrup, and cashew butter to the bottom of a jar with a lid. Mix well with a spoon until fully incorporated.⅓ cup pumpkin puree, ½ teaspoon pumpkin spice, 1 teaspoon vanilla extract, 1 tablespoon maple syrup, 1 tablespoon cashew butter
- Add the oat milk to the jar and stir again with a spoon to incorporate.⅔ cup oat milk
- Place the lid on the jar (or use a milk frother) and shake really well for at least a minute. This adds air into the mixture which creates a frothy consistency.
- Fill up a large glass with ice and add 1 cup of cold brew. Leave about an inch of room at the top. Add a splash of the pumpkin cream on top of the cold brew. Use a straw to gently mix the cream into the cold brew and enjoy!4 cups cold brew
Notes
Storing : Store the pumpkin cream in the fridge for up to 2 weeks. Give it a few big shakes when ready to use each time.
Nutrition
Serving: 1serving | Calories: 58kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 172mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2608IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg