A lot of things can be made vegan at Starbucks but unfortunately anything that uses the pumpkin sauce is not. This is because it contains condensed milk. In fact, all the sauces at Starbucks contain milk. Only the syrups are normally vegan friendly. It’s the start of September though and dammit I want to be part of the fall fun even if it’s still 100° here in Florida so I set out to crack a vegan copycat recipe for this drink.
Now mind you I’ve never had the real version of this drink but if it’s in any way as good as my vegan version then it must be spectacular. This drink according to the Starbucks site is “sweetened with vanilla, and then topped with a pumpkin cream cold foam and a dusting of pumpkin spice—a super-smooth fall treat..” Ok, got it. I wanted a cream that would get foamy cold and some creamers will if you use an electric frother on the cold setting. The Silk brand oat creamers will foam and so will the Starbucks oat and almond creamers. I really liked the idea of using a vegan whipping cream though so I experimented with both the Silk heavy cream and the Flora brand whipping cream and both worked great. I also added a bit more pumpkin spice to the foam just to amp up that fall flavor. I used Trader Joe’s but you can use any brand or make your own mix from cinnamon (1 teaspoon), and then 1/4 teaspoon each nutmeg, ginger and cloves.
The next element is the coffee. You can make your own cold brew or buy a prepared one. I actually used espresso cause I’m basic like that and I didn’t have time to wait 24 hours for it to be done. I also sweetened it with a few pumps of sugar-free syrup. Yes! The amount of coffee you want to use is completely up to your own personal taste but I used about 8oz iced in a 16oz glass. If you want to make more to share, then double or triple this recipe. Enjoy!
Vegan Copycat Pumpkin Cream Cold Brew
1
servingAn amazing simple recipe for a coffeehouse fall treat!
Ingredients
1 Serving Cold brew coffee, espresso or regular coffee on ice
1/4 Cup vegan heavy cream or creamer
sweetener of choice
1/4 Teaspoon Pumpkin pie spice (plus more for sprinkling)
Directions
- Place your coffee over ice in a glass and add sweetener if using.
- Add the heavy cream, sweetener to taste and pumpkin spice to a bowl and whip by hand using a whisk, a hand mixer or immersion blender until thickened. You want it thick but pourable and not completely whisked into whipped cream. You can also use an electric milk frother using the cold froth setting.
- Pour the cream mixture over the coffee. Add a sprinkle of pumpkin spice if desired.
Recipe Video
Notes
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