Pumpkin Cream Cold Brew (1).jpg

Photo Credit Emily Reichard, Senior Writer

I’m aware in my last article that I said London Fog season > Pumpkin Spice Latte season. However, I had a friend put me on the Pumpkin Cream Cold Brew from Starbucks and I’m not ashamed to admit that it was delicious. The biggest downside, though, was that Starbucks can’t make their Pumpkin Cream Cold Brew dairy-free, which prevents me from starting an addiction to their Pumpkin Cream Cold Brew. I’ve experimented with different dairy-free options, and I think I’ve managed to come up with a good alternative. My version has more of a pumpkin-y taste than Starbucks, but everything can be adjusted to your preferences. Below is a guideline recipe I created specifically with dairy-free ingredients in mind.


INGREDIENTS

Pumpkin Foam

  • *¼ cup dairy free milk (I’ve been trying macadamia nut milk, but oat milk is always a favorite)
  • *¼ cup dairy free whipping cream (Silk makes this, and it can be found in most grocery stores in Clemson besides Publix…)
  • 11/2 tablespoons of pumpkin puree (I use organic pumpkin puree)
  • ¼ teaspoons of pumpkin spice seasoning (extra for the top)
  • 1 teaspoon honey (sugar/sweetener, agave or maple syrup could be used as a vegan alternative)
  • A pinch of salt (salt is important to bring out the flavor profiles of each ingredient!)
  •  Cold brew or chilled hot coffee (I used Due South Cold Brew from ’55 Exchange, but I also enjoy Stok and Califia Farms cold brew found in most grocery stores)
  • Ice

*Regular dairy milk and cream can be used if you aren’t a victim to dairy.


INSTRUCTIONS

First, you’ll make your pumpkin cream foam. To make the foam, combine all the foam ingredients listed above into a cup that allows plenty of extra space for the ingredients to aerate and turn into your delicious pumpkin cream foam. All the ingredients can be adjusted as you see fit. For example, if you’re not into a super pumpkin-y taste and would rather it have a hint of pumpkin and more of a spiced flavor, add less pumpkin puree. This also applies for sweetness preference. I would recommend maple syrup for more of a fall taste; I’m unfortunately not a huge maple fan so I prefer honey.

To transform your cup of ingredients into the pumpkin cream foam, you will need a handheld frother [ZM1] [IK2] or a blender. Blend or froth your milk and cream until thickened and foamy (it will be in a pre-whipped cream stage… as if you had left whipped cream out at room temperature).

Once your pumpkin cream foam has been prepared, you can pour your ice into your glass, add your cold brew, and pour your pumpkin cream foam on top. Enjoy!

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