If you can't live without your morning Starbucks, then get ready because this recipe is going to save you both time and money, while still fulfilling your daily cravings! That's right, my Copycat Starbucks Pumpkin Cream Cold Brew is not only a delicious, healthy take on your Starbucks seasonal favorite, but it tastes nearly identical to the "real" thing. Plus, my recipe happens to be dairy-free, refined sugar-free, and vegan-friendly, proving that healthier versions of the treats you love don't have to come at a cost!
Equipment
- 1 Blender You already know that my Vitamix is my ride-or-die blender. It is my favorite kitchen gadget, and I use it every single day!
Ingredients
- 1 Cup Dairy-Free Half & Half or use regular half & half, if desired!
- ⅓ Cup Pumpkin Puree
- ½ Teaspoon Pumpkin Pie Spice This is a super easy way to make your own!
- 1 Teaspoon Vanilla Extract
- ¼ Cup Maple Syrup
- Cold Brew Coffee
Instructions
- Start by adding all of your ingredients (minus the coffee) to a high-speed blender: the half & half, pumpkin puree, pumpkin pie spice, vanilla extract, and maple syurp.
- Blend until your ingredients are fully combined and form a smooth and creamy syrup.
- Transfer your syrup to a glass jar and store in the fridge for up to one week.
- When you are ready to make your drink(s), simply fill a glass with cold brew and ice, then top off with as much of the pumpkin cream syrup as you desire. Serve immediately, and enjoy!
Calories: 115kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 32mg | Potassium: 136mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2714IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 0.3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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