A delicious cold brew topped with a homemade healthy pumpkin cream made with vanilla, real pumpkin puree, almond milk and sweetened naturally with maple syrup. Topped with a dash of pumpkin spice.
Prep Time:5 minutes
Total Time:5 minutes
Yield:2 servings 1x
1 cup almond milk (I make my own – step by step guide here)
2 tablespoons pumpkin puree
2 table spoons maple syrup
1 teaspoon vanilla extract
1/8 teaspoon pumpkin spice (or more if that’s your thing!)
2 cups cold brew coffee (or regular coffee that you have let chill in the fridge or for a caffeine free alternative you can use dandelion tea which looks and tastes like coffee. Learn more about dandelion tea here.)
Add all ingredients, except the cold brew and ice, to a blender and mix until smooth. This is your pumpkin cream.
Pour cold brew coffee over ice in a cup and then top with 1/2 cup of pumpkin cream (or more!). If you have a milk frother like this one, you can froth the pumpkin cream before pouring over coffee for max volume!
Feel free to add more maple syrup if you like extra sweetness. I found 2 tbs to be perfect for my taste with just enough bitterness from the coffee or tea coming through.
This makes 2 medium servings or one large serving.