BEE-IY: Vegan Pumpkin Cream Cold Brew

As our summer tans begin to fade, autumn air beckons, and to me, this is the most wonderful time of the year. I love fall for so many reasons: the chill in the breeze, the beautiful colors of changing leaves, boots, leggings and chunky sweaters… but above all else, pumpkin. 

To be blunt, I am a slut for any and all things pumpkin. Pumpkin bread, pumpkin candles, pumpkin picking, Jack Skellington, the Pumpkin King - you name it, I love it. However, there is one pumpkin product that stands out among the rest, the epitome of fall, if you will, and that will forever be pumpkin coffee. 

With that said, I unfortunately really dislike the Starbucks PSL (don’t come for me). HOWEVER – last year, Starbucks changed the game with their Pumpkin Cream Cold Brew, and truthfully, it’s everything I could ever want in a fall drink, and more.

After consuming about 35 of them in the first few weeks of their comeback this year, I decided, hey, I bet I can make this! So, to save myself the time, money and gastrointestinal distress (shoutout to my fellow lactose intolerant friends) of going to Starbucks and ordering a Pumpkin Cream Cold Brew every damn day, I decided to try to make a vegan option.

Special thanks to Cafe du Chateau for partnering with me to help make my at-home barista dreams, a reality. For 20% off a Cafe du Chateau Cold Brew Coffee Maker (or any of their products) shop using my link here, or use code “leckseepelchen” at checkout!

Now for the recipe – here’s what you’ll need.

·      Cold brew coffee

·      Pumpkin puree

·      Lite coconut milk

·      Pure maple syrup

·      Pumpkin pie spice

·      Vanilla extract

·      Sea salt

·      Blender

·      Mesh strainer

·      French vanilla liquid Stevia (optional)

STEP NUMBER FUN!!!:
The base of this drink is (obviously) cold brew coffee, so we’ll first start with that. You can buy it pre-made or make your own! If choosing to DIY (which I prefer), this is where your process will start. Be aware that it should steep for 16 – 24 hours, so plan accordingly!

STEP NUMBER TWO:
Next, you’ll make the pumpkin cream, and honestly, it’s pretty simple. In your blender add the following ingredients: 1 14-oz can of lite coconut milk (I used the Thai Kitchen brand), 3 tablespoons of pumpkin puree, 3 tablespoons of pure maple syrup, 1 teaspoon of pumpkin pie spice, 1 teaspoon of vanilla extract, and just a pinch of salt. Blend that all together, then pour the mixture through a mesh strainer to sift out any chunks. From there, transfer the pumpkin cream into a storage container – a mason jar will work great. The cream will float best when it’s cold, so let this chill in refrigerator for about an hour. Be sure to shake before using, as the cream may separate as it’s chilling. 

STEP THREE:
The final step is to assemble and enjoy! In a glass of your choice add ice and fill about 2/3 of the way with your cold brew. At this step, I chose to add a few drops of French vanilla liquid stevia for a little extra flavor and sweetness, but that is optional. From there, add a few spoonfuls of your pumpkin cream. The cream should sit beautifully on top of the coffee! Top with an extra sprinkle of pumpkin pie spice, snap a picture for your Instagram (tag me!) and enjoy the tastes of fall! This recipe will make about 16 oz of pumpkin cream, so if you’re me, it will last about a week (tops).

Cheers to making fall a little sweeter, and a lot more caffeinated!

 XOXO,

Lexie
BB