Description
A small-batch, zero-waste vegan pumpkin spice cold brew topped with a rich coconut cream foam. Ready in just 5 minutes, this cozy drink uses real pumpkin puree and pantry staples for a luxurious, dairy-free treat.
Ingredients
Scale
- 1 cup cold brew coffee (chilled)
- 1 tablespoon maple syrup (plus 1 teaspoon for foam)
- 1 tablespoon pumpkin puree (plain, not pie filling)
- 1/2 teaspoon pumpkin pie spice (plus a pinch for foam)
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons solid full-fat coconut cream (chilled)
- Optional: 2-3 tablespoons oat milk or almond milk (to thin foam if needed)
Instructions
- Chill a can of full-fat coconut milk overnight. Scoop out the solid white cream from the top into a small bowl, discarding or saving the liquid water.
- In the bowl with the coconut cream, add 1 teaspoon of maple syrup and a tiny pinch of pumpkin pie spice.
- Whisk vigorously for 2-3 minutes until light and fluffy, or seal in a small jar and shake for 30-45 seconds until foamy. Set aside.
- In a mug, combine 1 cup cold brew coffee, 1 tablespoon maple syrup, 1 tablespoon pumpkin puree, 1/2 teaspoon pumpkin pie spice, and 1/2 teaspoon vanilla extract.
- Stir well until the pumpkin puree is fully dissolved and the mixture is a creamy orange-brown color.
- Spoon the coconut cream foam generously on top of the coffee.
- Garnish with an extra tiny pinch of pumpkin pie spice and serve immediately.
Notes
Ensure the coconut milk can is chilled for at least 8 hours to allow the cream to separate and solidify. Do not use pumpkin pie filling; use plain puree to control sweetness. The coffee base can be made ahead and stored in the fridge for up to 3 days, but the foam should be made fresh.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 generous cup
- Calories: 180
- Sugar: 16
- Sodium: 10
- Fat: 10
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 2
- Protein: 2
Keywords: vegan pumpkin spice, cold brew, coconut cream foam, small batch recipe, zero waste, dairy-free coffee, fall drinks, quick recipes