If you’re a fan of your morning Starbucks fix, get excited because this recipe is about to save you time and money while still satisfying your cravings! My Copycat Starbucks Pumpkin Cream Cold Brew is not only delicious and healthy but also remarkably similar to the original. And guess what? It’s dairy-free, refined sugar-free, and vegan-friendly, showing that you can enjoy your favorite treats without compromising on health!
I’ll admit it, I’m a sucker for a pumpkin spice latte. It’s the essence of fall flavors in a cup, and for me, it’s the ultimate way to embrace the season! Rich pumpkin flavor, creamy half & half, warm spices, and your favorite cold brew coffee—it’s a winning combination any time of year. But let’s face it, as delicious as the Starbucks Pumpkin Spice Latte is, it’s not exactly good for you.
Believe it or not, a single pumpkin spice latte can pack as much as 50 grams of sugar! Now, I’m all for treating yourself occasionally, but I knew we could do better than that. There had to be a way to enjoy the same delicious taste without all the refined sugars that can leave us feeling sluggish and unwell. And when Starbucks introduced their new Pumpkin Cream Cold Brew, I saw it as the perfect opportunity to create a healthier alternative. And thus, this copycat recipe was born!
Here’s what you’ll need:
Copycat Starbucks Pumpkin Cream Latte
Ingredients
- 1 cup Dairy-Free Half & Half or regular half & half if you prefer
- 1/3 cup Pumpkin Puree
- 1/2 teaspoon Pumpkin Pie Spice or make your own!
- 1 teaspoon Vanilla Extract
- 1/4 cup Maple Syrup
- Cold brew coffee or 2 espresso shots
Instructions
- In a high-speed blender, combine all the ingredients except for the coffee.
- Blend until everything is smooth and creamy, forming a syrup.
- Transfer the syrup to a glass jar and store it in the fridge for up to one week.
- When you’re ready to enjoy your drink, fill a glass with cold brew and ice, then pour in as much of the pumpkin cream syrup as you like.
- Serve immediately and savor every sip!