Introducing Dairy Free Pumpkin Cold Foam, a vegan twist on Starbucks’ pumpkin cream cold brew. With just a handful of ingredients, you can whip this up in minutes, and it’ll stay fresh all week long!
Why You’ll Love This Recipe:
- It’s a dairy-free, vegan, and plant-based alternative to Starbucks’ pumpkin cream cold foam.
- Save time and money by making it at home.
- Enjoy creamy cold foam for your morning lattes all week.
- It’s a fun way to jazz up your coffee routine.
Tips And Tricks:
- For the creamiest texture, blend the ingredients together in a blender.
- Don’t have a blender? No worries! You can whisk the ingredients together by hand or shake them in a sealed mason jar for about a minute.
- If your mixture seems too thick, just add a splash more oat milk to thin it out.
Frequently Asked Questions:
- Can I use almond milk, cashew milk, or coconut milk instead of oat milk? Yes, you can! However, oat milk tends to yield the best texture.
- Don’t have a blender? You can still mix everything by hand using a whisk or a sealed mason jar.
- Do I need an electric milk frother? No, once the ingredients are blended, you can simply pour the foam on top.
Dairy Free Pumpkin Cold Foam
Servings 2 CUPS OF COLD FOAM
Ingredients
- 1 cup dairy-free heavy cream
- 1/2 cup oat milk
- 1/4 cup coconut condensed milk
- 1/4 cup canned pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Blend all ingredients until smooth and creamy. If it’s too thick, add a splash more oat milk.
- Fill a glass with ice and cold brew, leaving about an inch of space at the top.
- Add the pumpkin cold foam on top, sprinkle with cinnamon, and enjoy!
- Store any leftovers in an airtight container in the fridge for up to 1 week.
Notes
- Blending ensures all ingredients are fully incorporated for the best texture.
- If you don’t have a blender, you can use a whisk or shake in a sealed mason jar.
- Adjust the thickness by adding more oat milk if needed.