Late summer can be… confusing. Temperatures are still high—a little too high, particularly this year—but autumn, with all of its colorful, moody, and delicious delights, beckons. For a treat that beats the heat while showcasing fall’s characteristic spice, we have four words: vegan pumpkin cream cold brew.

Even in the height of harvest season, finding a beverage that features pumpkin pie-inspired spice sans dairy is a difficult task. (Starbucks‘ beloved Pumpkin Cream Cold Brew cannot be made dairy-free. We’ve asked.) As such, we’re drooling over this vegan version from Molly Thompson of What Molly Made, which swaps heavy cream for coconut.

Crafting vegan pumpkin cream cold brew in your own kitchen may sound daunting, but the recipe Thompson shared on TikTok is simple, healthy, and customizable. Plus, as Thompson notes, it’s affordable, which somehow makes the treat all the more decadent.

The Starbucks-inspired beverage calls for pumpkin puree, coconut cream, the cold brew of your choice, and natural sweeteners, most ingredients providing an opportunity for additional from-scratch steps.

And don’t worry, there’s no need to channel your inner barista every morning—Thompson’s pumpkin cream cold brew keeps in the refrigerator for up to three days.

How to Make Vegan Pumpkin Cream Cold Brew

Ingredients:

1 (14 ounces) can of full-fat coconut milk or coconut cream
2 Tbsp pumpkin puree
2 Tbsp powdered sugar or your sugar of choice
3/4 tsp pumpkin pie spice
1 tsp vanilla
1 Tbsp almond milk
20 ounces store-bought or homemade cold brew coffee
Vanilla extract and sweetener for cold brew (optional)

Instructions:

1. Prepare the cold brew: You can use a store-bought cold brew or brew a really strong batch of coffee at home and chill it in the fridge. Feel free to add a sugar-free vanilla syrup, regular vanilla syrup, or maple syrup to your coffee to sweeten it.

2. Blend: Next, add all of the pumpkin cream ingredients to the blender and blend on high for about 30 seconds until it’s completely smooth.

3. Serve: Pour the cold brew in a glass over ice then top it with a generous serving of pumpkin cream. Top with a dusting of extra pumpkin pie spice.

Coffee, Fall Recipes, Plant-based, Plant-based Recipes, Recipe, Vegan, Vegan Recipes