Have you tried Starbuck’s Pumpkin Cream Cold Brew? It is amazing. Much better than a regular PSL. What I loved about the cold brew is that it wasn’t as sweet. Once I tried Starbuck’s version, I knew I needed to make a better for you, Paleo version. I tested this recipe with light coconut milk, original flavor Nutpod, and heavy whipping cream. They all worked perfectly for the recipe and it’s up to you which you would prefer to use.
This is the perfect fall drink because you get the pumpkin spice without a lot of sugar. This recipe includes directions for a variety of milk options, including dairy-free.
• 8oz cold brew coffee of choice
• ice
• 1/4 C original Nutpod OR full fat coconut milk OR heavy whipping cream
• 1/4 tsp vanilla extract
• 2 tsp pure maple syrup
• 1/4 tsp pumpkin pie spice
• pinch sea salt
1. Pour the milk of choice in a mug and froth with a milk frother for about 30 seconds. It should look about double the amount you started with.
2. Add the vanilla extract, maple syrup, pumpkin pie spice, and sea salt. Froth until it’s mixed thoroughly.
3. In a large glass add the cold brew coffee and ice, making sure to leave about an inch and a half to two inches of room at the top of the glass.
4. Top the cold brew with the pumpkin spice cream mixture. Sprinkle a little dash of pumpkin pie spice over the top and serve.
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