Breakfast
Drinks

Dairy Free Pumpkin Cold Foam

This Dairy Free Pumpkin Cold Foam is a vegan version of the pumpkin cream cold brew from Starbucks. It comes together in minutes with just a few simple ingredients and stays well all week long! 

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a dairy free cold brew that is topped with pumpkin cold foam.

Why You’ll Love This Recipe

  • Dairy Free Pumpkin Cold Foam is a copy cat version of the pumpkin cream cold foam at Starbucks. 
  • This version is dairy free, vegan and plant based. 
  • Save both time and money by making this at home. 
  • You’ll have cold foam for the entire week for lattes at home. 
  • A fun way to switch up your morning coffee routine. 
  • If you loved this recipe, be sure to check out my brown sugar shaken espresso. 

Ingredients And Substitutions

These are the main ingredients and substitutions for Dairy Free Pumpkin Cold Foam. Scroll down to the recipe card for a full list of ingredients and instructions.

Oat milk is a dairy free milk alternative that is creamy, smooth and flavorful. It works great in this recipe to create that frothy texture. 

The original Starbucks recipe calls for heavy cream, so for a vegan dairy free alternative we will use plant-based heavy cream.

Use pumpkin puree from a can for best results. Alternatively, you can use homemade pumpkin puree if desired. 

Coconut condensed milk helps to add a lovely creamy texture and the perfect amount of sweetness.

A touch of pumpkin pie spice adds a warm fall feeling and a stronger pumpkin flavor. 

Vanilla extract just enhances the flavors. Vanilla bean paste would be a great alternative! 

all the ingredients that you need to make this pumpkin cold foam

How To Make

ONE: Add all ingredients together in a blender and blend until smooth and creamy. 

TWO: Add ice to a glass and fill it up with cold brew, leaving about 1 inch from the top. Add on the pumpkin cold foam and finish it off with cinnamon and enjoy! 

Tips And Tricks

Blend ingredients together in a blender for best results. This ensures all the ingredients are fully incorporated. 

If you don’t have a blender, you can use a whisk or add all the ingredients to a mason jar with a lid and shake vigorously for 1 minute. 

If your mixture is really thick for whatever reason, add in more oak milk to thin it out.

How To Serve And Store

Serve this dairy free cold foam on top of cold brew and with a touch of cinnamon on top. 

Store pumpkin cold foam in an airtight container in the fridge, and use an electric whisk to create the foam all week long. 

cinnamon to finish off the pumpkin cold foam

Taste And Texture

This Pumpkin cold foam is sweet and filled with pumpkin flavors. It the perfect balance for the tart and strong black cold brew. 

The texture is light, airy and fluffy. 

Frequently Asked Questions

Can I use almond milk, cashew milk or coconut milk instead of oat milk?

Yes you can! Oat milk creates the best texture in my opinion, so just note that results may vary if swapping out the milk. 

What if I don’t have a blender?

You can combine all the ingredients by hand using a whisk or adding them to a mason jar and shaking for about 1 minute. You just want to ensure the pumpkin puree is well incorporated into the milks. 

Do I have to use an electric milk frother? 

No, once ingredients are blended together all you have to do is add it on top.

Other Recipes You May Like

If you make this Dairy Free Pumpkin Cold Foam, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Dairy Free Pumpkin Cold Foam

This Dairy Free Pumpkin Cold Foam is a vegan version of the pumpkin cream cold brew from Starbucks. It comes together in minutes with just a few simple ingredients and stays well all week long!
5 based on 1 reviews
Pin Recipe
PREP TIME:
5 minutes
COOK TIME:
2 minutes
TOTAL TIME:
10 minutes
Author - Hannah

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

SCALE:

1X

YIELDS:

2 cups of cold foam

Directions

  1. Add all ingredients together in a blender and blend until smooth and creamy. If mixture is too thick, add in a splash of more oat milk until you reach the right consistency. 
  2. Add ice to a glass and fill it up with cold brew, leaving about 1 inch from the top.
  3. Add on the pumpkin cold foam and finish it off with cinnamon and enjoy!
  4. Store leftovers in an airtight container in the fridge for up to 1 week.

Notes

  • Blend ingredients together in a blender for best results. This ensures all the ingredients are fully incorporated. 
  • If you don’t have a blender, you can use a whisk or add all the ingredients to a mason jar with a lid and shake vigorously for 1 minute. 
  • If your mixture is really thick for whatever reason, add in more oak milk to thin it out.

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I get mine from sprouts! you can also google “coconut condensed milk near me” and it will show you the nearest store!