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Dairy Free Pumpkin Cold Foam

3.67 from 3 ratings
Hannah Kling
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!
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 10 minutes
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

  • 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. 
  • 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!
  • 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.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!