VEGAN PUMPKIN CREAM COLD BREW COFFEE

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Vegan Pumpkin Cream Cold Brew Coffee image

Fall served up cold. A chilled coconut-milk-based pumpkin cream tops icy cold brew for the perfect bridge between summer and fall. Give yourself lead time with this one: The cream floats best when it's refrigerated first.

Provided by Kare for Kitchen Treaty

Time 2h5m

Number Of Ingredients 10

1 14-ounce can lite coconut milk (I prefer Thai Kitchen brand for this one)
3 tablespoons pumpkin puree
3 tablespoons pure maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
Pinch sea salt
Cold brew coffee
Ice
Pumpkin cream
Pinch pumpkin spice mix for garnish

Steps:

  • Fill your glass 3/4 of the way full of ice.
  • Pour coffee in about 2/3 full.
  • Give your pumpkin cream a good shake (it may have separated a bit while chilling). Spoon pumpkin cream over the top until glass is filled.
  • Sprinkle a bit of pumpkin spice mix over the top and serve.

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