It’s officially fall. Goodbye summer (although, it doesn’t feel like it outside) , hello fall! Fall brings all the best things. Cooler temps, cute sweaters, and of course, all things pumpkin! I admit it, I’m one of those that stocks up on everything pumpkin at Trader Joe’s the day it comes out. I have loved pumpkin and pumpkin spice for as long as I can remember. In fact, I’ve often requested pumpkin pie as my birthday dessert, despite my May birthday. So of course, it probably comes as no surprise that I have to get a PSL and pumpkin cold brew as soon as Starbucks starts advertising. But like you, the calories, fat and price tag completely turn me off. But what the heck is in that pumpkin crack?! It is SO good, too sweet, but oh so good.
I have been on a mission for the last decade to figure out how I can possibly make this at home and today, I perfected my recipe. Since being diagnosed with an autoimmune disease, I have been on a strict gluten free, sugar free, and dairy free diet. So obviously, drinking a Starbucks PSL or pumpkin cold brew is purely impossible! It is way less expensive and healthier than anything else you’ll find!
1 can full fat coconut milk
3 tablespoons pumpkin puree
2-4 tablespoons maple syrup (depending how sweet you like it)
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
10 oz of cold brew coffee (you can make your own if you prefer but I personally like this brand Stok Unsweet Black Cold Brew
Combine all ingredients in blender and blend. I’ve tried a food processor and a hand held frother and love the consistency I get with the blender. I have a single serve blender and it holds this recipe perfectly.
Pour desired amount over your cold brew and sip in peace and quiet. Ha, just kidding, enjoy while e-learning with your kids 🙂
This is equally delicious mixed in with hot coffee as well. Honestly, I would drink this stuff NOT mixed in coffee, it tastes like a milkshake. The next thing I’m trying is this mixed in with some vanilla protein powder for my morning protein shake.