Dairy Free Pumpkin Spice Cream

Cold Brew Coffee with Pumpkin Spice Cream
A yummy special treat! Cold brew coffee with pumpkin spice cream.

I remember a time when we didn’t feel like fall had started until the weather turned cool and not when pumpkin spice lattes became available for the season at the local coffee shop. Now though, living in a hot and humid environment (aka Florida), fall is more like an idea than an actual event. We still have our pumpkin fanatics but, being a little lacking in the cold weather department, we are more likely to have our pumpkin spice lattes iced rather than hot. Enter the Dairy Free Pumpkin Spice Cream recipe.

My version is dairy free and vegan because I am allergic to dairy. I also try to stay away from sugar. So I made this low carb as well by switching out the sugar with monk fruit. If you have similar dietary preferences or needs, then this is a treat that you will really enjoy.

Can Dairy Free Pumpkin Spice Cream Be Enjoyed Hot?

Well, yes and no. While I highly recommend this with cold brew coffee as the best way to enjoy it, you can top hot coffee with it. However there are some extra steps I suggest, that involve frothing some milk to create a barrier between the hot drink and the cream so that your pumpkin cream doesn’t melt so fast that you really won’t get to enjoy it. I listed the instructions for making the cream and serving it with cold versus hot coffee in the recipe card below. If you are wondering how best to froth plant based milk, check out our frother review here.

Pumpkin spice cream on top of hot chai.
Hot chai and pumpkin spice cream, a perfect match!
A few sips later the cream starts to melt into the chai
A few minutes and sips later the cream starts to melt into the chai.

The pictures above were taken about 5 minutes apart. As you can see, even following my instructions for combining the pumpkin spice cream with a hot beverage it will melt fairly quickly. Not that that is a bad thing, it just depends on your preference. This is something akin to having your coffee with a dollop of ice cream.

Of course if you run out of coffee, you could just eat the pumpkin spice cream like ice cream too! Add a little chocolate shaving on top and voila!

Coconut cream dessert with Chocolate shaving
If you run out of coffee you can always just have the cream for dessert!
Jumping on the pumpkin spice bandwagon

Pumpkin Spice Cold Brew

Melina
Take your pumpkin spice obsession to the next level with this creamy, foamy coffee drink.
Prep Time 15 mins
Minimum coconut milk cooling time 2 hrs
Total Time 2 hrs 15 mins
Course Dessert, Drinks
Cuisine American

Equipment

  • Blender

Ingredients
  

  • 1 can coconut cream Set in fridge minimum of two hours to prepare right before serving. If preparing to serve later, you can use a room temp can of cream and then refrigerate it at least 2 hours before serving.
  • 2 tbsp pumpkin puree Make sure it's pumpkin puree and not pumpkin pie filling
  • 2 tsp pumpkin pie spice mix If you don't have preblended spice mix you can make your own by mixing together cinnamon, cloves, all spice and nutmeg to taste.
  • 3 Tbsp Monk fruit sugar substitute blend
  • 1/4 cup Vegan milk of choice If making to serve immediately then you may not need that much milk. Once it sits in the fridge it will thicken though.
  • 8 oz coffee or tea Cold brew recommended. See instructions for hot coffee or hot tea tips.

Instructions
 

  • Place can of coconut cream in the fridge. Let sit there for undisturbed for a least 2 hours. As the name indicates, cream is almost all cream with very little water, so you can use the entire can.
  • Scoop out the cream and place in blender along with all the other ingredients, except vegan milk, coffee or tea.
  • Blend until smooth and well incorporated. If the cream is too thick add in vegan milk of choice a tbsp at a time until desired consistency is reached.
  • Store in fridge in airtight container. Will keep for 5-7 days in fridge.

For Serving With Cold Brew

  • Pour desired amount of cold brew coffee into glass or mug.
  • Pour 1 to 2 tbsp of prepared pumpkin cream on top.
  • Sprinkle with cinnamon or pumpkin spice mix if desired.
  • Enjoy!

For Serving With Hot Coffee

  • Brew desired amount and type of coffee
  • Froth a small amount of your desired type of milk and place on top of coffee. Why? This creates a barrier so that the hot coffee does not immediately disintegrate the coconut in the pumpkin cream.
  • Pour 1 to 2 Tbsp of pumpkin cream gently on top of milk froth
  • If the cream is too thick it will sink to the bottom. The taste will still be there once you stir it but it will not be as pretty.
  • Sprinkle with cinnamon or pumpkin spice mix if desired.
  • Enjoy!

Notes

The pumpkin cream also works well with chai tea, either cold as with the cold brew coffee or hot using the hot coffee method mentioned above.
Keyword dairy free, Gluten Free, Low Carb, recipes, Vegan

Coffee not your thing? Try our Chocolate Orange Herbal Tea Latte Recipe

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