This Pumpkin Cold Brew features a dairy-free pumpkin coffee creamer that will transform your next iced coffee into a lightly sweet and creamy Fall drink!
To make the pumpkin coffee creamer, add the cashews, water, pumpkin, maple syrup, and pumpkin pie spice to a blender. Blend until very smooth, with no visible cashew pieces remaining. (Alternatively, you can use 2 tablespoons of cashew butter instead of the whole cashews.)
To make the pumpkin cold brew, add 8 ounces of cold coffee to a glass of ice. (Use 8 ounces of coffee per serving; double or triple as needed!) Add a 1/4 cup of the pumpkin coffee creamer on top, then stir well to mix. Add more creamer, as needed, until the drink is as sweet and creamy as you'd like it to be.
This recipe should make roughly 4 servings of the creamer, so you can store the leftovers in an airtight container in the fridge for up to 5 days.
Notes
Nutrition information is for 1 of 4 servings for the pumpkin creamer. This is automatically calculated and is just an estimate, not a guarantee. It will vary, based on how much of the coffee creamer you use.See the full post above for substitution ideas. I've tested several other ingredients if you need a nut-free option!