This AIP and vegan Pumpkin Cold Brew is made with a lightly sweetened creamy pumpkin spice coconut milk and cold brew ice cubes and is sure to be a family friendly, caffeine-free, early fall favorite.
If you know me you know that I soak up every last day of summer and am in no rush for Fall. As a September baby, I do love Fall but I’m all about living in the moment and in this moment, it’s still summer. This Starbucks pumpkin cold brew copycat is the perfect ease into Fall. It provides the classic flavors of cinnamon, nutmeg, creamy pumpkin-spiced coconut milk and ice so it’s still seasonally appropriate.
Here’s what you need for this Caffeine-free Pumpkin Cold Brew
coffee substitute – to make this drink AIP, I’ve used dandelion chicory tea. You can make your own as I do in this recipe or use Sip Herbals Original Coffee Substitute
pumpkin puree – to make your life easier you can use puree from a can, but ensure that the only ingredient is pumpkin
maple syrup – to sweeten the drink slightly
pumpkin spice – cinnamon, powdered ginger, ground cloves
sea salt – I like to add just a pinch here (and to every other recipe I create 🙂 )
unsweetened full fat coconut milk – you really need to use full fat coconut milk here for the creaminess. For Canadians, my favorites are Cha’s Organic Coconut Milk (in a can) or Thai Kitchen’s unsweetened coconut milk (in a carton)
Do I have to make the cold brew into ice cubes?
Nope! Feel free to use a caffeine-free cold brew in place of the frozen version. In this case, I’d serve it over ice before adding the pumpkin-spiced coconut milk.
Can I make this coconut free?
Though I haven’t tried myself, you could potentially make this using tigernut milk which has a naturally sweet taste.
Can I use regular coffee?
Coffee isn’t AIP elimination-stage compliant but if you’ve successfully reintroduced it, go for it.
Can I make this drink hot?
You sure can! Heat the pumpkin-spice coconut milk over the stovetop and mix into some hot dandelion-chicory tea for a warm version of this drink that’s perfect for colder weather.
If you try this Pumpkin Cold Brew, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
If you enjoyed this recipe you might also like:
Loving the Pumpkin Spice? Try:
- AIP/Paleo Pumpkin Pie
- Paleo Vegan Pumpkin Spice Pancakes
- AIP/Paleo Pumpkin Scones
- Pumpkin Spice Cake Donuts
- Healthy Halloween Pumpkin Spice Gummies
Pumpkin Cold Brew (vegan, AIP, paleo)
- Total Time: 5
- Yield: 1 serving 1x
This vegan and AIP Pumpkin Cold Brew is made with a lightly sweetened creamy, pumpkin spice coconut milk and cold brew ice cubes and is sure to be a family friendly, caffeine-free, early fall favorite.
- 1.5 TBSP pumpkin puree
- 1/2 tsp cinnamon
- pinch of powdered ginger
- pinch of cloves
- pinch of sea salt
- 1 TBSP maple syrup
- 1 cup full fat, unsweetened coconut milk
- caffeine-free cold brew ice cubes
- To a bowl combine pumpkin puree, cinnamon, ginger, ground cloves, sea salt, maple syrup and full fat coconut milk and whisk until combined.
- Fill your glass of choice with cold brew ice cubes and then top with pumpkin spice coconut milk.
- Stir and adjust sweetener as desired.
- Prep Time: 5
- Category: Drinks
Keywords: pumpkin cold brew, pumpkin spice, starbucks copycat, pumpkin drink, cold brew, coffee substitute, aip pumpkin cold brew
As a recent follower of the AIP diet due to chronic inflammation and Type 2 diabetes, this Pumpkin Cold Brew really hits home for me, especially since it had been difficult to give up my daily latte. Of course, I will never find a perfect substitute for the actual flavor of coffee, but this cold brew left me pleasantly surprised and feeling as though I lacked nothing. So VERY close to the Starbucks version of Pumpkin Cream Cold brew, I am a happy convert! Thank you Heal Me Delicious!
As a replacement for nutmeg in the pumpkin spice you can use mace, which gives it a warm tone…