Care to stop spending $30 a week at a certain emerald-and-white coffee chain? We’ve got you. Test kitchen cook Devon Francis developed a knockout, dairy-free pumpkin spice cold brew coffee concoction. It’s 💯. She talked it up on TikTok. It’s here to stay. Below, Devon explains why it rules and how to pull it off at home.
What are we talking about?
It’s fall, so that means “pumpkin spice” everything is taking over. That includes at your local coffee chains, where a certain heavy-hitter has introduced a cold brew with a layer of pumpkin “cream” sitting on top. Devon was intrigued, and wanted to see if she could pull this effect off with vegan, dairy-free options. And boy, did she.
How’d we do it?
Cold brew can be as simple as a pour-over into an ice-filled glass. For some of our more dedicated cold brew fans, professional-quality espresso makers like the De’Longhi Eletta Explorer (above) deliver all forms of iced espresso drinks expertly topped with velvety cold foam at just the right chilled temperature. With either technique, the choice of milk is up to you.
We test everything rigorously in the test kitchen. As you’ll see on TikTok, Devon put oat and almond milks head to head. (She also tried out coconut milk, which wasn’t a winner.) She ended up loving the almond milk for its thick, creamy mouthfeel and thicker consistency; it didn’t sink right into the cold brew.
Any more tips?
Yes! Consider using a French press as your “frother,” if you like. And keep in mind that the drink’s ratios do best in lowball glasses, like this one. Devon is actually partial to pouring the drink over a large ice cube, to slow dilution.
OK, recipe please!
You got it!
Pumpkin Spice Dairy-Free Cream Cold Brew
- ½ cup (4 fl. oz./125 ml) thick dairy-free milk, such as thick almond milk
- 2 Tbs. pumpkin puree
- ½ – 1 Tbs. maple syrup
- ½ tsp. vanilla extract
- ½ tsp. WS Pumpkin Spice Blend, plus more for garnish
- An adaptogen of your choice, such as maca root, rishi, lion’s mane, cordyceps, or chaga (optional)
- 1 scoop collagen powder or collagen creamer (optional)
- Ice cubes
- 1½ cups (12 fl. oz./375 ml) cold brew
- If using a handheld blender, in a tall glass, whisk together the dairy-free milk, pumpkin puree, maple syrup, vanilla, pumpkin spice blend, adaptogen and collagen powder. Using a handheld blender, froth the milk mixture until it thickens and almost doubles in volume.If using a French press, combine the ingredients directly in the press. Move the plunger up and down, making sure to hold the lid, until the milk mixture thickens and doubles in volume.
- Fill 2 old-fashioned glasses with ice, then pour the cold brew into the glasses. Top with the pumpkin-spiced cream. Garnish with more pumpkin spice blend and serve immediately. Serves 2.