Enjoy this cold autumn coffee drink that has all the flavor of Starbucks but made right at home.

Copycat Starbucks Pumpkin Cream Cold Brew

Torani vanilla syrup

coffee

Tablespoons pumpkin puree

Tablespoon Torani Pumpkin Pie Spice Sauce

milk

heavy cream

pumpkin pie spice

sugar

Stir together the pumpkin pie spice and granulated sugar. Set aside.

In the bottom of a glass 16 ounce cup, add in the vanilla syrup and cold brew coffee.  Fill with ice until it is ⅔ full and stir with a spoon.

In a blender combine the pumpkin pie sauce with the milk, heavy cream, and pumpkin puree.  Whip until frothy.  Scrape the cold foam onto the top of the iced coffee.   Sprinkle pumpkin pie spice mixture on top of cold foam and serve.

Pumpkin spice lattes have become the harbinger of fall. Long before the leaves start to change colors, or I have to get out my sweaters.The bad thing is that Starbucks famous latte syrup has dairy in it. If you're vegan, allergic to dairy, or just prefer to make things from scratch - this recipe is for you.Vary the spices to suit your tastes, use sweeteners of your choice in place of the ones called for. This fall you'll be drinking your new favorite vegan pumpkin spice lattes with this syrup!

Instant Pot Vegan Pumpkin Spice Syrup Recipe

pumpkin puree

can full fat coconut milk

unsweetened nondairy milk

maple syrup

molasses

brown sugar, optional

cinnamon

cardamom

allspice

cloves

Add all the ingredients to a mixing bowl...

Add all the ingredients to a mixing bowl and whisk until smooth and well combined.

Note: You can do this right in your...

Note: You can do this right in your Instant Pot liner if you have a silicone whisk or one made of non-scratch material. Never use metal utensils in your lines. It can cause scratches.

Put the mixture in your Instant Pot liner,...

Put the mixture in your Instant Pot liner, put the lid on and make sure the steam release valve is pointed to sealing

Cook on high pressure for 10 minutes and...

Cook on high pressure for 10 minutes and carefully release the pressure manually.

Store the amount that you can use in...

Store the amount that you can use in a week in the fridge and freeze the rest in 1 week-sized servings.

https://mediavine-res.cloudinary.com/video/upload/jgnh2ukhwwvdx51vyiav.mp4

I’m one of those people that are madly in love with fall. While it’s not quite autumn yet, I know that pumpkin spice lattes from Starbucks come back August 28 this year. That’s great news to many people, but their syrup has dairy in it, so it’s not for me. I’m giving you my new Instant Pot Vegan Pumpkin Spice Syrup Recipe so you, like me, can make your own at home.

A simple pumpkin spice recipe you can make at home.

Pumpkin Spice Recipe

Tbsp ground ginger

nutmeg

Add all ingredients to a jar or container with a lid.

Pumpkin Spice Latte Breakfast Smoothie

(180 ml) unsweetened almond milk

Tbsp (8 g) almond butter**

Tbsp (30 g) pumpkin puree

Medjool dates, pitted (~30 grams)***

(30 g) rolled oats (GF if needed)

instant coffee granules****

tsp ground cinnamon

The night before, add all the ingredients to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in the fridge for at least 3 hours, preferably overnight. This step isn&#8217;t absolutely necessary, but allowing the oats to soak for a few hours will make them easier to blend and give you a smoother, creamier smoothie.

When ready to eat, blend on high until the oats and dates have fully broken down and a smooth and creamy consistency is reached, adding more milk if the smoothie is too thick for your preference.

At this point, you can either enjoy it as is or warm it up by transferring the smoothie to a small saucepan set over medium heat and bringing it to a simmer or boil, depending on how hot you want it. If the smoothie becomes too thick during cooking, add an extra splash of almond milk until your desired consistency is reached.

Hi! I had to share my adaptions....I use cooked/roasted sweet potatoes instead of the pumkin puree. I suppose I could carve out a pumkin but I actually love the sweetness of the potatoes. The pumkin spice, cinnamon, nutmeg, clove and ginger spices all make it taste like pumkin. I often omit oats and add a bit or half avacado and flax oil. Tastes like creamy pumkin pie filling. Oh, and usually no coffee as espresso is sacred.....but I do love adding it sometimes! And thanks for the amazing inspirational posts!

The pumpkin is back, yas, yas, a million times YAS!!! I've been so ready to get into the fall spirit, but the 90+ degree whether has been like "sike". This smoothie is the perfect fall fix that beats the heat! To be honest, I'm a bit of a coffee wimp, so I'm thinking of subbing out the coffee for some cappuccino Nuzest protein I've been wanting to try.  

xxMeah

I made this with Garden of Life coffee-flavored protein powder instead of instant coffee, and it turned out really well!

Here's what you need: nut butter, pumpkin puree, coconut  oil, maple syrup, vanilla extract, pumpkin pie spice, flaky sea salt

Peanut Butter Pumpkin “Fudge” Recipe by Tasty

nut butter, of preference

coconut oil

vanilla extract

pumpkin pie spice, nutmeg

flaky sea salt,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.

Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.

Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.

https://vid.tasty.co/output/56214/mp4_640x640/1507921547

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