Description
A cozy, dairy-free fall drink combining rich chai spices, real pumpkin flavor, and a stable oat milk cold foam. This easy recipe creates a creamy, spiced cold brew that rivals café versions without the dairy.
Ingredients
Scale
- 1 cup (240g) 100% pure pumpkin puree
- 1 cup (240ml) water
- ½ cup (100g) coconut sugar
- 4 chai tea bags (or 2 tbsp loose-leaf chai spice mix)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- A tiny pinch of ground black pepper
- 1 teaspoon pure vanilla extract
- 2 cups (480ml) cold brew coffee concentrate
- Ice cubes
- ½ cup (120ml) oat milk (Barista Edition)
- 2 tablespoons pure maple syrup
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cornstarch
- Optional garnish: Extra pumpkin spice, pumpkin seeds, or whipped coconut cream
Instructions
- In a saucepan over medium heat, combine water, pumpkin puree, coconut sugar, cinnamon, ginger, cardamom, cloves, and black pepper. Whisk until sugar begins to dissolve.
- Bring to a gentle simmer, then reduce heat to low. Simmer for 5-7 minutes, stirring occasionally, until the syrup thickens slightly and becomes fragrant.
- Remove from heat and stir in vanilla extract. Let cool for 5 minutes.
- Add chai tea bags to the warm syrup and let steep for 10 minutes. If using loose-leaf spices, simmer them for the total 10 minutes instead.
- Remove tea bags and strain the syrup through a fine-mesh sieve into a jar, pressing on solids to extract all liquid. Let cool completely to room temperature.
- In a small bowl, whisk together oat milk, maple syrup, pumpkin pie spice, and cornstarch until smooth. Let sit for 2 minutes to hydrate.
- Whip the oat milk mixture with a handheld frother until thick and frothy (soft-serve consistency). Alternatively, shake in a mason jar for 30 seconds and microwave for 20 seconds.
- Fill a tall glass with ice cubes and pour in 1 cup of cold brew coffee.
- Add 2-3 tablespoons of the cooled chai pumpkin syrup to the coffee and stir gently.
- Slowly pour the pumpkin cream foam over the back of a spoon onto the coffee to create distinct layers.
- Garnish with extra pumpkin spice or pumpkin seeds and serve immediately.
Notes
Use Barista Edition oat milk for stable foam. Ensure the chai syrup is completely cooled before adding to cold coffee to prevent melting the ice. The syrup can be made ahead and stored in the fridge for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 drink (approx. 12
- Calories: 180
- Sugar: 20
- Sodium: 80
- Fat: 6
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: dairy-free, chai pumpkin, cold brew, fall recipe, oat milk foam, vegan coffee, pumpkin spice, homemade syrup