This AIP Copycat Starbucks Pumpkin Cold Brew is a much healthier version of the newest Starbucks fall drink!
It’s got way more nutrients, is refined sugar free, and it’s Paleo, Autoimmune Protocol compliant, and can also be made Whole30 if you omit the maple syrup.
This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.
Jump to Recipe
I love how dreamy and creamy this AIP Copycat Starbucks Pumpkin Cold Brew looks when you pour the pumpkin spice flavored cream over the chilled “coffee.”
Why is coffee in quotes you may ask? Because coffee beans are temporarily eliminated on the Paleo AIP elimination phase, due to their ability to cause an inflammatory reaction – which may be triggering autoimmune flare ups.
You can make one of the most popular drinks this fall and winter season right at home, and with way better ingredients too. Rich, delicious, and so easy to make.
Plus, don’t you just ADORE the idea of adding some pumpkin-y foamy love atop or stirred into your chilled “coffee?”
The flavors mesh so well together:
Roasted and toasted dandelion tea.
Coconut cream.
Pumpkin.
Pumpkin spice.
And everything nice.
One of my favorite things about making this Copycat Starbucks Pumpkin Cream Cold Brew is that it is SO easy to make it at home. You don’t even need a coffee pot!
All of the ingredients are easily found at either your grocery store or are a grocery delivery away.
Ingredients for your AIP Copycat Starbucks Pumpkin Cream Cold Brew:
Roasted dandelion root
This popular AIP coffee substitute is full of antioxidants, and is great for digestion, mineral absorption, and soothing the stomach lining.
Dandelion root is also great for detoxifying the liver. *source You can use either the loose, ground and roasted root or double up and use two tea bags.
You can also substitute roasted chicory root OR if you have successfully reintroduced coffee on the AIP you can simply use that instead!
Pumpkin puree
Fiber-rich and plentiful in vitamin A, and has vitamins potassium and vitamin C, too.
Adding pumpkin puree to your diet may also improve the appearance of your skin. (The beauty gourd!). *source
Cinnamon
Cinnamon is full of antioxidants that protect cells and may help balance blood sugar. *source
Ginger
Ginger may help aid in digestion, calm nausea, and provide anti-inflammatory benefits. *source
Mace
Mace (which tastes like nutmeg) may alleviate digestive distress like nausea, stomach spasms, and gas. *source
If you like this AIP Copycat Starbucks Pumpkin Cream Cold Brew recipe, you may also like…
What is your favourite way to make an AIP compliant coffee substitute?
Or is there another restaurant favourite recipe of yours that you’d like to see me re-create?
Let me know in the comments!
XO,
AIP Copycat Starbucks Pumpkin Cream Cold Brew (Paleo, Whole30)
This AIP Copycat Starbucks Pumpkin Cold Brew is a much healthier version of the newest Starbucks fall drink!
Ingredients
- 2 to 3 tablespoons roasted dandelion root OR roasted chicory root OR two roasted dandelion tea bags
- 12 ounces filtered water boiled
- ⅓ cup coconut cream chilled
- 1 teaspoon pumpkin puree optional
- 1 tablespoon maple syrup omit for Whole30
- ¼ teaspoon each ground cinnamon mace, and ginger
- Pinch vanilla bean extract optional
- Pinch sea salt
Instructions
-
Pour the hot water over the roasted root of your choice in a heat-safe mug. Brew for 5 to 10 minutes, depending on how strong you like it.
-
Strain the tea into a wide bowl, then cool to room temperature. Pour back into the mug, then place in the freezer for 1 hour or in the fridge for 4 hours to chill to make your “cold brew”.
-
When ready to serve, make the Pumpkin Cream. Add the chilled coconut cream, pumpkin puree (optional), maple syrup, and seasoning to a small mixing bowl. Use a whisk or immersion blender to whip until frothy.
-
Pour the “cold brew” into a clear serving glass. Add ice if desired.
-
Spoon the pumpkin cream on top of the cold brew, then enjoy.
Recipe Notes
Be sure to use the roasted version of dandelion / chicory or the result will be thin and watery – more like tea than coffee.
If you have successfully reintroduced coffee on the AIP you can simply use 12 ounces of brewed, chilled coffee instead of dandelion / chicory tea.
PRODUCTS USED IN THIS RECIPE:
[…] Unbound Wellness Pumpkin Spice “Frappuccino” from Vibrant Life Army Wife Pumpkin Cream Cold Brew from It’s All About […]
Chili’s molten lava cake but…pumpkin lava?!?! With caramel sauce, cinnamon sugar and vanilla ice-cream on top 😻!!!
[…] Pumpkin Cold Brew from It’s All About AIP *No coffee? No problem! Meagen makes this seasonal drink with dandelion root tea. […]
[…] something to dip into your dandelion cold brew or AIP chicory coffee substitute in the mornings or when you wind down for the […]
[…] You’ll love my other Starbie’s copycat recipe, Pumpkin Cold Brew! […]
[…] Potato Avocado Toast + Pumpkin Cold Brew (with 2 Tbsp collagen added to each drink for […]
[…] cinnamon on your AIP Starbucks Copycat Pumpkin Cold Brew, pour some of this AIP Gingerbread Creamer into your dandelion tea, or add an extra dash to your […]
[…] coffee but haven’t reintroduced “the roasty beans” yet? My AIP Copycat Pumpkin Cold Brew is the perfect chilled coffee […]
[…] Starbucks Cold Brew Copycat […]
[…] AIP Copycat Starbucks Pumpkin Cream Cold Brew […]