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!

Course Drinks, recipes, Snack

Cuisine AIP, Allergy Friendly, American, Autoimmune Protocol, dairy free, gluten free, Paleo

Keyword aip coffee cake, beverages, coffee substitute, cold brew, pumpkin, pumpkin spice, starbucks

Prep Time 4 hours 30 minutes

Cook Time 1 minute

Servings 1

Author Meagen Ashley

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

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.

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:

Roasted Dandelion Root Tea Bags