My *Zero Sugar* Pumpkin Cream Cold Brew Recipe [so good]

The Fall Intermittent Fasting Challenge is just around the corner ~ we're all starting Monday, October 2nd! This is my FIRST challenge postpartum and I can't wait to feel GOOD again. Grab the details for how to join the Challenge HERE.

In honor of the *coziest* time of the year, today I'm sharing a 100% Fall Challenge approved "copycat" Pumpkin Cream Cold Brew recipe! You might have seen Starbucks (very sugary) original of this. I aimed to make a similar experience, but without the 31 grams of sugar 🤯 Because you shouldn't have to sacrifice the pumpkin vibes when you're looking to achieve a weight loss or wellness goal!

In fact, this isn't my first rodeo when it comes to making traditionally cozy fall foods and transforming them into something that is 100% in line with the Fall Challenge guidelines ~ while still tasting AMAZING in the process.

Make sure to test out some of my other Fall faves below:

Zero Added Sugar Hot Chocolate (THIS IS MY FAVORITE)
Pumpkin Sausage "Pasta"
Pumpkin Spice Protein Mug Cake

Now let's dive into today's recipe. Enjoy your zero sugar "copy cat" Pumpkin Cream Cold Brew!

*IMPORTANT NOTE: This WILL break your fast, so make sure to only have this during your eating window!*

Pumpkin Cream Cold Brew

Serves 2

Cold Brew:

2 oz. coarsely ground coffee (I only use organic Purity Coffee - get 20% off with code AUTUMN at checkout.)
2 cups water

Pumpkin Cream:

3 Tbsp. heavy whipping cream*
1 Tbsp. whole milk*
1/8 tsp. vanilla extract
1/8 tsp. pumpkin pie spice blend
1 tsp. pumpkin puree

First make the cold brew the night before. Combine cold brew ingredients in a French press in the fridge overnight or for about 20 hours. Strain before using. This makes 2 servings of cold brew.
Add all pumpkin cream ingredients to a measuring cup and whisk with a milk frother or immersion blender for 10 seconds. The mixture should be slightly frothy/foamy.
Pour coffee and ice in a glass and top with pumpkin cream.
OPTIONAL: If you prefer your coffee slightly sweet, you can add a packet of monk fruit sweetener into your coffee. You can also make it a "protein coffee" and add a hint of sweetness by adding 1 scoop of my zero sugar Vanilla Protein Powder. Just add one scoop of my Vanilla Protein Powder to your cold brew before topping it with the Pumpkin Cream. I recommend shaking it with a cocktail shaker to easily combine the protein with your coffee.

*You can make this dairy-free by swapping the heavy cream for coconut cream and the whole milk for coconut milk (from a carton). It won't get as "foamy" but can still work as a coffee creamer.