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Pumpkin Spice Iced Coffee
17
Sep
Sep
Pumpkin Spice Iced Coffee
PUMPKIN SPICE ICED COFFEE INGREDIENTS:
- Plain ice cubes or coffee ice cubes**
- 1 cup cold-brewed iced coffee concentrate
- 1/2 cup water (or skip the water and go with more iced coffee concentrate – your preference)
- 2 tablespoons pumpkin spice syrup (or more or less, to taste)
- Half and half or your favorite non-dairy coffee creamer
- Freshly grated nutmeg (or ground nutmeg) or ground cinnamon for topping
PUMPKIN SPICE SYRUP INGREDIENTS:
- 1 cup water
- 3/4 cup dark brown sugar or pure maple syrup
- 2 tablespoons pumpkin puree
- 4 3-inch cinnamon sticks
- 1 whole nutmeg
- 3/4 teaspoon whole cloves
- 3/4 teaspoon whole allspice OR
- 1 teaspoon pumpkin pie spice mix
HOMEMADE PUMPKIN PIE SPICE MIX INGREDIENTS:
- 1/4 cup ground cinnamon
- 2 tablespoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves (can substitute allspice)
COLD BREWED ICED COFFEE CONCENTRATE INGREDIENTS:
- Robust, medium to dark roast coffee beans
- 4 cups cold water
PUMPKIN SPICE ICED COFFEE DIRECTIONS:
- Fill a tall glass with ice cubes.
- Add coffee concentrate, water if using, creamer of choice, and pumpkin spice syrup.
- Stir.
- Sprinkle nutmeg and/or cinnamon over the top.
PUMPKIN SPICE SYRUP DIRECTIONS:
- Combine all ingredients in a small saucepan.
- Bring to a simmer over low-medium heat. Simmer for 15 minutes, stirring occasionally. Do not allow to boil.
- Remove from heat then let it cool to room temperature.
- If using whole spices, drain mixture through a fine-mesh sieve to remove the solids.
- Transfer syrup to a lidded jar or bottle.
- Keeps, refrigerated, for one month.
- Shake before using.
HOMEMADE PUMPKIN PIE SPICE MIX DIRCTIONS:
- In a small bowl, mix all spices together.
- Pour into an airtight container (a spice funnel or even a regular funnel helps keep the mess in check).
- Use anytime a recipe calls for pumpkin pie spice mix – or in most pumpkin recipes that call for similar spices.
COLD BREWED ICED COFFEE CONCENTRATE DIRECTIONS:
- Pick your beans.
- Grind the beans.
- Place the grounds in a 40-ounce or larger jar or pitcher with airtight lid, and add 4 cups cool water. Preferably filtered. Stir! The grounds and water need to be good and stirred together to get the everything flowing.
- Let it steep. Put the lid on the jar or pitcher and sit it somewhere on your kitchen counter, out of direct sunlight. And let it sit overnight (at least 6 hours), or up to 12 hours.
- Strain coffee by one of the methods below:
- Pour it into a French press and gently push down the plunger. Pour out the iced coffee concentrate.
- Place a coffee filter into a funnel and set the funnel over a bottle. Pour the concentrate into the funnel to strain out the grounds.
- Line a fine-mesh sieve with cheesecloth or, in a pinch, paper towels. Set it in a bowl and pour the concentrate over the sieve.
- Use a nut milk bag or pantyhose works as a great stand -in for nut milk bag
- Drink. The best part! Pour 1/2 cup iced coffee concentrate and 1/2 cup water over a glass of ice or coffee ice cubes.** Add cream and a little sweetener, if desired. Stir, plop in a straw, and enjoy the good (caffeinated) life.
NOTES:
** Coffee Ice Cubes – Pour your regular old leftover brewed coffee into ice cube trays and freeze, then replace the ice in your iced coffee with coffee cubes.
Yields: 1 serving
From: http://www.kitchentreaty.com/pumpkin-spice-iced-coffee/#recipe
