This is a fairly new blog, but my love for coffee is already solidly documented. I mean, it’s delicious, it’s versatile, and it gives you a good jolt. What more can a long-time caffeine addict (and sleep-deprived new mom) ask for?
Iced coffee is pretty much an obsession of mine. When March rolls around, it’s not spring that’s around the corner. It’s Iced Coffee Season, and I’m a happy bean. Conversely, when autumn closes in, I clutch my glass of iced coffee a bit tighter, not ready to let it go.
This year, I decided to ease myself into the transition to hot coffee and lattes by making Pumpkin Spice Iced Coffee. My beloved cold-brewed iced coffee spiked with all the cozy flavors of fall. Pumpkin, nutmeg, cinnamon … perfection.
With this seriously delicious pumpkin spice development, I may have to take my warm-weather iced coffee addiction to year-round status.
- 1 cup water
- ¾ cup dark brown sugar
- 2 tablespoons pumpkin puree
- 4 3-inch cinnamon sticks
- 1 whole nutmeg
- ¾ teaspoon whole cloves
- ¾ teaspoon whole allspice
- 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.
- Drain mixture through a fine-mesh sieve to remove the solids. Keeps, refrigerated, for one month. Shake before using.
- Fill a tall glass with ice cubes. Add coffee concentrate, water if using, half and half, and pumpkin spice syrup. Stir. Top with whipped cream and grate (or sprinkle) nutmeg over the top.