Pumpkin Spice Iced Coffee
Originally published in 2012, I thought it was time to revisit this recipe. I took new photographs and updated the recipe in a few different ways. First, I accounted for dairy-free options. Second, I added a non-refined-sugar option. And last, I simplified the recipe – if you’d like to simmer whole spices as the original recipe called for, definitely do so! But an easier option is simply to add one teaspoon of pumpkin pie spice mix. Easy peasy. All versions, though? Delicious!
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.
Pumpkin Spice Iced Coffee
Rich, creamy iced coffee spiked with the delicious, warm flavors of fall – pumpkin, cinnamon, nutmeg … perfection!
For the Pumpkin Spice Syrup:
- 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
- 1 teaspoon pumpkin pie spice mix
For the Pumpkin Spice Iced Coffee:
- 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 (I like my homemade cashew milk coffee creamer in this; coconut or almond milk creamer would also work wonderfully)
- Freshly grated nutmeg (or ground nutmeg) or ground cinnamon for topping
Make Pumpkin Spice Syrup:
- 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.
Make Pumpkin Spice Iced Coffee:
- 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.
Use a non-dairy coffee creamer.
Use pure maple syrup.
Syrup recipe adapted from Sugarcrafter// All images and text © for Kitchen Treaty.
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