Note: this is a guest post from Meaghan, who blogs at http://www.2sisters2cities.com.
Every September I face the same conundrum- should I continue to drink iced coffee or switch over to a pumpkin spice latte? It’s usually still warm enough outside to enjoy coffee on the rocks, but I’m eager to squeeze in all the pumpkin goodness I can get every fall. I have finally found the perfect recipe to address all my September needs- a pumpkin spice iced coffee!
This recipe for Pumpkin Spice Iced Coffee includes a pumpkin spice syrup. The recipe for syrup will make a couple cups worth, and since each individual iced coffee only needs a couple tablespoons of the syrup, this will make a lot. You can also use the syrup in lattes or just regular coffee if you are done with iced coffee for the season.
The pumpkin spice syrup only needs 3 tablespoons of pumpkin puree (which is different than pumpkin pie mix.) If you open up a brand new can, you can either freeze the rest in ice cube trays or make something else with the pumpkin puree (I suggest this pumpkin granola.)
- 6 oz. ground coffee beans, about 3 cups (I used the Starbucks Iced Coffee blend and had them grind the beans in the store)
- 3 quarts cold water
- 1½ cups water
- 1½ cups sugar
- 4 cinnamon sticks
- 1 tsp. ground nutmeg
- ½ tsp. ground ginger
- ½ tsp. ground cloves
- 3 tbsp. pumpkin puree
- Combine the ground coffee beans and cold water in a large container (I used a large Rubbermaid-type container.) Stir so that all of the coffee grounds are moistened. Cover and let the mixture sit at room temperature for 8 hours or overnight.
- Line a fine mesh strainer with cheesecloth. Pour the coffee-water mixture through the mesh strainer and cheesecloth into a large pitcher to remove the grounds. Cover the pitcher with plastic wrap and store the iced coffee in the refrigerator to keep chilled. To serve, fill a large cup with ice and pour coffee mixture over the ice.
- Combine water and sugar in a medium saucepan and heat over medium-high heat, stirring until the sugar has completely dissolved. Add the cinnamon sticks, remaining spices, and the pumpkin puree. Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil (You may need to turn down the heat to do this.) Remove from heat and allow to cool for 15 minutes. Strain the syrup through a fine mesh strainer into a container. Store the syrup in the refrigerator.
- To make pumpkin spiced iced coffee, simply add 2 tablespoons (or more or less to your preferred taste) to an iced coffee cup. Add ice and iced coffee. Add milk or half & half if preferred.
- Iced Coffee recipe adapted from The Pioneer Woman (http://thepioneerwoman.com/cooking/2011/06/perfect-iced-coffee/)
Meaghan Barry lives with her husband and 18-month old son in a town on the south shore of Boston. She is a former finance professional turned stay-at-home-mom. Meaghan tweets under Twitter profile @Meaghz and pins using the Pinterest profile 2Sisters2Cities. Meaghan blogs with her NYC-based sister about cooking, party ideas, and projects at http://www.2sisters2cities.com.