Today I’m going to share something really personal on the blog. It’s taken me a long time to figure this out, but I’m finally let the world know (or really just whomever is reading this).
I finally have found a morning coffee routine that I’m happy with. At least, an iced morning coffee routine that I’m happy with. I can’t really call myself a coffee snob, because I really don’t know that much about coffee as far as regional flavor profiles, roasting techniques, how beans are flavored, etc. I just know what I like when it tastes just right. Mad rhyming skillz there. Hollaaaa.
My relationship with coffee is of the love/hate variety. I love it when it’s right, and I swear it off when I (or anywhere/anyone else for that matter) gets it wrong. Starbucks = wrong. ALL the time. McDonald’s = wrong 50% of the time, right 50% of the time. Dunkin’ Donuts = right 70% of the time, wrong 30% of the time. Caribou = right 80% of the time, wrong 20% of the time. See what a complicated relationship this is??? I guess my biggest problem is consistency – when I buy a cup of coffee from a coffee shop, often times it tastes different from order to order. Maybe it’s just me or do you have that problem too?
Well, anyway, this summer I seemed to get my iced coffee making right 100% of the time. I tend to drink cold brew coffee from May-October; about half of the year (and as long as it stays hot in TX). This may change now that I live in NE and it’s already starting to get chilly, but right now I’m still in the iced coffee phase.
Even though I’m still in the iced/cold brew phase, I still crave the warm spices of pumpkin yummies almost as soon as Labor Day is over. This year I dove into a deep investigation of homemade pumpkin spice coffees. Once I pieced together the recipe I’m sharing with you today from several musings of the internet, I found my happy coffee place once again. Coffee and I are on good terms again – sometimes a relationship just needs a little “spice.”
Pumpkin Spice Iced Coffee
For cold brew coffee:
- 1/3 cup of coffee beans coarsely ground **See notes
- 2 cups cold water
For chai spiced pumpkin syrup:
- 1 cup water
- 1/2 cup maple syrup
- 2 tablespoons pumpkin puree not pumpkin pie filling
- 3 cinnamon sticks
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon whole cloves
- The seeds of 2 cardamom pods
- 3 crushed black peppercorns smash them slightly with the back of a skillet
For the cold brew coffee:
- Gently combine the ground coffee and the water in an airtight container by stirring gently with a rubber spatula (I like to combine it in a Mason jar because it looks cute when I wake up in the am!)
- Let coffee sit at room temperature for 10-14 hours; 10 hours for very dark roasts or up to 14 for light roasts.
- In the morning, pour the coffee through a fine mesh strainer covered with a coffee filter. Serve to taste with sweetener or milk of choice or chill in the fridge for up to one week.
For the chai spiced pumpkin syrup:
- Place all ingredients in a medium saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer for 15 minutes, but do not let the mixture boil.
- Pour the syrup and spices through a fine mesh strainer into desired vessel. Store in the fridge for up to 2 weeks, stirring just before use.