Rich, creamy iced coffee spiked with the delicious, warm flavors of fall - pumpkin, cinnamon, nutmeg ... perfection!
Pumpkin Spiced 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 OR
1 teaspoon pumpkin pie spice mix
Pumpkin Spiced 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)
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
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.