Celebrate Fall with Spiced Coffee and Spiced Tea
Pumpkin Spice Iced Coffee
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.
- Sprinkle nutmeg and/or cinnamon over the top.
Recipe and Header Image: KitchenTreaty.com
Spice Tea Recipe
- 1 cup water
- fresh orange zest
- 1 cinnamon stick
- 1/4 tsp ground cinnamon
- 3 whole cloves (or a generous pinch of ground cloves)
- 1 black tea bag
- In a saucepan combine 1 cup of water, the orange zest, cinnamon stick, ground cinnamon and cloves. Let simmer for a few minutes.
- Add the tea bag to a mug or small tea pot.
- Using a tea strainer, pour the hot spice mixture through the strainer into the mug, and add more hot water to fill the mug.
Leave a comment
Comments will be approved before showing up.