I have been obsessed with making cold brewed coffee lately. I also have a slight addiction to anything pumpkin, especially pumpkin spice lattes. (just ask my boyfriend to see the video he took of me when I got a pumpkin latte 3 days early). Cold brewed coffee has a much cleaner, sweeter and more fresh flavor than regular coffee for sure. There are flavors you might never taste if you always make it hot. 

I had been looking for a good pumpkin spice syrup recipe for a long time. I made a few and none of them were just right.  I found this recipe while browsing pinterest, and I tweaked it a little bit to suit my tastes. Last time I added cloves to the syrup it tasted like a Christmas ornament. So I omitted those and changed the measurements a bit.


1.5 c water
3/4 c brown sugar
3/4 c regular old white cane sugar
1/4 cup pumpkin puree
2 tsp cinnamon 
1/4 tsp ground ginger
1/2 tsp nutmeg
1 tsp vanilla (you could just add a splash more)

Basically just dissolve the sugar over medium-low heat, add the spices and let it steep for about 10 minutes. Then let it cool, add the vanilla and keep it sealed in a glass jar. 


I made my cold brew coffee with this Mexican Chiapas coffee from Blue Bottle. It has notes of stone fruit, vanilla, raspberry and honey. Doesn't this sound amazing? I love how people describe coffee/wine it makes it sound so tasty. 


6 c water
6 + Tbsp coursely ground coffee (approximately 1 Tbsp per cup of water but you can add a little more for a stronger brew)

In a french press, pour the water over the coffee and stir it up a little bit. Let it sit for 12 hours, or up to 24 hours. This coffee will be stronger than normal coffee, so you might want to add a little water if you aren't used to strong coffee. Refrigerate it for up to 4 days.  True story my boyfriend brought me home a chameleon cold brew coffee from work and I thought it was just an iced coffee. I did not read the label. I drank it straight out of the bottle. I happened to turn the bottle over when it was empty and see that it said it was a coffee concentrate and to water it down with 4 times the amount of water or something to that effect. It was supposed to be like 3 servings also. oh no. I was on another level of cracked out. 

To take this to the stage of perfection, use coffee ice cubes. This way your iced coffee will never get watered down. I was amazed when I first saw this at a coffee shop. There is this cute little coffee shop near by that is covered in plants, and roasts their beans in a little roaster outside. I ordered an iced coffee and it was so so strong and it had coffee ice cubes. Genius!  Add a little soy milk, or coconut milk, about 2 Tbsp of pumpkin syrup, and your coffee ice cubes and enjoy!

(this one is for you Hollie! I hope you like the recipe, I have been using it so much!)