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Homemade Brown Sugar Pumpkin Spice Cold Brew Concentrate

brown sugar pumpkin spice cold brew concentrate - featured image
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This homemade brown sugar pumpkin spice cold brew concentrate is smooth, naturally sweet, and perfectly spiced. It takes about 5 minutes of active prep time and steeps overnight for a coffee shop-quality drink at home.

Ingredients

Scale
  • 1 cup coarsely ground coffee (medium roast recommended)
  • 4 cups cold, filtered water
  • 1 cup packed brown sugar (light or dark)
  • 1 cup water
  • 2 tablespoons pumpkin puree (100% pure, not pie filling)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract (pure)
  • Milk or milk alternative (for serving)
  • Ice cubes (for serving)
  • Optional: Whipped cream and extra pumpkin pie spice for garnish

Instructions

  1. In a large jar or pitcher, combine the coarsely ground coffee with 4 cups of cold, filtered water. Stir to saturate all grounds. Cover and let steep at room temperature for 12 to 24 hours (18 hours is ideal).
  2. After steeping, line a fine-mesh strainer with cheesecloth or a clean kitchen towel. Place over a large bowl or pitcher. Slowly pour the cold brew through the strainer. Let it drip naturally without pressing the grounds. This takes 5 to 10 minutes.
  3. While the cold brew strains, make the syrup. In a small saucepan, combine brown sugar, 1 cup water, pumpkin puree, and pumpkin pie spice. Whisk over medium heat until it reaches a gentle simmer. Reduce heat to low and cook for 5 to 7 minutes, whisking occasionally, until sugar dissolves and mixture thickens slightly.
  4. Remove saucepan from heat. Stir in vanilla extract. Let syrup cool completely at room temperature (about 20 to 30 minutes).
  5. Once both concentrate and syrup are cool, combine 2 cups cold brew concentrate with 1/2 cup brown sugar pumpkin spice syrup in a storage bottle or jar. Stir or shake well. Adjust sweetness to taste.
  6. To serve, fill a glass with ice. Pour about 1/2 cup of the concentrate over the ice. Top with 1/2 cup of milk or milk alternative. Stir well. Garnish with whipped cream and a sprinkle of pumpkin pie spice if desired.

Notes

Use a coarse grind for the coffee to avoid bitterness. Steep for at least 12 hours; 18 hours is ideal. Store concentrate and syrup separately in the fridge. Concentrate lasts up to 2 weeks, syrup up to 3 weeks. For a hot version, heat milk before adding concentrate.

Nutrition

Keywords: pumpkin spice, cold brew, brown sugar, coffee concentrate, fall recipe, homemade coffee

Find it online: https://coracooks.com/homemade-brown-sugar-pumpkin-spice-cold-brew-concentrate/