It’s time for a coffee break here at Someone’s In The Kitchen! And what coffee drink is more popular at this time of year than Starbucks’ seasonal orange hued, cool kid on the block, Pumpkin Spice Latte? While I have also joined the madness and become a fan, I live in Tx … where cool, crisp fall weather tends to be a far off fantasy, and I refuse to drink hot drinks till the temperature is at least 70. 😉 So this homemade Pumpkin Spice Iced Coffee was the perfect way to get my Pumpkin Spice fix. Who needs to go to Starbucks and pay 4 bucks for this drink when you can make a super delish version right in your very own kitchen? Someone pass me a biscotti! 🙂
Pumpkin Spice Iced Coffee –
(Recipe & photo found @ http://foodpluswords.com)
I was a bit skeptical when making this iced coffee, thinking it wouldn’t be half as good as Starbucks… but I was so wrong. This Pumpkin Spice Iced Coffee is just as good if not better and it’s pretty crazy addicting… proceed with caution, my fine caffeinated friends. This recipe starts with making the Pumpkin Spice Syrup…the main ingredient & super star of this coffee. With it’s blend of sugar, pumpkin purée, cinnamon, nutmeg, cloves, ginger, ect. it fills your kitchen with the warm smells of fall. Next you make the coffee… and okay, I cheated on this one, I admit it! Instead of brewing coffee like it calls for, I took the short cut & bought Starbucks Via Ready Brew in the Iced Coffee Blend… you just add water and ice (love it!). Mixing this all together is so easy peasy; you add in your Pumpkin Spice Syrup, half and half, & sweetened condensed milk, and viola! You have a delish, super creamy, Pumpkin Spice Iced Coffee!
Just a few things to note; the syrup says to boil for 10 minutes, personally it seemed a bit too long to me and made it thicker than I liked it. So I would boil it for maybe half that time. Also, once it sits in the fridge for a while it gets a little clumpy, so before I used it again I warmed it up on the stove and then let it cool to room temp. & it was perfect! And don’t be afraid to stray off the measurements for the syrup, half & half, & milk, add to your own personal preference! 🙂
6 ounces freshly brewed coffee, chilled (Starbucks Iced Coffee Blend is recommended!)
1 ounce pumpkin spice syrup (recipe below)
4 ounces half & half (you can use whole milk, soy milk, any milk you like)
1 ounce sweetened condensed milk
Fill a tall glass with ice. Pour the chilled coffee, pumpkin spice syrup, half & half and sweetened condensed milk into the glass, and stir well to combine.
Pumpkin Spice Syrup –
Yield: 8 ounces
3/4 cup granulated sugar
3/4 cup water
3 whole cinnamon sticks
1/2 teaspoon ground cinnamon
7 whole cloves
7 whole allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons pumpkin puree
1 teaspoon vanilla, or 1 whole vanilla bean, split lengthwise
Combine all ingredients in a small saucepan and place over medium heat. Stirring occasionally, allow the mixture to come to a boil. Reduce the heat to low, and simmer for 10 minutes, stirring occasionally. Remove from the heat and allow the syrup to cool to room temperature. When the syrup is cool, strain into a clean jar through a fine mesh sieve.
Store in the fridge, where it will keep for up to 2 months.