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Pumpkin Spice Cold Brew Coffee

Smooth, rich cold brew spiked with warm spices, creamy sweetness, and zero bitterness. This iced coffee is perfect for fall and tastes like a seasonal coffee shop drink but better and cheaper.
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Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings: 4 servings
Course: Drinks and Beverages
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup about 4 ounces coarsely ground coffee, medium to dark roast
  • 3 cups filtered water cold or room temperature
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup whole milk or half-and-half
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 small pinch sea salt
  • Ice cubes as needed for serving

Equipment

  • Large glass jar or pitcher (at least 32 ounces)
  • Cheesecloth or fine mesh strainer
  • Coffee grinder (if using whole beans)
  • Measuring cups and spoons
  • Wooden spoon or long-handled spoon
  • Fine mesh sieve or coffee filter
  • Tall drinking glasses

Method
 

  1. If using whole beans, grind them to a coarse consistency, similar to sea salt or breadcrumbs.
  2. Pour 1 cup of coarsely ground coffee into a large glass jar or pitcher. Add 1 teaspoon of pumpkin pie spice directly to the dry grounds and stir well to distribute the spice evenly.
  3. Pour 3 cups of cold or room temperature filtered water into the jar with the coffee and spice mixture. Stir thoroughly for about 1 minute to make sure all the coffee grounds are wet and the spice is fully integrated.
  4. Cover the jar loosely with a lid, coffee filter, or cheesecloth and place it on your counter or in the fridge. Let it steep for 12 to 24 hours (18 hours is the sweet spot).
  5. After brewing, place a fine mesh sieve over a clean container and line it with damp cheesecloth. Slowly pour the cold brew through the cheesecloth into the container, working in batches if needed.
  6. Pour the strained cold brew through a clean fine mesh sieve (without cheesecloth) into your serving pitcher or storage jar to catch any tiny grounds that slipped through the first filter.
  7. In a small bowl, whisk together 1/2 cup of whole milk (or half-and-half), 2 tablespoons of maple syrup, 1/2 teaspoon of vanilla extract, and 1 small pinch of sea salt until the maple syrup is fully dissolved and the mixture is smooth.
  8. Pour the pumpkin spice sweetener mixture into your cold brew concentrate and stir well. Chill the finished drink in the fridge for at least 30 minutes before serving.
  9. Fill tall glasses with ice cubes and pour the pumpkin spice cold brew over them. Taste and adjust sweetness or creaminess as desired.

Notes

Make a double batch of cold brew concentrate and store it in the fridge for up to two weeks, then add the pumpkin spice sweetener mix fresh each time you pour a glass for the best flavor and texture. Use filtered water if your tap water is hard or chlorinated. Don't skip the second strain for the smoothest texture.