#RavsRecipes: Cold-Brew Pumpkin Spice Coffee
It’s pumpkin spice season, in case you missed it. Which I’m about 1000% certain you haven't, mostly because that would be impossible. Starbucks has some clever marketing strategies and this is perhaps their most genius.
The PSL unites people from all over the universe in a warm cup of kindness and Falliday spirit. There is nothing better than paying $5 for a cup of hot milk with a little coffee and common pantry spice thrown in, especially on an overly hot autumn day.
What’s more refreshing than a piping hot mug of pumpkin spice coffee? Well, lots of things. Hot coffee is not especially refreshing when it’s 85 degrees outside.
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But an iced version of the PSL is most certainly enjoyable when the mercury insists upon being an overachiever and climbing above 80 degrees well into October. This is the case for a large portion of the country, just in case you don’t happen to live in one of those areas.
Ice coffee is in itself a fantastic invention. I enjoy it during the colder months as well as the hotter times of year. It’s refreshing, smooth, and full bodied, much like myself.
Just kidding.
Not really.
But it really is the smoothest flavor you can extract from coffee, and even non-coffee drinkers in my circle of friends love the cold brew. Adding the magic of pumpkin spice seems like a complete no-brainer. Adding eggnog and whiskey to the mix seems even more amazing.
So, here's a way to bring a little pumpkin spice to your life and up your coffee game at the same time.
Ingredients:
1 cup coarsely ground coffee
2 quarts water
1-2 tsp pumpkin spice
Directions:
Okay, this is so easy that you can absolutely not eff it up. It isn’t even possible to eff it up, people. Here’s what you do:
Put your coarsely ground coffee in a large container with a lid. I use a two quart mason jar with a screw top lid. It works ridiculously well for my purposes. But you can use a Nalgene bottle or a pot or a bathtub or anything you want, really.
Cover the coffee with water. I use filtered water because I’m kind of a water snob. I grew up in West Texas where the water tastes like it is flammable, and it probably is. Now I’ve grown accustomed to water tasting like it came from a fresh mountain stream and can’t quit it. Anyway, you want to use an 8:1 ratio of water:coffee.
Add your pumpkin spice. Use one teaspoon if you like fall and two if you are fall AF. Mix everything together well, cover it and allow to brew overnight.
When you wake up in the morning, strain it through triple layer cheese cloth or a nut milk bag. (Who in the world thought that was a good name for a product anyway?). Store in an airtight container in your refrigerator for as long as you want. The coffee will begin to taste stale after a a week or two, but if that doesn’t bother you, it doesn’t bother me.
Enjoy all of the pumpkin spiced things and feel no shame. And may cooler temperatures and Halloween candy reach you soon.
