Make your own cold brew coffee with this Pumpkin Spiced Coffee Concentrate recipe! Great for a homemade Pumpkin Spiced Latte
While the country is freaking out about PSL's {or Pumpkin Spiced Lattes}, I'm over here making Pumpkin Spiced Coffee Concentrate.
What does that even mean? you ask.
Coffee concentrate is exactly what it sounds like. It's concentrated coffee, and it's the greatest thing ever.
I exaggerate a lot but not today, friends. Not today.
It really is so so wonderful. Why? I'll tell you why...
Coffee concentrate is cold brewed {or room temperature brewed, if you will}. You just stir together water and coffee grounds, then let it sit overnight, then strain it, and you're done. And now you have enough coffee concentrate to make about 16-24 cups of coffee {depending on how strong you like your coffee}.
My personal preference is to use about 1-2 ounces of coffee concentrate to about 6-8 ounces of water or milk. You can make it hot or cold.
It saves oodles of time in the morning when you honestly don't have the energy or brain power to figure out how to make coffee.
Mini confession: I'm terrible at making coffee. Like I might be the world's worst coffee maker when I have to use the grounds and put it in a coffee maker and what not. It's just not good.
But I am a good coffee concentrate maker! Ask my friends!
And this Pumpkin Spiced Coffee Concentrate is the best thing to ever happen to your fall morning.
It's flavorful and wonderful, and it takes seconds to make a cup of coffee {or a little longer if you want it hot}.
I prefer to use my Filtron {this is what I have} or a Toddy {I know people that love this} to make it because it is incredibly simple to make using one these contraptions. But if you're not convinced that you need one more kitchen gadget to take up valuable counter space, then all you need is a bowl and a fine mesh sieve and coffee filter or cheesecloth.
Basically, you just stir together the coffee grounds, spices, and water. Cover and let sit overnight. Then strain. Refrigerate the concentrate until it's time to make a new batch. One batch lasts me a few weeks of one to two cups per day.
There are lots of different ratios you'll find online but what I use is one 12 oz. bag coffee grounds {about 4 cups coffee grounds} to 6-7 cups water. It makes about 4 cups of coffee concentrate.
I'd like you to know that I am not a coffee snob, nor am I a coffee purist. I drink much more tea, so I know very little about coffee. Grinding your own beans is probably better, but I bought the coffee that was on sale and already ground. I also don't have a coffee bean grinder because, like I said, I'm more of a tea drinker and that's just one more thing to take up space in my kitchen.
I recommend trying this and seeing how easy it is and how much it changes your life. You might even look forward to mornings! Plus, I love that you can make this cold or hot. In the summer, I pour it over some ice and add in milk. In the winter, I warm some milk and stir in the coffee concentrate.
Here are some other great pumpkin recipes:
- Pumpkin Granola
- Hummus with Pumpkin
- Pumpkin Butter
- Macaronic and Cheese with Pumpkin
- Pumpkin Soup with Bacon
- Rice Crispy Treats with Pumpkin
Pumpkin Spiced Coffee Concentrate
Ingredients
- 12 ounce coffee grounds {about 4 cups}
- 6 cups filtered water
- 4 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
Instructions
- Stir together all the ingredients. Cover and let sit overnight.
- Pour through a fine mesh sieve lined with a coffee filter or use a nut milk bag into a container and keep refrigerated for up to 4 weeks.
- To drink: use about 1-2 ounces coffee concentrate per 6-8 ounces milk or water. Serve cold or hot. Enjoy!
Notes
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What to use in this recipe:
Meme
Jackie says
This is delicious. Thank you for sharing your recipe.
Meme says
WOOHOO! Glad you liked it! Happy pumpkin season 🙂