Whole spices have a more potent flavor than ground spice, and they stay fresh for longer periods of time.
This recipe uses whole spices - specifically nutmeg, cloves, cinnamon sticks, and ginger root - for two reasons.If you do opt to make your own, I highly recommend using filtered water for the best taste.You can also buy pre-made cold brew (regular or nitro, both available at Sprouts) or even use freshly-brewed and chilled coffee like I do with my lavender-vanilla, mint, and caramel iced coffee recipes. Otherwise, any coarsely ground coffee will work well feel free to use decaffeinated beans if preferred. Any type of coffee can be used, but if you really want to stick to theme here, try the Pumpkin Spice Coffee from Sprouts! It's only available for a limited time during the fall, and it adds the perfect amount of warm spice to this seasonal drink.Here's what you'll need to recreate this classic coffee shop drink at home:Ī few things to note. When mixed into whipping cream, it creates a silky foam that tastes just like pumpkin pie - perfect for mellowing out a bold cup of coffee! The foam sits on top of the iced coffee and slowly blends into it as you drink, creating a beverage that's strong yet smooth, and perfectly sweet. My version is made with a rich brown sugar pumpkin spice syrup, steeped with fresh whole spices for the absolute best flavor. This drink is essentially two parts: pumpkin spice cold brew coffee (easily made from scratch) and creamy pumpkin cold foam. And unlike the case with those seasonal menus, you can have this drink at home year-round! Jump to: It's cool, creamy, and lightly sweet, with a delicate pumpkin spice flavor & bold coffee kick. If you're a fan of the always-anticipated fall menu at most coffee shops - classic PSL or otherwise - you have to try this homemade spin on pumpkin cream cold brew.
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