Pumpkin Spice and Salted Caramel Iced Coffee
As we move into the Fall season, pumpkin spiced everything starts to pop up on menus everywhere! Coffee houses are no exception, especially since a certain large coffee company made the Pumpkin Spice Coffee drink famous.
At Charleston Coffee Roasters, we really look forward to Fall and all that it brings to Charleston. From tailgating to oyster roasts to community festivals, there are lots of opportunities for enjoying a good cup of coffee. And while the humidity finally drops a bit in the Fall, the temperature is still quite warm until around November. So there is plenty of time to keep enjoying your favorite iced coffee drinks, like this recipe for a Pumpkin Spice Salted Caramel Iced Coffee. You could certainly get this at your favorite local coffee shop, but it is really easy to make at home too.
We took the warm Fall flavors of pumpkin pie (think cinnamon, nutmeg, and cloves), and paired it with the sweet and salty combo of salted caramel. Serve it well chilled over ice with a little (or a lot!) of cream or milk, and a swirl of whipped cream and gooey caramel on top.
For this particular coffee recipe, we recommend our Kiawah Organic Dark Roast coffee. It is smooth, rich and full-bodied with chocolate overtones, which is a perfect complement to the pumpkin pie flavors. You could even add a drizzle of chocolate syrup to your cup too if you are a chocolate fan!
To make the iced coffee, you can simply use our Cold Brew as the base (available at Whole Foods), or you can simply chill already brewed coffee. But if you want to make your own iced coffee in a hurry, try using the Japanese method. The coffee is brewed with hot water as usual, so you get the full flavor and aromatics of the coffee. But then the coffee drips directly over ice, which melts immediately and seals in the coffee’s flavor.
Pumpkin Spice Salted Caramel Iced Coffee
1/4 cup cream, half and half, milk, or milk substitute
1/4 cup salted caramel sauce, plus extra to drizzle on top
1 pump pumpkin spice flavoring syrup
1 teaspoon pumpkin pie spice (or you can use 1/4 teaspoon each of ground cinnamon, ground nutmeg, ground cloves, and ground ginger)
1 1/2 cups Cold Brew, iced, or chilled coffee
- Combine the cream, caramel sauce, pumpkin spice syrup, and pumpkin pie spice in a 2-cup measuring cup. Stir to dissolve the caramel sauce.
- Pour the coffee into a glass filled with ice.
- Pour the cream mixture over the coffee, and stir to combine.
- Garnish with whipped cream, a drizzle of caramel sauce, and a pinch of pumpkin pie spice.