Ingredients
Equipment
Method
- Brew your coffee using your preferred method (French press, drip, pour-over, or strong instant coffee). Aim for a concentrated brew.
- Let the brewed coffee cool completely. You can expedite this process by placing it in the refrigerator for about 30 minutes.
- In a small saucepan, combine water, granulated sugar, brown sugar, pumpkin puree, caramel sauce, pumpkin pie spice, and vanilla extract.
- Place the saucepan over medium heat and bring to a simmer, stirring constantly until the sugars are completely dissolved (about 3-5 minutes).
- Reduce the heat to low and let the syrup simmer gently for another 5 minutes, allowing the flavors to meld together.
- Remove the saucepan from the heat and let the syrup cool completely. It will thicken as it cools.
- Fill a tall glass with ice cubes.
- Pour 2-3 tablespoons of the cooled caramel pumpkin spice syrup over the ice. Adjust the amount to your personal preference.
- Gently pour the cooled coffee over the syrup and ice, filling the glass about ¾ full.
- Top off the glass with your favorite milk.
- Stir well to combine all the flavors.
- Garnish with whipped cream, a drizzle of caramel sauce, a sprinkle of pumpkin pie spice, or a cinnamon stick (optional).
Notes
For best results, use a high-quality, dark roast coffee. Adjust the sweetness of the syrup to your liking. The caramel pumpkin spice syrup can be made ahead of time and stored in the refrigerator for up to a week. For a richer flavor, add a pinch of sea salt to the syrup. Consider freezing coffee or milk into ice cubes to prevent watering down your drink. Experiment with flavors like cardamom, star anise, or a hint of chili for a spicy kick.