Pumpkin Spice Iced Coffee | for the love of the south

There is something enchanting about the onset of a new season. We never know what is in store, but nonetheless we gather our amber spices, harvest fruits and golden foliage in preparation for this time of year. Autumnal air is heady with the embracing aroma of apple pie gently bubbling away in the oven, and beloved mugs are filled to the brim with sweet, sticky cider warming our hearts and hands from the lovely chill in the air. We relish in these traditional fall flavors in a completely undiscovered new spell of life.

In the South, we break out our favorite plaids and worn leather boots well before the temperatures dance and dip below 70 degrees. We may not know what autumn holds for each one of us, but we know the temperatures will eventually drop, in time the leaves will be like fiery rubies and golden nuggets pirouetting in the wind, and there will be cinnamon wafting through the house filling every nook and cranny with spice and warm thoughts. There is something cozy and reassuring about this idea. In life, we are separated by so many things, but at the same time, brought together with this lovely change of season. So, with a leap of faith and a spoonful of spice in my iced coffee, I will face this glorious unknown season with joy, happiness and a wonderful the sense of togetherness. Cheers!

Recipe: Serves 2

Note: I love making this drink in a Mason jar for more than one reason. Yes, it is Southern, but it also has measurements on the side of the jar so I don’t have to dirty any measuring cups or jiggers whenever I want to make this lovely autumnal beverage! Also, I usually avoid adding ice to my coffee because it waters down the flavor (I adore strong coffee), but this is just my personal preference! Add ice if you like! P.S. if you are wondering, this libation is like devouring a gingerbread man in liquid form.

Handful of ice (optional)

6 ounces of strong coffee, cooled

4 ounces of half & half

1 ounce of pumpkin spice syrup (recipe below)

Place a handful of ice (if using coffee) in a Mason jar. Add coffee, half & half and syrup, Stir well and sip until it’s all gone!

Pumpkin Spice Syrup: Makes 8 ounces

¾ cup of sugar

¾ cup of water

½ teaspoon of cinnamon

2 teaspoons of pumpkin pie spice

1 teaspoon of vanilla extract

Combine all of the ingredients in a small skillet and place over medium heat. Bring the mixture to a boil, whisk and reduce to simmer for 10 minutes. Keep in the fridge until ready to use.

13 replies on “HELLO AUTUMN”

Ah! This is so good!! You’re right about it tasting like a gingerbread man! So delicious!! I love summer, I’m sad to see it go, but I love Autumn too! 🙂

Thank you SO much for this. I’m pretty far south so we still have incredible tomatoes, but this will make up for the end of peaches and nectarines. Possibly…

Thanks for this recipe. It sounds delicious. I too long strong coffee, so I take extra coffee and make coffee (ice) cubes out of it. That way as they melt, they don’t dilute my coffee. Just a thought. Thanks again!

I am making this tonight along with some cold brewed coffee!! Thanks for the inspiration! I have just stumbled upon your blog and I love it!

Why not make ice cubes out of left over coffee?–we do it ALL Summer so our iced coffee is NOT watered down.

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