I can hear you now, why post about iced coffee when there’s fresh snow on the mountains? Why not spring? Or summer for that matter. I like to buck the trends! I’m a trailblazer! Wait, no I just discovered (again!) how much I love iced coffee. One, because it uses up cold coffee I’d otherwise be stuck drinking cold, which is NOT the same as drinking iced coffee, completely different I can assure you. And Two, because I’ve figured out a quick semi Pumpkin Spice Iced Coffee minus any actual pumpkin or squash(trailblazer!).

We have (and LOVE!) a little French Press from Bodum. It’s insulated, so coffee stays warm but once it’s been in there about 30 minutes it’s just old coffee, that’s still warm. Usually I make one in the morning, my husband and I each get one nice full mug of coffee. Then there’s like 1/2 cup left but by the time we get to the point of refill, it has reached the point of old, warm coffee. Just writing that makes me feel like a snob, but I promise we’re not, we don’t even buy expensive coffee anymore or beans ‘roasted’ by feeding elephants coffee beans, no we drink straight off the shelf grounds or when we’re feeling rich we buy the local roasted coffee. So, old warm coffee or make a new pot? uh New pot please! Except I’m usually leaving by this time to drop kids off at school, when I get back home I’m always kind of waffling, do I want a second mug of coffee bad enough to wash the press? Because I know I WON’T drink it all on my own and then there’s more (c)old coffee than I know what to do with.

I always seem to forget that ANYTIME is the right time for Iced Coffee. I finally figured out how to make just a little sweet and kinda spicy and just right icy. The secret is in the method, you’ve got to shake it up, not stir it, the sweetener never seems to mix in when you stir it, but shake it up and it’s mixed in real good. You’ll need something with a lid that you can shake and shake and shake to mix really well. It should probably screw on because pop on/off lids tend to fly right off mid shake, take it from me and my kitchen walls, screw on lids are important.

NOTE many of the ingredients here are variable, add more or less to YOUR preference. My husband likes it less spicy and I prefer a full teaspoon of cinnamon, so play with it, start with some, add more as you go.

 

 

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Pumpkin Spice Iced Coffee, Shaken not Stirred
Votes: 0
Rating: 0
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Course Drinks, Snack
Cuisine Alaskan, American
Servings
Ingredients
Course Drinks, Snack
Cuisine Alaskan, American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Make sure your coffee is cold, place it in a quart jar and put it in the fridge and leave it until you're ready to roll, or shake
  2. once it's good and cold add the milk, sugar and spices
  3. screw on a lid, good and tight, and shake for at least a minute, you really want the sugar and spices mixed well
  4. carefully unscrew the lid, add as much of the ice as possible
  5. drink while truly cold

 

 

and of course I didn’t happen to have easy to use nutmeg, nope I used all that up so I had to micro plane some, really use whatever nutmeg you have

Enjoy your practically free iced coffee. Actually I like to think of this as putting MONEY in MY pocket because it’s just stuff that I’d get bored with a pour out. How many unflavored iced coffees can a girl drink? Oh, well quite a few but add a little spice and she’ll keep on drinking them.