Pumpkin Spice Iced Coffee

Fall basically arrived in Lexington overnight. I woke up one morning to our lawn covered in yellow leaves and temperatures in the low 70s. 

Now that one lovely day was followed by three days of rain and the feeling that maybe I wasn't so ready for fall after all. 

But  fall is still my favorite season. It's a beautiful time filled with sweaters and boots and flannel and scarves. It has pumpkin spice and everything nice. & it isn't too cold for iced coffee. 

A few few weeks ago, I posted one of my menu plans for the week. I started the week with a glass of "Magical Coffee." I quickly became addicted and started playing with the recipe. Now that it's fall (y'all), I decided the perfect tweak was to add pumpkin pie spice!

Cold brew coffe is delicious and incredibly easy. Just combine everything before you go to bed, and just like magic, it's ready when you wake up.  


  • 6 cups water

  • 1 1/2 cup coarsely ground coffee (I prefer a light roast, like Konga from Lexington Coffee Roasters)

  • 1/3 to 1/2 cup dark brown sugar

  • 1 tablespoon ground cinnamon

  • 2/3 teaspoon ground ginger

  • 2/3 teaspoon ground nutmeg

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon ground cloves


Combine all ingredients in a sealable container (I use an old milk jug). Give it a little shake. Place jug in fridge and let sit overnight. Strain contents the next morning using a fine sieve or cheesecloth. Return liquid to container. Enjoy pumpkin spice goodness over ice with a splash of half and half.

Happy Fall Y'all!