Cold Pumpkin Spiced Latte
One of my InstaFam talked about a cold pumpkin spiced latte. As intriguing as it may sound, I decided to take on the challenge. Initially, I tried it with some oat milk ice cubes. They didn't work as expected, as I'd forgotten that oat milk tends to separate after a while left untouched.
I made some coffee ice cubes instead and surprisingly, it worked out pretty decent. Now I am stuck between cold and hot PSL. If I have a gun pointed at my head, I would go with hot PSL, cos this is Fall season and a hot cup of Joe made everything seems so cozy. Agree?
Freshly Brewed Coffee, 2 Servings For Coffee Ice Cubes
Medium-Course Ground Coffee, 20g
Boiling Water, 200g + More
Pumpkin Spiced Syrup Homemade, 60g
Any Type of Milk / Oat Milk Homemade Chilled
Pumpkin Spice Homemade, Pinch
V60 Coffee Brewer
Ice Cube Tray
Please visit my "Pumpkin Spice Blend" page for the recipe.
Please visit my "Pumpkin Spiced Latte" page for the syrup recipe.
Please visit my "How To Make Oat Milk" page for the recipe.
Pour the freshly brewed coffee into an ice cube tray.
Freeze it overnight.
I am using a V60 to brew my coffee.
You can check out James Hoffman's detailed guide here.
Lightly wash the coffee paper filter with boiling water.
Discard the water.
Add ground coffee into the center of the filter.
Create a small well in the center.
Bloom the coffee with 40g of boiling water.
Gently swirl the brewer and sit for 30 seconds.
After 30 seconds, pour the remaining 160g of boiling water.
Allow the coffee to drip.
Once the coffee has dripped, chill it in the fridge overnight.
Fill serving glasses with coffee ice cubes.
Pour 30g of pumpkin spice syrup into each serving glass.
Followed by 100g of that chilled coffee.
Fill the glasses with some oat milk or any type of milk desired.
Garnish with a pinch of the pumpkin spice blend.
Cold or hot?