Cold Brew Pumpkin Spice Affogato

It’s that time of year when the basic come out in me and I have to get all things pumpkin spice, so yes it’s going to bleed into the blog a bit! But trust me if you’re into anything Pumpkin Spice, Coffee, or Ice Cream, you’re going to love this pumpkin spice affogato recipe!

I made this quick dessert/afternoon snack/best breakfast ever using a some local coffee from my buddy Michael over at Pairadox Coffee, who puts a lot of love into his roasts, if you’re a coffee snob definitely go grab a back and use coupon code “DWAP” to get 15% off your order!

The coffee I used was a Brazil Cerrado which has dark chocolate notes and pairs really well with the pumpkin spice sauce that I made for this affogato recipe. It comes out so lavish once the ice cream melts into the coffee, its super comforting – even as a cold drink, and is an awesome treat!

I did decide to cold brew the coffee because I like how smooth the coffee comes out when cold brewed and I tend to like to flavor better. If you’ve never cold-brewed don’t be scared, its just like steeping tea!

I use cheese cloth as a filter, then add about 1 cup of grind to about 3 cups of water to make a concentrate. I normally dilute to taste, but I left it as is since affogato’s usually are with an espresso – it’s totally up to you

The pumpkin sauce is a reduction of condensed milk, pumpkin puree, some pumpkin spice, and a little maple syrup and agave.

Once you mix int into the coffee it tastes straight up like a PSL. its great just to blend into your coffee any time of the day, but with a little ice cream on top with just a bit more pumpkin syrup, makes it that much better!

This post was sponsored by Pairadox Coffee Roasters. All Opinions are my own!

Pumpkin Spice Cold Brew Affogato

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 8 hours 15 minutes

Servings: 4 drinks

Print Recipe

Ingredients

For the Coffee

• 2 cups cold brew coffee

For the Pumpkin Sauce

• 1 cup condensed milk
• 1/2 cup pumpkin puree
• 1 tsp pumpkin spice
• 1 tbsp maple syrup
• 1 tbsp agave nectar
• 1/4 tsp sea salt
• 1/2 tsp vanilla extract

Instructions

• In a pot, bring condensed milk, pumpkin puree, maple syrup, agave nectar, and salt to a boil.
  
• reduce to a simmer and let cook down for about 10 minutes. Take off heat and place into a container.
  
• Stir 1 tbsp of the pumpkin sauce into about 1/2 cup of coffee, add a scoop of ice cream on top and drizzle a little more of that pumpkin sauce over it. Enjoy!