Magical Witch’s Pumpkin Spice Cold Brew in Just 3 Steps

There’s something magical about the first crisp mornings of autumn, when the air smells like fallen leaves and spice. That’s when I start craving my Witch’s Pumpkin Spice Cold Brew – my favorite way to welcome the season. I discovered this ritual years ago when I accidentally dropped pumpkin pie spice into my cold brew batch, and wow! The smooth coffee with those warm autumn spices created something truly special. Now it’s my go-to morning potion from September through November. The best part? It practically makes itself while you sleep, leaving you with the most deliciously spiced caffeine kick to start your day.

Why You’ll Love This Witch’s Pumpkin Spice Cold Brew

Trust me, once you try this witchy little brew, you’ll be hooked. Here’s why:

• It’s ridiculously easy – just dump, stir, and let your fridge do all the work overnight
• You control the spice level (I’m heavy-handed with the cinnamon, but you do you!)
• That first crisp autumn morning when you grab this from the fridge? Pure magic
• No bitter aftertaste like hot-brewed coffee – just smooth, spiced perfection

Seriously, it’s like autumn in a glass – but with the caffeine kick you need to tackle pumpkin carving season.

Ingredients for Witch’s Pumpkin Spice Cold Brew

The beauty of this recipe is its simplicity – just a handful of ingredients create something magical. Here’s exactly what you’ll need:

• 1 cup coarsely ground coffee (freshly ground makes all the difference – trust me!)
• 4 cups cold water (filtered if you’re fancy)
• 1 teaspoon pumpkin pie spice (or more if you’re feeling extra witchy)
• 1 cinnamon stick (for that slow-release spice magic)
• 1/2 teaspoon vanilla extract (the secret whisper of flavor)
• Milk or cream (optional, but I always add a splash)
• Ice cubes (because no witch serves lukewarm brew!)

That’s it! The magic happens when these simple ingredients steep together overnight. No potions required.

Equipment You’ll Need

No fancy cauldrons here! Just grab these basics from your kitchen:

• A large jar (I use my trusty 1-quart mason jar – perfect size!)
• Fine mesh sieve or coffee filter (cheesecloth works in a pinch)
• A simple spoon (wooden feels extra witchy, but any will do)

See? Told you it was simple. Now let’s brew some magic!

How to Make Witch’s Pumpkin Spice Cold Brew

Making this magical brew couldn’t be simpler – just three easy steps between you and autumn coffee bliss. The hardest part? Waiting overnight while the flavors work their magic!

Step 1: Combine Coffee and Spices

Grab your trusty 1-quart jar and toss in those coarsely ground coffee beans. Here’s where the magic begins – sprinkle in that pumpkin pie spice (I usually go for an extra pinch because why not?) and drop in the cinnamon stick. Give everything a quick stir with your spoon to distribute the spices evenly through the grounds. You’ll already smell that amazing autumn aroma!

Step 2: Add Water and Steep

Slowly pour in your cold water, watching as the coffee grounds puff up like a little earthy cloud. Give it one gentle stir – just enough to make sure all the grounds are wet, but don’t go crazy or you’ll make it bitter. Pop the lid on tight and tuck it in the fridge for its beauty sleep. 12-24 hours is the sweet spot – any less and it won’t develop that deep flavor, any more and it might get too strong. (I know the wait is tough, but good magic takes time!)

Step 3: Strain and Finish

Time to reveal your potion! Set your fine mesh sieve over a bowl (or use a coffee filter-lined funnel) and slowly pour the mixture through. The first time I did this, I got impatient and made a mess – learn from my mistakes! Once strained, stir in that vanilla extract – it rounds out all the flavors beautifully. Now comes the best part: pour over ice, add a splash of cream if you’re feeling indulgent, and maybe dust with a little extra cinnamon for that final magical touch.

Tips for the Best Witch’s Pumpkin Spice Cold Brew

After brewing countless batches of this magical potion, I’ve picked up some tricks that make all the difference:

• Grind fresh beans – pre-ground just doesn’t release those rich flavors properly
• Taste after 12 hours – you can always steep longer if you want it stronger
• Double the spices in October when the autumn cravings hit hardest
• Label your jar – trust me, you don’t want someone mistaking this for iced tea!

The vanilla might seem optional, but it’s the secret spell that ties all the flavors together beautifully.

Variations of Witch’s Pumpkin Spice Cold Brew

The beauty of this recipe? It’s like a spellbook – tweak it to suit your magic! Try coconut milk for a dairy-free cauldron, or double the cinnamon when you’re feeling extra autumnal. Maple syrup makes a lovely sweetener (just stir it in right before serving). My neighbor swears by adding a pinch of cardamom for extra mystery. Go wild – that’s the witch’s way!

Serving Suggestions

This witchy brew shines brightest with cozy companions! Try it with pumpkin muffins in the morning or spice cake for dessert. Dust the top with extra cinnamon and serve in a clear glass to admire that gorgeous dark brew – simple magic at its best.

Storage & Reheating

Your Witch’s Pumpkin Spice Cold Brew stays fresh in the fridge for up to 5 days – just keep it sealed tight in your jar. And reheating? Don’t even think about it! This brew is meant to be enjoyed ice-cold, straight from your cauldron… I mean, refrigerator.

Nutritional Information

Here’s the witch’s brew breakdown per serving (values are estimates, of course!):

• Calories: 5
• Carbs: 1g
• Protein: 0g
• Fat: 0g

Remember, adding milk or sweeteners will change these numbers – but isn’t a little indulgence part of the magic?

Frequently Asked Questions

Can I make this with hot brewed coffee instead?
Oh sweet summer child, no! The magic of our Witch’s Pumpkin Spice Cold Brew comes from that slow, cold steeping process. Hot brewing makes the spices taste bitter and misses that smooth, mellow flavor we’re after. Trust the process – good magic takes time!

How can I make it sweeter?
My personal potion includes a drizzle of maple syrup or honey right before serving – about 1 teaspoon per cup does the trick. Stir it in gently while the brew’s still cold. Want to get fancy? Make a spiced simple syrup with equal parts water and sugar plus extra cinnamon!

What’s the best coffee to use?
I swear by medium roast beans – they’ve got enough personality to stand up to the spices without overpowering them. My current favorite is a Guatemalan blend with chocolatey notes, but any freshly ground coffee you love will work. Just make sure it’s coarsely ground or you’ll end up with sludge (learned that the messy way!).

Share Your Brew

Did you try this magical potion? I’d love to hear about your brew! Snap a photo, leave a comment, or tag me with your witchiest creation. Happy brewing!

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