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 Affogato Recipe
Pumpkin Spice Cold Brew Affogato
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
- 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!