¼teaspoonpumpkin pie spiceplus a little more to sprinkle on top
Instructions
The night before, fill a 4-cup measuring cup with 3 cups of water. Add coffee grounds and stir together. Cover with plastic wrap and refrigerate overnight for at least 12 hours.
The next morning, strain the coffee through a mesh sieve a few times to remove all the grounds. I even push it through a coffee filter to get all the particles out. Add 2 tablespoons of vanilla syrup to the coffee and refrigerate while we make the pumpkin cream.
Add pumpkin cream ingredients to a blender and mix on medium to blend together. Then, mix on low to froth up the mixture until thickened. This took me about 1 minute on low speed. If you have a milk frother, that works too!
Fill two pint glasses with ice up to 2/3 full. Split coffee between both glasses. Top with pumpkin cream. Drink immeditately.