In a small bowl, combine the coffee grounds and pumpkin pie spice.
Pour coffee grounds into cold brew pitcher or french press.
Slowly pour water over coffee grounds to evenly wet them. Allow water to drain through as you pour.
Place cold brew pitcher in fridge for at least 15 hours. We usually wait 24 hours, this makes for the best flavour!
Divide the cold brew evenly amongst four mason jars (approx. 1 cup per serving). Or keep in pitcher and serve as needed.
In a mason jar, combine 1 cup of pumpkin spice cold brew, soy milk, and creamer.
Stir, add ice and enjoy!
*Starbucks coffee is our go to! We buy bulk Starbucks coffee beans at Costco, and use their in-store coffee grinder on the most coarse setting to grind the beans.
We love using cold brew pitchers because the cold brew turns out consistently, and there’s no chance of coffee grounds getting in the brew!
**Our favorite vegan milk for all our iced coffees is Earth’s Own (So Nice) Soy Barista Blend. We love how thick & creamy, yet neutral it is. I find it creates the perfect iced coffee texture without adding too much sweetness, like oat milk does.
Feel free to use your favorite plant milk, such as almond or cashew. It doesn’t have to be a barista blend, however it won’t be as thick and creamy without it!
***We use Coffee Mate Bliss Caramel Almond Creamer. It’s my favorite creamer year round, but it just happens to work really well with the pumpkin flavour! I find the vanilla creamer competes with with pumpkin spice too much!
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